Chef Johns' grilled chicken is seasoned with Chinese 5-spice powder, garlic, lime juice, fish sauce, chili paste, rice vinegar, ginger, and soy sauce.
Preparation Time
15 mins
Cooking Time
47 mins
Total Time
1 hr 2 mins
Calories
484 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 2
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.
Step 3
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.
Step 4
Score the skin side of each piece of chicken 2 to 3 times, about 1/8-inch deep. Set aside.
Step 5
Whisk together 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 medium bowl until marinade is well combined. Pour into a resealable plastic bag. Add chicken, coat evenly with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 hours.
Step 6
Whisk together 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl until well combined. Set aside.
Step 7
Grill, brushing with marinade and turning every 10 to 15 minutes, until 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).
Step 8
Drizzle vinegar-lime juice mixture over chicken and serve.
Ingredients
2 teaspoons grated fresh ginger
1 teaspoon soy sauce
3 cloves garlic, crushed
1 tablespoon fish sauce
1 teaspoon fish sauce
1 tablespoon Chinese five-spice powder
1 (5 pound) whole chicken, cut in half
1 tablespoon seasoned rice vinegar
2 teaspoons hot chile paste (such as sambal oelek)
