Time: 50 min.
Complexity: easily
Servings: 4

This recipe transforms a restaurant classic into the perfect picnic dish, with the spicy, salty, and sweet notes typical of Asian cuisine. Butterflying and grilling under a press ensures the chicken skin is super crispy and the meat is tender and juicy. This method also significantly reduces cooking time.

Ingredients:

• 1 chicken weighing 1.3-1.8 kg.
• Neutral vegetable oil to grease the grill grate
• 0.5 cup soy sauce
• 0.5 cup light brown sugar
• 0.5 cups Buffalo hot sauce
• 1 tbsp. l. rice vinegar
• 1 teaspoon red pepper flakes
• 2 green onions, thinly sliced
• Flatbreads, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, soy sauce, rice vinegar, buffalo sauce, brown sugar

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Preparation:

Step 1
• Preheat the grill to medium heat and prepare the indirect heat zone. On a gas grill (with 3 or more burners), turn all burners to medium-high heat. After about 15 minutes, turn off one of the middle burners and reduce the heat to medium on the remaining burners. If you have a charcoal grill, dump one chimney starter of burnt briquettes on one side of the grill. Place a drip pan on the other side to prevent flare-ups. Be sure to consult your grill's manual. If your grill has a built-in thermometer, aim to maintain the temperature at 350°F (175°C).
Step 2
• Butterfly the chicken:
  
  Using kitchen shears, remove the backbone from the chicken. Place the chicken breast-side down on a cutting board and, using a large knife, slice through the breastbone without cutting through the meat. Press down on the chicken to flatten it. Trim off the wingtips. Line a plate with paper towels and place the chicken skin-side down to pat dry. Generously season the entire skinless side with salt and black pepper.
Step 3
• Generously oil the grill grate. Place the chicken skin-side down over indirect heat and press down with a large cast-iron skillet. Cover the grill and cook until a thermometer inserted into the thickest part of the thigh registers 165°F (74°C) and the skin is golden brown and very crisp, 35 to 40 minutes.
Step 4
• Meanwhile, combine the soy sauce, sugar, hot sauce, vinegar, and red pepper flakes in a medium bowl. Remove the pan from the chicken and place it on the hot grill zone (leave the chicken in place). Pour the soy sauce mixture into the pan and bring to a boil. Immediately transfer the chicken to the pan with tongs and brush both sides with the sauce. Sprinkle with green onions and serve with flatbreads.

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