Sunday dinner: Sweet chili BBQ chicken
Do you love chicken but don't want to be stuck in the kitchen prepping and cooking? Lucky for you, TODAY is teaming up with celebrity chefs to make things simpler for you. This week, TODAY has a cooking series titled "Super Simple Chicken: The Only Recipes You'll Ever Need," which features delicious chicken dishes.
For the last day, we're featuring Roger Mooking's tasty sweet chili BBQ chicken.
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Sweet chili BBQ chicken
- Whole chicken
- 2 tbsp fish sauce
- 1/4 cup soy sauce
- 1/2 cup sweet chili sauce (see attached for brand)
- 2 splashes Angostura Bitters
Place chicken on a clean dry cutting board breast side up. Using a large chef’s knife, insert blade into the cavity of the length of the chicken and split along the back of the chicken so that it can be spread open like a butterfly. Place chicken skin side down and place three slits along the inside legs on each side of the chicken, creating six slits total.
In a non-reactive bowl or tray, combine rest of ingredients and drizzle two-thirds of the marinade over the butterflied chicken. Flip the chicken and add remaining sauce. Allow marinating for a minimum of 30 minutes and up to 24 hours refrigerated.
Preheat grill to medium low temperature then reduce to low heat once heated fully.
Place marinated chicken, skin side down, over direct low heat and press down firmly with a spatula. Let chicken cook for approximately 30 minutes without moving it. Flip chicken once and continue cooking for another 30 minutes or until chicken is fully cooked.
Serve hot with sides of your choice.