INGREDIENTS

  • 2 (4 pound) whole chickens, cut into 8 pieces each, patted dry
  • 1 cup gochujang
  • 1/2 cup fresh orange juice
  • 1/4 cup clover honey
  • 1/4 cup light soy sauce
  • 2 tablespoons toasted sesame oil
  • Canola oil
  • Kosher salt and freshly ground black pepper
  • 2 green scallions, green and pale green parts only, thinly sliced

INSTRUCTIONS

  1. Put the chicken pieces in a large bowl and, using a paring knife, make a few slashes in the skin of each piece.

  2. Whisk together the gochujang, orange juice, honey, soy sauce, and sesame oil in a medium bowl. Add half the marinade to the bowl with the chicken and mix the chicken well to make sure each piece is coated. Cover and refrigerate the chicken for at least 2 hours and up to 8 hours. Set the remaining marinade aside for grilling.

  3. Line a baking sheet with paper towels. Remove the chicken from the refrigerator 30 minutes before cooking and set it on the paper towel-lined baking sheet; pat dry.

  4. Prepare a charcoal (or gas) grill for indirect-heat grilling or heat a grill pan over medium heat.

  5. Brush the chicken pieces with canola oil on both sides and season lightly with salt and pepper (remember that the marinade contains soy sauce, which is salty).

  6. If using an outdoor grill: Place the chicken pieces skin- side down on the grill grates over indirect heat; close the lid. Cook for about 15 minutes, until the fat begins to render and the skin gets golden brown and crispy. Brush the top with some of the reserved marinade, turn the chicken over, cover the grill, and cook for 10 minutes more. Brush with the marinade and turn the pieces again. Move the chicken over direct heat and cook, turning once again, until the skin is well browned and crisp, 3 to 5 minutes.