Grilled Chicken with Five-spice Powder
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 7 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken, approx. 2 kg, divided into 2 halves
- 0.5 ½ lime (s), the juice from it
- 2 ½ tablespoon soy sauce
- 3 cloves garlic, finely chopped
- 1 tablespoon rice vinegar
- 1 tablespoon five-spice powder
- 2 teaspoons sambal oelek
- 2 teaspoons ginger root, fresh, grated
For painting:
- 80 ml rice vinegar
- 0.5 ½ lime (s), the juice from it
- 1 teaspoon soy sauce
- 1 teaspoon sambal oelek
Print Recipe
Pin Recipe Instructions
- Cut the skin of the chicken halves approx. 1 cm deep at a distance of 5 cm.
- In a bowl, mix lime juice, soy sauce, garlic, rice vinegar, five spices powder, sambal oelek and ginger and place in a sealable plastic bag. Add the chicken halves and mix with the marinade. Close the bag tightly and place in the refrigerator for 6 hours.
- Heat the gas grill to medium temperature, prepare the charcoal grill for indirect grilling and lightly grease the grate.
- Remove the chicken halves from the plastic bag and pat the marinade dry, transfer the remaining marinade to a bowl and save.
- Mix the rice vinegar, lime juice, soy sauce and sambal oelek in another bowl and set aside.
- Grill the chicken halves skin side down for 2 minutes directly, then turn the pieces over and brush with the saved marinade and continue to grill with indirect heat.
- Every 10 to 15 minutes, turn the halves over, brushing with the rice vinegar / lime / sambal oelek mixture that was set aside. Leave on the grill for 45 minutes.
- The core temperature should be 82 degrees C, then the chicken halves are ready.
- Drizzle with the remaining rice vinegar mixture and serve.
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