Ginger-Garlic Half Chicken

• 1/2 cup soy sauce
• 2 tablespoons sake
• 2 tablespoons grated fresh ginger
• 4 cloves garlic, grated
• 2 teaspoons tobanjan, *
• 2 tablespoons brown sugar, packed
• 1 teaspoon salt
• 2 half chicken (3 to 4 pounds total)

1. Mix together the soy sauce, sake, ginger, garlic, tobanjan, brown sugar, and salt in a bowl to make the marinade.
2. Pour three-fourths of the marinade into a baking dish or rimmed sheet pan; reserve the rest.
3. Lay the chicken in the marinade and flip the halves 4 times to generously coat all over.
4. Use a rubber spatula or your hands to make sure all the crevices are well coated.
5. Marinate the chicken halves for 10 minutes, turning once.
6. Preheat a grill to medium.
7. Grill the chicken, covered, for about 35 minutes.
8. Start by grilling skin side down for about 2 minutes.
9. Flip the chicken and brush on the reserved marinade.
10. Flip the chicken about every 7 minutes, brushing on more marinade after each turn.
11. The chickens are done when very juicy with meat pulling away from the bone.
12. Rest the chicken for 5 minutes, cut into serving pieces, and serve.

soy sauce, sake, ginger, garlic, tobanjan, brown sugar, salt, chicken

Taken from www.foodrepublic.com/recipes/ginger-garlic-half-chicken-recipe/ (may not work)