5 Spice Grilled Chicken

Ingredients

• 1 (5 lb) whole chicken, cut in half

• 1 Tbsp Maine-ly Drizzle's Persian Lime Olive Oil

  Sampler (2oz) ∙ $6.95 Starter (6.7oz) ∙ $13.95 The Best Value (12.7oz) ∙ $18.95 Family Size (25.4oz) ∙ $35.95 Add To Cart

• 1 anchovy

• 3 cloves garlic, crushed

• 1 Tbsp Maine-ly Drizzle's Oregano Balsamic Vinegar

  Sampler (2oz) ∙ $6.95 Starter (6.7oz) ∙ $13.95 The Best Value (12.7oz) ∙ $18.95 Family Size (25.4oz) ∙ $35.95 Add To Cart

• 1 tsp fresh ground pepper

• 1/2 tsp ground cumin

• 1/4 tsp ground cinnamon

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• 1/4 tsp cloves

• 1/4 tsp sea salt

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• 2 tsp hot Chile paste

• 1 tsp low sodium soy sauce

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

• 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.

• 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.

• Grill, brushing with glaze and turning ever 10-15 minutes, until well 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.