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Ingredients
- 1 (4-lb) whole chicken
- 3 Tbsp lower-sodium soy sauce
- 3 Tbsp canola oil
- 1/4 cup unsalted ketchup
- 3 Tbsp light corn syrup
- 1 1/2 Tbsp apple cider vinegar
- 1 tsp grated garlic
- 1/2 tsp crushed red pepper
- 1/2 tsp kosher salt, divided
- 2 bunches scallions, trimmed
- 1 red bell pepper
- 1 yellow bell pepper
- Cooking spray
- 1/4 cup firmly packed fresh cilantro leaves
- 1 Tbsp toasted sesame seeds
Details
Servings 4
Preparation time 45mins
Cooking time 200mins
Preparation
Step 1
Place chicken, breast side down, on a cutting board. Using kitchen shears, cut along both sides of back bone; remove and discard backbone. Turn chicken breast side up; press firmly against breastbone with heel of your hand, splaying chicken open and flattening it slightly, butterfly style. Trim excess fat. Combine soy sauce and oil in a large ziplock plastic bag; add chicken. Seal bag; chill 1 to 2 hours. Drain chicken; discard marinade. Pat chicken dry.
Whisk together ketchup, corn syrup, vinegar, garlic, crushed red pepper, and 1/4 teaspoon salt until smooth. Set aside.
Preheat a gas grill to high (450 to 550) on one side, or push hot coals to one side of a charcoal grill. Place chicken, breast side down, on oiled grates over lit side of grill. Grill chicken, uncovered, rotating (but not flipping) often, until skin is crispy, 6 to 8 minutes. (Make sure to keep rotating chicken to prevent flare-ups.) Place chicken, breast side up, over unlit side of grill, and grill, covered, until a thermometer inserted in thickest portion registers 165, about 35 minutes.
About 10 minutes before chicken is done, coat scallions and bell peppers with cooking spray. Grill, turning often, until lightly charred, 4 to 5 minutes for scallions and 6 to 7 minutes for bell peppers. Transfer vegetables to a cutting board. Cut scallions into 2-inch pieces, and cut bell peppers into strips.
Arrange grilled vegetables on a serving platter; sprinkle with remaining 1/4 teaspoon salt. Place chicken on top of vegetables, and brush chicken with 1/4 cup sauce. Sprinkle evenly with cilantro and sesame seeds, and serve with remaining sauce.
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