Oven Method: Marinate this chicken and then sear it, skin side down, in a hot cast iron skillet. Transfer it to a 375°F oven to finish roasting (skin side up) until it reaches an internal temperature of at least 165°F.
- 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: Whisk together olive oil, chili garlic sauce, honey, rice wine vinegar, and minced garlic. Add chicken to the marinade in a covered container and let it marinate in the fridge for at least 30 minutes or overnight.
2 Prep and heat the grill: Heat your grill to medium-high heat (about 400°F) with two zones for direct and indirect cooking. Use tongs to oil the grill grates 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 about 5 minutes, or until you see dark, seared grilled marks. (If you'd like crosshatched grill marks, rotate the chicken 90-degrees halfway through.) Flip the chicken and keep over the hot section for another 4 to 5 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, another 10 to 15 minutes.
Exact timing will depend on your type of grill and the temperature, so check the chicken frequently and use your best judgment on when to flip and when the chicken is done.
4 Remove, garnish, and serve: When the chicken is cooked through, remove it from the grill and let it rest for a few minutes. Then garnish with diced scallions and roasted sesame seeds. Serve while warm.