Grilled Asian Chili Crisp Chicken Under a Brick
This glistening, show-stopping grilled chicken is equal parts crispy, juicy, sweet, spicy, and savory. Cooked "under a brick", it 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.
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
*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.
Oven Instructions
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.