Grilled Five Spice Chicken
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Submitted By: Chef John
Photo By: rufus
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1 (5 pound) whole chicken, cut in half
1/2 lime, juiced
1 tablespoon fish sauce
3 cloves garlic, crushed
1 tablespoon seasoned rice vinegar
1 tablespoon Chinese five-spice powder
2 teaspoons hot chile paste (such as
sambal oelek)
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2 teaspoons grated fresh ginger
1 teaspoon soy sauce
1/3 cup seasoned rice vinegar
1/2 lime, juiced
1 teaspoon fish sauce
1 teaspoon hot chile paste (such as
sambal oelek)
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| 1. | Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep. |
| 2. | Whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl. Pour into a resealable plastic bag. Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for 6 hours. |
| 3. | Preheat an outdoor grill for medium-high heat, and lightly oil the grate. |
| 4. | Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Reserve marinade mixture in a small bowl. |
| 5. | Whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl. Set aside. |
| 6. | Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with reserved marinade mixture, and move to indirect heat. |
| 7. | Grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C). |
| 8. | Drizzle vinegar lime juice mixture over the chicken and serve. |
