Ginger-Garlic Chicken with Rib Ninja

Directions

1. In a mixing bowl, whisk together the tamari, whiskey, ginger, garlic, brown sugar, gochujang, Rib Ninja and salt to make a marinade. Place the chicken halves in a baking dish. Pour three-quarters of the marinade over the chicken and reserve the rest. Use your hands to coat the entire surface of the chicken pieces with the marinade (flipping them three or four times as you go). Let the chicken marinate at room temperature while you prepare the grill.

2. Prepare a charcoal grill for two-zone cooking and build a medium fire. When the coals are glowing red and covered with a fine gray ash, clean the grill. Place the chicken halves skin-side down over direct heat, close the grill, vent the grill for smoking, and cook for about 35-40 minutes, flipping the chickens every 8 to 10 minutes, and brushing on more marinade after each turn. The chickens are done when they are very juicy, the meat pulls easily away from the bone, and an instant read thermometer inserted into the thickest part of the chicken leg reads 175 F.

3. Allow the chickens to rest at least 10 minutes (or up to 30), then transfer to a cutting board and cut into serving portions; serve immediately with any juices drizzled over the top.