Careme

Ingredients

• Draper Valley Fresh Whole Chicken, cut in half

  1 half chicken, about 1.5–2 lb $3.49/lb
• Riceland® Jasmine Rice

  2/3 cup dry rice $2.79 sale / 32 oz
• Kroger® Radishes

  6 radishes, thinly sliced $2.49 / 16 oz
• Cucumber

  1 cucumber, thinly sliced $0.99 each
• Green Onions

  2 green onions, thinly sliced $1.50 each
• Spice World™ Fresh Peeled Ginger Bag

  2 tablespoons grated ginger $3.99 / 7 oz
• Garlic

  2 cloves, grated or minced $1.50 each
• Soy sauce

  1/4 cup
• Honey or brown sugar

  1 tablespoon plus 1 teaspoon
• Rice vinegar or apple cider vinegar

  2 tablespoons, divided
• Neutral oil

  1 tablespoon plus 1 teaspoon
• Kosher salt and black pepper

  to taste

Instructions

1. Pat the chicken dry. Lightly score the thickest parts of the breast and thigh meat through the skin, making shallow cuts so the seasoning can cling without cutting deeply into the meat.
2. Make the soy-ginger mixture: stir together soy sauce, honey or brown sugar, grated ginger, garlic, 1 tablespoon vinegar, 1 tablespoon oil, and black pepper. Spoon or brush about half over the chicken and let it sit while you heat the grill or oven, 10–15 minutes.
3. For grilling, heat the grill to medium with an indirect-heat zone. Place the chicken skin-side up over indirect heat, cover, and cook without turning for 35–45 minutes. Brush with the remaining soy-ginger mixture during the last 10 minutes, until glossy and the thickest part reaches 165°F.
4. For oven cooking, heat the oven to 425°F. Place the chicken skin-side up on a foil-lined sheet pan and roast 35–45 minutes, brushing with the remaining soy-ginger mixture during the last 10 minutes, until the thickest part reaches 165°F.
5. While the chicken cooks, rinse 2/3 cup jasmine rice. Combine with 1 cup water and a pinch of salt. Bring to a simmer, cover, reduce heat to low, and cook 14–16 minutes. Let stand off heat 5 minutes, then fluff.
6. Make the salad: toss sliced radishes, cucumber, and green onions with the remaining 1 tablespoon vinegar, 1 teaspoon oil, and a small pinch of salt.
7. Rest the chicken 5–10 minutes. Serve with the jasmine rice and cucumber-radish salad, spooning any resting juices over the rice.