If you're looking for a glistening, show-stopping grilled chicken that's equal parts crispy, juicy, sweet, spicy, and savory, this Grilled Asian Chili Crisp Chicken Under a Brick deserves a spot on your summer grilling menu.
This recipe starts with a simple citrus-soy marinade featuring orange juice, hoisin, ginger, garlic, and brown sugar. After grilling, the chicken is brushed with a sticky glaze made with chili crisp, honey, toasted sesame oil, and the reserved marinade creating layers of sweet heat and that irresistible sticky caramelization.
Some years ago, I went on a roast chicken kick that left me accepting, but mildly annoyed of never getting an even roast. That is until the concept of spatchcocking made its way to me. The chicken cooks evenly – and even shaves a few minutes off the roasting time.
Taking it a step furthere, cooking chicken "under a brick" is a classic grilling technique that creates incredibly crisp skin while helping the meat cook evenly. The weight gently presses the chicken against the grill grates, increasing surface contact so the skin renders beautifully without drying out the meat. The result is golden, crackling skin and tender, flavorful chicken every time.
Whether hosting friends or simply elevating your weeknight meal plan, this recipe delivers restaurant-quality results right from your backyard grill. I like this recipe because most of it can be prepped the day prior. It sure was a winner today!
Leftovers? I shredded my leftover chicken, tossed it with some of the glaze that I had reserved and used it tossed into Asian coleslaw. I also used it in a quick rice bowl dinner with a bit of the reserved sauce drizzled over the top!
Serving Suggestions
Pair this sweet-and-spicy grilled chicken with steamed jasmine rice, grilled bok choy, cucumber salad, sesame noodles, roasted broccoli, grilled pineapple, or crisp Asian slaw for a complete meal that's packed with bold flavor.
Consider making it a meal with these recipes from The Savory Tart:
Ingredients
Orange and Hoisin Marinade
Chili Crisp Glaze
- whole roasting chicken
- kosher salt
- fresh ground black pepper
- brown sugar
- fresh squeezed orange juice
- orange zest
- hoisin sauce
- soy sauce
- oyster sauce
- rice wine vinegar
- ginger
- garlic cloves
- chili crisp
- toasted sesame oil
- honey
See recipe card for quantities.
Jump to RecipeInstructions
Why should I spatchcock?
Spatchcocking, also referred to as butterflying, is a method of preparing a whole chicken by removing its backbone so it can be laid flat for cooking. I love preparing chicken this way because it cooks the chicken more evenly. With a whole chicken the breast meat cooks quicker than the thighs. By flattening it, the thighs receive more direct heat and the breast meat is less exposed. Everthing finishes at the same time!
AND, it cook faster! Because the chicken is cooked flat, more surface area is exposed allowing for the heat to penetrate it more efficiently. A whole roast chicken might take 80 minutes to prepare, whereby spatchcocking takes between 45 and 60 munutes.
I like my chicken skin browned and on the crispier side. Cooking the chicken flat, allows for more surface area to be exposed to the heat -- resulting in that golden burnished perfectly rendered skin. (It's even better slathered with this chili crunch glaze resulting in a fabulously sticky, caramelized, sweet and spicy wow flavor!)
Why should I cook it under a brick?
Cooking chicken "under a brick" is a technique that uses the weight of a brick(s) to improve both texture and cooking. Here it enhances the use of spatchcocking. The brick itself isn't special—it's the added weight and pressure that is effective.
Without weight, parts of the chicken and curl up and loose contact the heat source. The brick prevents this all while pressing the skin firmly against the grill, maximizing heat contact so that more fat renders and the skin browns evenly -- resulting in crispier skin. Used in unison with spatchcocking, cooking time is shorter and the meat is juicier because it cooks evenly and quickly. (No more dried out breat meat!)
Spatchcock chicken: Place the chicken breast-side down on a dry clean surface. Using kitchen/poultry shears, start at the tail end
Cut along each side of the backbone.
Remove the backbone and reserve for stock or discard.
Turn the chick over breast side up. Lay the chicken flat and press down hard on the middle of the breastbone.
