Categories: Grilling

Ingredients

• 4 lb. whole chicken
• 3 tbsp soy sauce
• 3 tbsp canola oil
• 1/4 cup ketchup
• 3 tbsp 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

Directions

1. Place chicken, breast side down, on a cutting board. Using kitchen shears, cut along both sides of backbone; remove and discard backbone. Turn chicken breast side up; press firmly against breastbone with heel of you hand, playing chicken open and flattening it slightly, butterfly style. Trim excess fat. Combine soy sauce and oil in a large Ziploc bag; add chicken. Seal bag; chill 1-2 hours. Drain chicken; discard marinade. Pat chicken dry.

2. Whisk together ketchup, corn syrup, vinegar, garlic, crushed red pepper, and 1/2 tsp salt until smooth. Set aside.

3. Preheat a grill to high. 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, 6-8 minutes. Place chicken, breast side up, over unlit side of grill, and grill, covered, until cooked through, about 35 minutes.

4. About 10 minutes before chicken is done, coat scallions and bell peppers with cooking spray. Grill, turning often, until lightly charred, 4-5 minutes for scallions and 6-7 minutes for bell peppers. Transfer veggies to a cutting board. Cut scallions into 2-inch pieces, and cut bell peppers into strips.

5. Arrange grilled veggies on a serving platter; sprinkle with remaining 1/2 tsp salt. Place chicken on top of veggies, and brush chicken with 1/4 cup sauce. Sprinkle evenly with cilantro and sesame seeds, and serve with remaining sauce.

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