Get your HOT on this summer with this chili garlic grilled chicken. Y-U-M-M-Y!
- 3 tablespoons olive oil
- 2 tablespoons chili garlic, sauce such as Huy Fong
- 1 tablespoon honey
- 1 tablespoon rice wine vinegar
- 2 cloves garlic minced
- 1 (3-pound) chicken, cut into pieces, or the equivalent in chicken pieces
- Thinly sliced scallions, for garnish
- Sesame seeds, for garnish
1 Marinate the chicken: Mix together olive oil, honey, chili garlic sauce, rice wine vinegar, and minced garlic. Add chicken to the marinade and put into a covered container and let it marinate in the fridge for at least 25 minutes or even for the night.
2 Prep and heat the grill: Heat your grill to medium-high heat (about 425°F) with two zones for indirect and direct cooking. Oil the grill grates with a tong using a small folded piece of paper towel dipped in oil.
3 Grill the chicken: Arrange the chicken skin-side down over the high-heat section of the grill and cook for 10 minutes. Turnover the chicken and keep over the hot section for another 8 to 10 minutes.
Transfer the chicken to the indirect section of the grill (this helps avoid overcooking) and cook the chicken until it reaches a safe internal temperature of 165°F in the thickest part of the meat.
4 Remove, garnish, and serve: When the chicken is fully cooked, remove it from the grill and let it rest for a few minutes. Then garnish with diced scallions and roasted sesame seeds.