Now's as good a time as any to let you all in on a little secret: Whole chickens are my weakness. I love them so much. Especially when they're roasted. Even more when they're split and grilled! This recipe can be finished either way, but there's something about low and slow grilling that really lets a chicken shine!
The blend's lemongrass and coriander are bright contrasts to the soy sauce and the red pepper flakes balance the marinade with just enough heat. Enjoy!
Makes 4 servings
Ingredients:
- 1 whole chicken (approximately 4lbs)
- 1 ½ cup Vietnamese Pork Rub
- ¼ cup soy sauce
- 3 tablespoon sesame seed oil
- 1 orange, juiced
- Olive oil
Directions for the Grill:
- Combine the Vietnamese Pork Rub, soy sauce, oil and juice in a medium bowl. Whisk to fully combine and pour into a gallon size food storage container (we used a Ziploc bag).
- Prep the chicken. This video does a great job showing the process.
- Once the chicken is spatchcocked, put it in the marinade and let rest for 4 – 24 hours.
- Remove chicken from marinade and grill over medium to high heat for 5 – 10 minutes and then reduce the heat to low for the remaining cook time. We usually cook one low heat for 40 – 45 minutes.
If you're cooking in the oven:
- Follow steps 1 - 3 above
- Prep a heavy bottomed oven safe pan with 1 ½ tablespoon olive oil on medium to high heat.
- Turn the oven on to 450 degrees.
- Sear the chicken, skin side down for 5 minutes. The skin should be golden brown. Flip the chicken and put in the oven for 40 – 50 minutes.
- To serve, we have arranged the chicken atop some greens with citrus wedges to garnish.
