Asian Grilled Chicken

chickgrillIt’s grilling time!

Here in the Southwest, it’s never not grilling time. We are very lucky in that.

This is a recipe I adapted from a very excellent one to put on the grill.

It turned out extremely well and after giving us a lovely main dish, the remnants served to make truly delicious chicken sandwiches a day later.

Hope you enjoy it.


  • 1/4 cup vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1/2 Serrano pepper, minced
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons Chinese black vinegar
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons packed brown sugar
  • 1 1/2 teaspoons granulated sugar
  • Kosher salt
  • Cracked black pepper
  • 5 to 6-pound whole roasting chicken


  1. Take a chicken and cut out the backbone. (I save in the freezer with wing tips to make stock). Spread out the bird, tucking the wing tips under. Pat dry with towelling and place uncovered in the fridge for about 12 hours to dry.

2.     Heat about 1 tablespoon of the oil in a small saucepan over medium heat. When oil is shimmering, add garlic, ginger and Serrano peppers and sauté until they start to soften, 3 to 4 minutes. Add the rest of the vegetable oil, along with the soy sauce, mustard, vinegars and sugars. Season with pepper and, if needed, salt. Raise heat to medium-high, bring to a boil and simmer until slightly reduced and thickened to a sauce-like consistency, about 10 minutes. Set aside.

3.  Place the chicken on a hot grill, on the cool side, basting with some of the sauce,  and cook juices run clear. Then transfer to the hot end and baste every few minutes until skin is crisp and charred. Let sit for about 20 minutes and then slice up and serve.


NOTES: This recipe was for the oven. If you use it this way, baste from the beginning and cook at 375º for about 1 – 1 1/2 hours.

SOURCE: Adapted from Serious Eats


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