This fun twist on barbecue chicken borrows flavors from a Chinese takeout favorite. We grill the chicken without any of the glazy sauce brushed on because you would lose all subtlety in the sauce if it were to char on the grill.
The sauce gets its translucent sheen from neutral-flavored light corn syrup (not to be confused with high fructose corn syrup); you could substitute honey, brown rice syrup, or Lyle’s Golden Syrup—just know that the sauce will be a darker color and will take on the flavor of the sweetener.
1 (4-lb.) whole chicken
3 tablespoons lower-sodium soy sauce
3 tablespoons canola oil
1/4 cup unsalted ketchup
3 tablespoons light corn syrup
1 1/2 tablespoons apple cider vinegar
1 teaspoon grated garlic
1/2 teaspoon crushed red pepper
1/2 teaspoon kosher salt, divided
2 bunches scallions, trimmed
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