Summary

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

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Instructions

1. Cut the skin of the chicken halves approx. 1 cm deep at a distance of 5 cm.
2. 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.
3. Heat the gas grill to medium temperature, prepare the charcoal grill for indirect grilling and lightly grease the grate.
4. Remove the chicken halves from the plastic bag and pat the marinade dry, transfer the remaining marinade to a bowl and save.
5. Mix the rice vinegar, lime juice, soy sauce and sambal oelek in another bowl and set aside.
6. 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.
7. 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.
8. The core temperature should be 82 degrees C, then the chicken halves are ready.
9. Drizzle with the remaining rice vinegar mixture and serve.