This sweet-savory marinade is the cornerstone of Korean grilling. It’s easy to create your own delicious grilled chicken that can be served in pieces or shredded for tacos, folded inside soft corn tortillas with lime and cilantro.
Heat grill to medium heat (for charcoal grill, arrange coals around a drip pan under grill grate; for gas grill adjust for indirect heat).
Mix all marinade ingredients in a large baking dish or resealable plastic bag.
Butterfly the chicken by laying it on a cutting board breast-side down. Using poultry shears, cut through the flesh and bone along both sides of the backbone. Cut from the tail end to the head end, completely removing the backbone.
Turn the chicken over and open it so it will lie flat; press down firmly on the breast with the palm of your hand to further flatten it.
Put chicken in baking dish with marinade (or in the plastic bag). Turn a couple of times to coat chicken; refrigerate for at least 1 hour or up to 4 hours.
Remove chicken from marinade (reserve ½ cup marinade to brush on chicken during grilling), and place chicken on grill breast-side up. Cover grill; cook for 30 minutes. Turn bird; cover and cook 15 to 20 minutes longer or until meat is no longer pink and juices run clear (165°F in thigh). Brush chicken with reserved marinade a couple of times during grilling, stopping before the last 10 minutes on the grill (discard marinade).
Serve chicken sprinkled with green onions and toasted sesame seeds.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.
A cook’s secret to speeding up the cooking of a whole chicken is to cut it so more of the meat is exposed to direct heat at the same time—opening the bird up by removing part of the backbone and butterflying it (sort of like opening a book). The heat gets through it faster, cutting cooking time in half.