Grilled Five Spice Chicken

Recipe View Score the skin side of each chicken half 2 to 3 times, making cuts about 1/8-inch deep. This helps the marinade penetrate and prevents the skin from shrinking too much. (5 minutes)

Recipe View In a medium bowl, whisk together the crushed garlic, juice of 1/2 lime, 1 tablespoon fish sauce, 1 tablespoon rice wine vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, grated ginger, and soy sauce until well combined. Pour the marinade into a resealable plastic bag. Add the chicken halves, coat thoroughly with the marinade, squeeze out any excess air, and seal the bag. Marinate in the refrigerator for at least 6 hours, or preferably overnight, to allow the flavors to fully infuse the chicken. (10 minutes)

Recipe View Preheat an outdoor grill for medium-high heat, setting it up for indirect grilling. Lightly oil the grill grate to prevent sticking. (10 minutes)

Recipe View Remove the chicken from the marinade, shaking off any excess. Transfer the chicken to a plate or baking sheet lined with paper towels and pat dry with additional paper towels. Reserving the remaining marinade in a small bowl. (5 minutes)

Recipe View In a separate small bowl, whisk together 1/3 cup rice wine vinegar, remaining juice of 1/2 lime, remaining 1 teaspoon fish sauce, and remaining 1 teaspoon hot chile paste until well combined. Set this vinegar-lime mixture aside; it will be used for drizzling. (3 minutes)

Recipe View Grill the chicken, skin-sides down, over direct heat for 2 minutes to get a good sear. Flip the chicken, brush with the reserved marinade, and move it to the area of indirect heat. Continue grilling, brushing with marinade and flipping every 10 to 15 minutes, until the chicken is browned and cooked through, about 45 minutes in total. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). (50 minutes)

Recipe View Once the chicken is cooked, remove it from the grill and let it rest for 5-10 minutes before serving. Drizzle the vinegar-lime juice mixture over the chicken just before serving to add a bright, tangy finish. (10 minutes)