Step Up Your Grilled Chicken.

Our test kitchen chefs reinvented four beloved chicken dinners for the grill.

- MELISSA GAMAN, KHALIL HYMORE AND STEVE JACKSON

GRILLED SOY SAUCE CHICKEN
ACTIVE: 45 min I TOTAL: 3 hr (plus overnight marinating) I SERVES: 4

1. Marinate the chicken: Toast the star anise in a medium saucepan over medium heat, shaking the pan, until aromatic, 1 to 2 minutes. Add 2 cups water, the scallions, ginger, sugar, peppercorns and 1 teaspoon salt and bring to a simmer, stirring to dissolve the sugar. Remove from the heat and add 1 cup cold water and both soy sauces to cool the marinade.

2. Cut the backbone out of the chicken using a pair of kitchen shears. Trim off any remaining ribs sticking out. Flip over, breast-side up, and firmly press to flatten the chicken. Add the chicken to a shallow pot or large resealable bag, breast-side down, and pour the soy mixture over top. Add more water to just cover the chicken (1 to 2 more cups), pressing down to submerge if needed. Refrigerate overnight. 

3. Preheat a grill to medium and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners (the grill temperature should be about 375̊ ). Remove the chicken from the marinade and pat dry. Lightly rub the skin with the vegetable oil. Arrange the chicken, breast-side up, on the cooler side of the grill (indirect heat), making sure it lies flat. Cover and grill 1 hour 15 minutes; if using charcoal, add more coals as needed to maintain a temperature between 325̊ and 375̊ .