Adapted from Random Cuisine
- Serves 2 -
1/2 a whole chicken
2 cups water
1 1/2 Tablespoons kosher salt
1 1/2 Tablespoons granulated sugar
1 Tablespoon minced garlic
1 Tablespoons Aleppo peppers (or red pepper flakes)
1 large garlic clove, finely minced
3 Tablespoons hoisin sauce
2 Tablespoons creamy peanut butter
1/4 teaspoon ground ginger
1 Tablespoons low sodium soy sauce
1/4 teaspoon sesame oil
1 teaspoon lemon juice
1 teaspoon Sriracha
Mix together the water, salt, sugar, garlic, and Aleppo peppers. Place the chicken in a resealable bag inside a large bowl. Pour the brine over the chicken, seal the bag, and refrigerate for at least 2 hours. Remove chicken from brine and thoroughly rinse under cool water. Pat dry and place in shallow dish.
Meanwhile, in a bowl, combine the garlic, hoisin, peanut butter, ginger, soy, sesame, lemon juice, and Sriracha. Reserve half of the sauce. Pour the other half of the sauce over the chicken and allow to marinate for 4 hours.
Preheat grill to 375 degrees. Rub oil on the grill grates. Shake off any access marinade from the chicken and place skin side down over direct heat. Grill for 8 minutes. Turn the heat off directly under the chicken, or move to indirect heat, and continue to grill another 10 minutes. Flip the chicken, baste with 1 Tablespoon of the reserved sauce. Let the chicken cook another 15-20 minutes or until the chicken reaches a temperature of 160 degrees F in the breast and 180 degrees F in the deep thigh. Remove from grill and allow to rest 5 minutes. Serve with any remaining sauce. Enjoy!