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Tuesday, February 16, 2016

grilled five spice chicken

Ingredients

  • Servings: 6
  • 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)
  • 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)

Recipe

    Preparation Time: 15 mins Cook Time: 47 mins Ready Time: 7 hrs 2 mins

  • score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
  • 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.
  • preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • 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.
  • 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.
  • 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.
  • 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).
  • drizzle vinegar lime juice mixture over the chicken and serve.

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