Ginger-Garlic Half Chicken
Ginger-Garlic Half Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1350
- Total Fat
- 91
- Saturated Fat
- 26
- Carbohydrates
- 10
- Dietary Fiber
- 0
- Sugar
- 7
- Protein
- 114
- Cholesterol
- 450
- Sodium
- 2174
- Total: 1 hr 5 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 35 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1350
- Total Fat
- 91
- Saturated Fat
- 26
- Carbohydrates
- 10
- Dietary Fiber
- 0
- Sugar
- 7
- Protein
- 114
- Cholesterol
- 450
- Sodium
- 2174
- Total: 1 hr 5 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 35 min
Ingredients
1/2 cup soy sauce
2 tablespoons sake
2 tablespoons grated fresh ginger
4 cloves grated garlic
2 teaspoons tobanjan
2 tablespoons packed brown sugar
1 teaspoon salt
2 half chickens (3 to 4 pounds total)
Directions
- Mix together the soy sauce, sake, ginger, garlic, tobanjan, brown sugar, and salt in a bowl to make the marinade. Pour three-fourths of the marinade into a baking dish or rimmed sheet pan; reserve the rest. Lay the chicken in the marinade and flip the halves 4 times to generously coat all over. Use a rubber spatula or your hands to make sure all the crevices are well coated. Marinate the chicken halves for 10 minutes, turning once.
- Preheat a grill to medium. Grill the chicken, covered, for about 35 minutes. Start by grilling skin side down for about 2 minutes. Flip the chicken and brush on the reserved marinade. Flip the chicken about every 7 minutes, brushing on more marinade after each turn. The chickens are done when very juicy with meat pulling away from the bone. Rest the chicken for 5 minutes, cut into serving pieces, and serve.
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