Grilled Asian Five-Spice Chicken
- 1 (3 1/2-pound) chicken
- 1 1/2 tablespoons brown sugar
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons seasoned rice vinegar
- 1 teaspoon five-spice powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 4 garlic cloves, peeled
- 3 shallots, halved
- 1 (1-inch) piece fresh ginger, halved
- Cooking spray
- Lime Dipping Sauce (optional)
- Lime Dipping Sauce
- Remove and discard giblets and neck from chicken. Rinse chicken with cold water, and pat dry. Re-move skin, and trim excess fat; split chicken in half lengthwise. Place in a large heavy-duty, zip-top plastic bag, and set aside.
- Combine brown sugar and next 8 ingredients in a food processor; process until smooth. Pour mixture over chicken; seal bag, and marinate in refrigerator at least 12 hours, turning bag occasionally.
- Remove chicken from marinade, reserving marinade. Place marinade in a saucepan. Bring to a boil, and remove from heat. Coat grill rack with cooking spray; place chicken halves on rack over medium-hot coals (350° to 400°). Grill 20 minutes on each side or until done, basting frequently with reserved marinade. Serve with Lime Dipping Sauce, if desired.
- NOTE: Sharp kitchen scissors are the safest and easiest tool for cutting the chicken in half. Substitute 3 1/2 pounds of chicken pieces for the whole chicken, if desired.
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