Ingredients
Szechuan Marinade
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2 tbsp dark soy
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2 tbsp light soy
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2 tbsp Shaoxing wine
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¼ tsp white pepper
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2 tbsp cornstarch
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2–3 garlic cloves (grated)
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1-2 tsp sugar or honey
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1-2 tsp toasted sesame oil (optional)
Thai Chili Oil
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1 cup neutral oil (Peanut, Sunflower)
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3–5 dried Thai chilies
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1–2 tsp Sichuan peppercorns (optional)
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1 smashed garlic clove (optional)
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1 small piece cinnamon or star anise (optional)
Szechuan BBQ Rub
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2 tbsp smoked paprika
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1 tsp ground Sichuan peppercorn
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2 tsp garlic powder
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2 tsp onion powder
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2 tsp brown sugar
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1 tsp white pepper
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1 tsp cayenne or gochugaru
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1 tsp kosher salt
Gochujang Glaze
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1/4 cup gochujang
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1/4 cup honey or brown sugar
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2 tbsp soy sauce
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2 tbsp Shaoxing Wine or lime juice
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2 tsp toasted sesame oil
Directions
- Make the marinade by combining dark soy, light soy, garlic, Shaoxing wine, and cornstarch. Add the chicken and marinate for at least 2 hours or overnight for best results.
- Prepare the Thai chili oil by gently heating neutral oil with dried Thai chilies. Add Sichuan peppercorns, garlic, cinnamon, or star anise if desired. Keep the heat low and let it infuse for about 15 minutes, then strain and set aside.
- Mix the dry rub by grinding the Sichuan peppercorns and combining them with smoked paprika, garlic powder, onion powder, brown sugar, cayenne or gochugaru, white pepper, and kosher salt.
- Remove the chicken from the marinade and pat it lightly with paper towels. Do not fully dry it. Coat the chicken evenly with the dry rub.
- Set up a two zone fire on the Weber Kettle. Light a full chimney of charcoal, pour it onto one side of the grill, and add a wood chunk. Allow the grill to stabilize at 400 to 450 F. Place the chicken on the indirect side.
- Begin spritzing the chicken with the Thai chili oil once the rub has set, about 15 to 20 minutes into the cook. Continue spritzing every 10 to 15 minutes.
- Prepare the glaze by combining gochujang, honey, soy sauce, Shaoxing wine or lime juice, and sesame oil in a small pan. Warm gently until combined.
- Brush the glaze onto the chicken once it reaches an internal temperature of 165 to 175 F. Allow it to caramelize, then reapply as needed. Cook dark meat to 180 to 185 F for optimal tenderness.
- Remove the chicken from the grill and let it rest for 5 minutes. Apply a final coat of glaze if desired and serve.
Recipe Note
Marinate overnight if you can.
Even two hours is good, but overnight lets the soy, garlic, and Shaoxing wine really get into the meat. The cornstarch helps the marinade cling and gives you a better crust.
Keep the chili oil on low heat.
Do not fry the chilies or let the oil bubble hard. A gentle warm infusion gives the oil more depth and keeps the flavors from turning bitter.
Indirect heat is the key.
Hold your Weber Kettle around 400 to 450 F. This gives you crispy skin and keeps the glaze from burning before the chicken is done.
Let it rest before serving.
Five minutes is all you need. This keeps the glaze from running off and lets the juices settle in the meat.
1 comment
If I could give this chicken 10 stars I would. This Szechuan magic made me question every life choice that led me to eating boring chicken before this moment. My taste buds ascended. My soul left my body. My husband tried to steal my last drumstick and I almost filed for divorce. Absolutely phenomenal.