Grilled Five Spice Chicken Recipe
June 9, 2016
- 1.2 kilogram (2.5 to 3 pound) whole chicken (see footnote 1)
- 1 teaspoon coriander
- 1/4 teaspoon five spice powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon chili pepper (or paprika for less spicy dish)
- 1/4 teaspoon ground Sichuan peppercorns (see footnote 2), or black pepper
- Combine coriander, five spice, garlic powder, cumin powder, chili pepper, and ground Sichuan peppercorns in a small bowl. Mix well.
- Dry chicken thoroughly with a paper towel. Remove chicken wing tips and and spine by cutting along either side of it with a pair of poultry shears. Save the cut bones in a gallon bag and freeze them for making chicken stock later. Place chicken on a flat surface, skin side up. Press the breastbone with your palm to flatten the chicken. You should hear a crisp crack.
- Grind sea salt generously on both sides of the chicken. Sprinkle about two thirds of the dry rub onto the skin side, and the rest onto the other side. Make sure to rub seasoning onto the surfaces next to the thighs and wing joints too.
- Light one chimney full of charcoal (*see footnote 3). When all the charcoal is lit and covered with gray ash, put on heat resistant gloves, pour the charcoal into the grill, and spread it over half of the coal grate, all on one side. If using a gas grill, set half the burners to high heat. Set the cooking grate in place, cover the grill and preheat for 5 minutes. Clean the cooking grate. Brush grate with a thin layer of oil.
- Place chicken on the cooler side of grill with the legs facing the hotter side, skin side up. Cover grill, with top and bottom vents open. Cook until a thermometer inserted into the deepest part of the breast registers 110 F with a pair of tongs lifting the chicken (for an accurate reading), about 30 minutes. Rotate once in between to make the breast side face the hotter side, for even cooking.