Grilled Chicken with Spicy-Sweet Chile Oil

1. 1

   Place the chicken halves skin side up on a baking sheet.

2. 2

   Season all over with the salt, cover and refrigerate overnight.

3. 3

   In a medium bowl, combine all of the remaining ingredients and mix well.

4. 4

   Pour half of the chile oil into a large bowl, add the chicken and turn to coat; refrigerate for 4 hours.

5. 5

   Reserve the remaining chile oil for serving.

6. 6

   Light a grill and set it up for indirect grilling.

7. 7

   Alternately, preheat the broiler and position the rack 8 to 10 inches from the heat.

8. 8

   Remove the chicken from the bowl; reserve any chile oil remaining.

9. 9

   Grill the chicken skin side down over indirect heat for 20 minutes, until lightly golden.

10. 10

    Alternately, broil the chicken skin side up on a rack set over a baking sheet for 20 minutes.

11. 11

    Baste the chicken with any remaining chile oil from the large bowl and continue grilling or broiling for 15 minutes longer; if grilling, turn occasionally.

12. 12

    The chicken is done when the skin is deep golden and an instant-read thermometer inserted in the inner thigh registers 165.

13. 13

    Let the chicken rest for 10 minutes.

14. 14

    Carve into 8 pieces and serve with the reserved chile oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.