Thrill of the Grill is a weekly feature this summer on LHBH where we’ll be sharing our favorite summertime grill recipes. You can check out our other recipes here!
I am so excited to share this recipe with you. It’s so easy (even if it seems terrifying at first) and is one of my absolute favorite things to grill for friends! That big, juicy bird looks so impressive coming off the grill! Anyone you serve it to will think you’re an amazing grill master (and that’s all before they take their first bite)!
I will throw a disclaimer out there right off: this is not true teriyaki. I’m aware of that. This is my interpretation that I threw together in my kitchen and while it may not be 100% authentic, it’s awesome. In fact, it led one of our friends to introduce me as “Jess. She just made me some awesome chicken.”
So if you want your friends to introduce you as the creator of chicken deliciousness, try this recipe. If prepping a whole chicken scares you, try it with some whole leg quarters. If you’re not into dark meat, try it with some skin-on chicken breasts. Seriously. Just try it.
1 whole fryer chicken, about 4 lbs
2 c. pineapple nectar
3/4 cup low sodium soy sauce
3 cloves garlic, minced fine
1 Tbsp. ground ginger
1 whole pineapple, peeled and sliced into 1/2 inch slices
1. Clean your chicken, being sure to remove all the, um, “good stuff” from inside and making sure there aren’t any feather stubs left on the skin. This was our chicken. We called him Alfie (aka. Stormageddon).
2. Spatchcock your chicken. Yes, you heard that right. Spatchcock. It’s a real word that I try to work into conversation as often as possible. If you’ve never spatchcocked a chicken, watch this video. It shows really simply how to flatten your chicken into a little birdy pancake. If you’re too chicken (harhar) to attempt spatchcocking yourself, ask at your local grocery store. Any butcher worth his salt ought to be able to spatchcock your bird.
3. Once you’ve dispatched of your chicken, you can turn your attention to the marinade. Combine the pineapple juice, soy sauce, ginger, and garlic into a bowl and whisk to combine. If you have fresh ginger, feel free to sub it in for the dried. We would have done the same but our grocery was out of fresh ginger!
4. In a large plastic bag, add your chicken and the marinade. Remove as much air as possible from the bag before sealing and place on a cookie sheet on the lowest shelf of your fridge. You could get by with just 8 hours of marinade time, but given 24 hours this bird will really shine.
5. The next day, preheat your grill. Once hot, pat your chicken dry with a paper towel and add to the grill cut side down. Turn your him every 10 minutes or so. I found the easiest way to do this was to grab him by the legs and flip. I tried tongs, but the legs were definitely the easiest! If the skin starts to look black, don’t panic. It’s supposed to look that way. I promise it will be delicious.
6. When your probe thermometer (you do have one of those, right?) reads 155 degrees Fahrenheit in the fattest part of the breast, it’s time for this birdy to come off the grill. Cover him with foil and let him chill out for at least ten minutes. In the meantime, grill up your pineapple.
7. Serve with the grilled pineapple and a few good friends (ours was poolside).
Give this recipe a try for your next cookout. It’s sure to impress your friends and it tastes pretty good to boot. Have a great weekend!
Have you ever spatchcocked a chicken? Do you also giggle like a 12-year-old when you say “spatchcock?” What’s your favorite thing to grill for friends?