Korean grilled chicken

Canugghead

Another chicken cooked raised direct with a small fire. Tweaked the following recipe with these mods:
- cut down on soy sauce
- increased rice wine vinegar, honey and chili paste
- added brown sugar
- cheated with garlic ginger paste from a jar instead of fresh
http://www.foodnetwork.com/recipes/bobby-flay/korean-grilled-chicken-recipe-1921151 

Vac sealed with marinade for few hours...


Large egg, small fire with mostly old lump at vent holes level, lit in two spots...
(side note: my go-to lighting method is create quick sparks with propane torch, then blast with an old hairdryer... aka poor man's looftlighter   )


Raised direct about 300-325, started with skin down and flipped couple of times. Added a small cherry branch half way through the cook for colour... 


Drizzled with marinade and garnished...


Served with stir fried rapini and oven baked sweet tater fries...

Thanks for looking!

Foghorn

Wow.  Just wow.  That looks awesome.

Biggreenpharmacist

That looks simply amazing!

Brason

That looks killer!

caliking

2 thumbs up! That drizzled and garnished shot is stupendous.

Chris8938

Now I will have to try that!!  Looks awesome!

SSQUAL612

Thanks for sharing...gonna try this one.  

Stormbringer

Great looking cook.

GATraveller

That looks awesome!!

Florida Grillin Girl

It looks great, Gary. And great pics, too. I saved that Bobby Flay recipe and have yet to make it, even though I always have all those ingredients on hand. Thanks for the reminder... I need to make it soon.

bgebrent

Man that looks absolutely fantastic!  How did you like it?

Mattman3969

That looks incredible and something I would eat many times.  Very nice cook!!  Thanks for posting. 

Markarm4119

That looks as good as it probably tasted! Well done sir!

Canugghead

Thanks everyone! @bgebrent  It was good... spicy, salty, sweet and sour. Next time I may also add some fish sauce.  The texture was juicy and tender, I guess the salt (from soy sauce) and sugar in the marinade kind of brined the meat under pressure.  Would love to hear others' experience if they try it.

bgebrent

Canugghead said:

Thanks everyone! @bgebrent  It was good... spicy, salty, sweet and sour. Next time I may also add some fish sauce.  The texture was juicy and tender, I guess the salt (from soy sauce) and sugar in the marinade kind of brined the meat under pressure.  Would love to hear others' experience if they try it.

I'll dial that up soon my friend.  Fish sauce to me equals more salt.  Thank you, beautiful cook.

saluki2007

Job well done sir!

JohnnyTarheel

Outstanding!!

kindaquick14

That looks awesome!  Nice work!  Rosemary on the sweet potato fries?

odie91

Can you use a standard vac sealer with liquid marinade?  What's your method?

Canugghead

@kindaquick14  , swmbo made the fries... oregano, thyme, garlic powder and evoo.
@odie91 , standard foodsaver cannot seal liquid, I used a chamber sealer.