Chili Garlic Chicken

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons chili garlic, sauce such as Huy Fong
• 1 tablespoon honey
• 1 tablespoon rice wine vinegar
• 2 cloves garlic minced
• 1 chicken, cut into pieces, or the equivalent in chicken pieces
• Thinly sliced scallions, for garnish
• Sesame seeds, for garnish

Directions

1. Whisk the olive oil, chili garlic sauce, honey, rice wine vinegar, and minced garlic until smooth. Put the chicken in a covered container with the marinade, turn to coat it well, and refrigerate for at least 30 minutes or as long as overnight.
2. Prepare a medium-high grill, about 400 degrees F, with areas set up for both direct and indirect cooking. Dip a small folded paper towel in oil, hold it with tongs, and rub it over the grill grates.
3. Set the chicken on the hottest part of the grill with the skin facing down. Cook for about 5 minutes, until deep sear marks show up. For a crosshatch pattern, turn the chicken 90-degrees partway through that first side. Flip the pieces and leave them over the hot area for another 4 to 5 minutes.
4. Move the chicken to the indirect-heat side of the grill so it can finish cooking more gently. Continue grilling until the thickest part of the meat registers 165 degrees F, about 10 to 15 minutes more.
5. The exact cooking time will vary with your grill and its heat, so keep an eye on the chicken, check it often, and use good judgment about when to turn it and when it is finished.
6. Once the chicken is cooked through, take it off the grill and rest it for a few minutes. Scatter the scallions and sesame seeds over the top, and serve it warm.