How to Make Grilled Five Spice Chicken - A Step-by-Step Guide

Grilled Five Spice Chicken is a delicious and flavorful dish that is perfect for a summer barbecue or any time you're in the mood for a tasty, healthy meal. This recipe takes classic grilled chicken to a whole new level by infusing it with the bold and aromatic flavors of Chinese five spice powder.

Chinese five spice powder is a blend of five different spices, including star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds. When combined, these spices create a warm an...

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Ingredients

  • 1 (5 pound) whole chicken, cut in half
  • ½ 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
  • ⅓ cup seasoned rice vinegar
  • ½ lime, juiced
  • 1 teaspoon fish sauce
  • 1 teaspoon hot chile paste (such as sambal oelek)

Information

  • Prep Time: 15 mins
  • Cook Time: 47 mins
  • Additional Time: 6 hrs
  • Total Time: 7 hrs 2 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • Nutrition

    484 cal.

    • Total Fat: 27g
    • Saturated Fat: 8g
    • Cholesterol: 166mg
    • Sodium: 458mg
    • Total Carbohydrate: 4g
    • Dietary Fiber: 0g
    • Total Sugars: 1g
    • Protein: 53g
    • Vitamin C: 4mg
    • Calcium: 47mg
    • Iron: 3mg
    • Potassium: 385mg