Press firmly until it cracks and the breast flattens.
In a medium bowl, whisk together the marinade ingredients. Reserve ¼ cup.
Place the whole chicken in a resealable plastic bag. Add the marinade, seal and turn the bag to coat the chicken. Place the bag in a bowl or a shallow pan and refrigerate 4 hours or overnight, turning the bag half-way through.
Preheat gas grill to medium-high until it reaches 450-500 degrees. Wrap two bricks in foil.
Brush one half of the grill with oil to prevent sticking. Remove chicken from marinade bag and salt and pepper both sides. Cut one of the grill burners. Place chicken breast-side down on the side of the grill with no direct heat. Place two foil wrapped bricks on top of the chicken. Close lid and grill for about 20 minutes. Check regularly to make sure it isn’t browning too quickly; adjust heat and position if needed.
Using a spatula or tongs, flip chicken over.
Place the bricks back on top.
Cover and cook for 10 minutes longer or until it reaches 150°F on a meat thermometer.
Meanwhile, prepare Chili Crisp Glaze: In a medium bowl, whisk the reserved marinade with the prepared chili crisp, toasted sesame oil and honey.
Remove the bricks. Turn the chicken back over and using a basting brush or BBQ mop, generously baste the chicken with the chili crisp glaze, cover and cook for about 5 minutes.
Turn the chicken back over so it is breast side up and baste the chicken with more sauce.
Cover and continue cooking until chicken registers 165°F, about 5 minutes longer. Baste the chicken again* and remove chicken to a cutting board and let rest for fifteen minutes.
For extra crisp skin, move the chicken breast side down over the direct flame and cook for 3 more minutes. Watch to ensure it doesn’t burn.
Cut into pieces for serving.
Hint: If you don't have a good set of kitchen shears / poultry shears, it is a good investment. I like MAD Shark Heavy Duty Poultry Shears . They are professional grade, have a locking mechanism, and they have been ergonomically designed. This is one of those things you are likely going to buy once in a lifetime. (And shhhhh.... I've been known to use my shears to cut and trim flowers too!)
Oven Directions
No grill? This chicken is just as delicious prepared in the oven.
- Preheat the oven to 425°F. Line a large rimmed baking sheet or roasting pan with foil and place a wire rack inside.
- Prepare and marinate the chicken as directed.
- Remove the chicken from the marinade, discarding the used marinade. Season the chicken with salt and pepper and place the chicken skin-side up on the rack or pan.
- For the "under a brick" effect, cover the chicken with a sheet of parchment paper or aluminum foil sprayed with cooking spray and place a heavy oven-safe skillet, cast-iron pan, or foil-wrapped bricks on top.
- Roast for 30–35 minutes with the weight in place.
- Carefully remove the weight and parchment. Brush the chicken generously with the chili crisp glaze and continue roasting uncovered for 15–20 minutes, brushing with additional glaze once or twice, until the chicken reaches an internal temperature of 165°F.
- For extra caramelization, switch the oven to broil for the final 2–3 minutes, watching closely to prevent the glaze from burning.
- Allow the chicken to rest for 15 minutes before carving.
Substitutions & Variations
- Chicken: Bone-in, skin-on chicken halves or thighs work beautifully using the same marinade and glaze.
- Orange Juice: Mandarin oranges or fresh tangerine juice make an excellent substitute.
- Brown Sugar: Honey, maple syrup or agave can replace the brown sugar in the marinade.
- Hoisin Sauce: Try Japanese barbecue sauce or a combination of soy sauce and a little additional honey.
- Oyster Sauce: Substitute additional hoisin sauce or a vegetarian mushroom oyster sauce.
- Rice Wine Vinegar: Apple cider vinegar, white wine or champagne vinegar work well.
- Fresh Ginger: Use ½ teaspoon ground ginger if fresh isn't available.
- Chili Crisp: Adjust the heat level by choosing your favorite brand or substitute sambal oelek mixed with minced shallots and sesame oil.
- Honey: Maple syrup or agave nectar are excellent alternatives.
- Sesame Oil: Toasted sesame oil provides the best flavor, but neutral oil may be used in a pinch.
