Chicken Gets Lacquered Skin

Whole chicken “butterflied” and cooked the grill is one of my favorite summertime dishes. I’ve marinated the chicken in many different concoctions but this ginger dressing is still my favorite.

Chicken Marinating

Don’t have the time or inclination to make your own ginger dressing? No problem, just buy a high-quality dressing. The sugars from the marinade will turn the skin a dark lacquer once grill while the meat will be moist and delicious.

Ingredients:

• 4-pound whole chicken
• 2 Tbsp. minced fresh ginger (about a 3-inch piece)
• 3 garlic cloves, finely minced
• ¾ cup olive oil
• ⅓ cup rice vinegar
• 3 Tbsp. honey
• ½ cup soy sauce
• ¼ cup water

Directions:

1. Wash the chicken under cool running water then pat dry with paper towels.
2. Place the chicken breast-side down on a cutting board. Using heavy-duty kitchen scissors, cut along each side of the chicken’s backbone then discard the bone or save it to make chicken stock. Flip the chicken so it’s breast-side up then flatten it by cracking it open.
3. Place all the remaining ingredients in a glass jar (I used a Mason jar), close the lid tightly and shake well until fully combined.
4. Remove the lid and microwave the dressing for 45 seconds, just long enough for the honey to dissolve. Allow to cool then close the lid and shake again.
5. Marinate the chicken in the cooled ginger dressing for about 2 hours, then, remove most of the dressing with your hands – don’t use paper towels as you want some dressing on the bird.
6. Heat a gas grill to medium. Place chicken, breast-side up, on the grill, close the lid, lower the heat to medium-low and cook for 25 minutes. Using tongs, flip the chicken and cook another 25 minutes.
7. Remove chicken from the grill once a meat thermometer reads 160 degrees when inserted in the thickest part of the leg – this might mean cooking 5-10 minutes past the original 50 minutes.
8. Allow the chicken to rest for 15 minutes wrapped in foil. This will help the chicken reach a 170 degree internal temperature. Cut the chicken in portion-size servings.