Adobo Grilled Whole Chicken

Ingredients

• 1 whole chicken (3-4 lbs)
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 6 cloves garlic, minced
• 2 tbsp brown sugar
• 1 tbsp black peppercorns, crushed
• 2 bay leaves
• 1/2 cup chicken broth
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. 1

   Spatchcock the chicken by removing the backbone with kitchen shears and flattening it out. Pat the chicken dry with paper towels.

2. 2

   In a bowl, whisk together soy sauce, vinegar, minced garlic, brown sugar, crushed peppercorns, and bay leaves to create the marinade.

3. 3

   Place the spatchcocked chicken in a large dish or zip-top bag and pour the marinade over it. Marinate in the refrigerator for at least 2 hours, or preferably overnight.

4. 4

   Preheat your grill for indirect heat, aiming for a consistent temperature of 375-400°F. If using charcoal, push coals to one side; for gas, turn off burners directly under the chicken.

5. 5

   Remove chicken from marinade, reserving the marinade. Lightly oil the grill grates over the indirect heat zone. Place the chicken skin-side up over indirect heat.

6. 6

   Close the lid and grill for 45 minutes to 1 hour, or until the internal temperature reaches 165°F in the thickest part of the thigh. Baste occasionally with the reserved marinade (bring to a boil for 5 minutes first to cook off any raw juices).

7. 7

   For crispy skin, move the chicken briefly over direct heat for 5-10 minutes, watching carefully to prevent burning. Rest the chicken for 10-15 minutes before carving and serving.

8. 8

   Simmer remaining marinade with 1/2 cup chicken broth for 5 minutes to create a delicious sauce for serving.