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
10 mins
Cooking Time
50 mins
Total Time
60 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 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 6
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 7
Drizzle vinegar-lime juice mixture over chicken and serve.
Step 8
To make the marinade: Whisk 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 together in a medium bowl until well combined. Pour marinade 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.
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)
