Ginger-Garlic Half Chicken

Name: Ginger-Garlic Half Chicken
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Cuisine: asian
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)

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Level: Easy
Total: 1 hr 5 min

Prep: 15 min
Inactive: 15 min
Cook: 35 min

Yield: 4 servings

Level: Easy
Total: 1 hr 5 min

Prep: 15 min
Inactive: 15 min
Cook: 35 min

Yield: 4 servings

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.

Reprinted with permission from The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables by Tadashi Ono & Harris Salat, copyright (c) 2011. Published by Ten Speed Press, a division of Random House, Inc.