Equipment
- grill
- kitchen shears / poultry shears
- 2 medium bowls
- large plastic zipper bag
- 2 bricks
- aluminum foil
- basting brush / BBQ mop
Storage
This is really the very best eaten the same day when the skin is crisp and sticky, but will keep in te refrigerator for up to four days. Shread and freeze in an airtight container or zipper bag for up to 3 months.
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🍽️ Recipe
Grilled Asian Chili Crisp Chicken Under a Brick
Equipment
- grill
- large plastic zipper bag
- 2 medium bowls
- basty brush or BBQ mop
- kitchen shears / poultry shears
- 2 bricks
- aluminum foil
Ingredients
- 4- to 5- pound whole roasting chicken
- 2 teaspoons kosher salt
- ½ teaspoon fresh ground black pepper
Marinade
- ⅓ cup packed brown sugar
- ⅓ cup fresh squeezed orange juice, plus zest of half an orange
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons rice wine vinegar
- 2 teaspoons fresh grated ginger
- 2 garlic cloves minced
Chili-Crisp Glaze
- ¼ cup prepared chili crisp
- 2 tablespoons toasted sesame oil
- ¼ cup honey
Instructions
- Prepare spatchcock chicken: Place the chicken breast-side down on a dry clean surface. Using kitchen/poultry shears, start at the tail end and cut along each side of the backbone. Turn the chick over breast side up. Lay the chicken flat and press down hard on the middle of the breastbone until it cracks and the breast flattens.
- In a medium bowl, whisk together the marinade ingredients. Reserve ¼ cup.
- Place the whole chicken in a resealable plastic bag. Add the marinade, seal and turn the bag to coat the chicken. Place the bag in a bowl or a shallow pan and refrigerate 4 hours or overnight, turning the bag half-way through.
- Preheat gas grill to medium-high until it reaches 450-500 degrees. Wrap two bricks in foil. (See notes for oven preparation.)
- Brush one half of the grill with oil to prevent sticking. Remove chicken from marinade bag and salt and pepper both sides. (Discard marinade.) Cut one of the grill burners. Place chicken breast-side down on the side of the grill with no direct heat. Place two foil wrapped bricks on top of the chicken. Close lid and grill for about 20 minutes. Check regularly to make sure it isn’t browning too quickly; adjust heat and position if needed.
- Meanwhile prepare Chili Crisp Glaze: In a medium bowl, whisk the reserved marinade with the prepared chili crisp, toasted sesame oil and honey. Reserve.
- Using a spatula or tongs, flip chicken over. Place the bricks back on top. Cover and cook for 10 minutes longer or until it reaches 150°F on a meat thermometer. Remove the bricks. Turn the chicken back over and using a basting brush or BBQ mop, generously baste the chicken with the chili crisp glaze, cover and cook for about 5 minutes. Turn the chicken back over so it is breast side up and baste the chicken with more sauce. Cover and continue cooking until chicken registers 165°F, about 5 minutes longer. Baste the chicken again* and remove chicken to a cutting board and let rest for fifteen minutes.
- Cut into pieces for serving.
Notes
- Preheat the oven to 425°F. Line a large rimmed baking sheet or roasting pan with foil and place a wire rack inside.
- Prepare and marinate the chicken as directed.
- Remove the chicken from the marinade, discarding the used marinade. Season the chicken with salt and pepper and place the chicken skin-side up on the rack or pan.
- For the "under a brick" effect, cover the chicken with a sheet of parchment paper or aluminum foil sprayed with cooking spray and place a heavy oven-safe skillet, cast-iron pan, or foil-wrapped bricks on top.
- Roast for 30–35 minutes with the weight in place.
- Carefully remove the weight and parchment. Brush the chicken generously with the chili crisp glaze and continue roasting uncovered for 15–20 minutes, brushing with additional glaze once or twice, until the chicken reaches an internal temperature of 165°F.
- For extra caramelization, switch the oven to broil for the final 2–3 minutes, watching closely to prevent the glaze from burning.
- Allow the chicken to rest for 15 minutes before carving.
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