5 Spice Grilled Chicken
5 Spice Grilled Chicken
2
2 hours
45 minutes
Lunch - Brunch - Dinner
Ingredients
- 1 (5 lb) whole chicken, cut in half
- 1 Tbsp Maine-ly Drizzle's Persian Lime Olive Oil
- 1 anchovy
- 3 cloves garlic, crushed
- 1 Tbsp Maine-ly Drizzle's Oregano Balsamic Vinegar
- 1 tsp fresh ground pepper
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp cloves
- 1/4 tsp sea salt
- 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.
Directions
Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
Sauté anchovy and garlic in olive oil until soft, smashing anchovy into paste as it cooks. Cool. Whisk together rest of marinade, adding cooled anchovies/garlic mixture in a bowl.
Pour into a re-sealable plastic bag. Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for 6 hours.