Five-spiced rubbed chicken barbecued and glazed with a hoisin-ginger sauce, served with cucumbers in a rice vinaigrette.
Directions for: Asian Barbecued Chicken
Ingredients
4 tsp vegetable oil, plus more for brushing
2 tsp light brown sugar, packed
1 tsp five-spice powder
Kosher salt and freshly ground black pepper
2 chicken halves (3 1/2 to 4-pounds total)
3 tsp ginger, grated
cup hoisin sauce
2 Tbsp rice vinegar (not seasoned)
3 tsp honey
1 tsp sesame oil
3 small cucumbers, cut into 2-inch spears
Directions
1. Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side.
2. Mix 2 teaspoons vegetable oil, the brown sugar, 1 teaspoon five-spice powder, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl. Rub on the chicken. Grill skin-side down over direct heat until marked, about 5 minutes. Flip and move to the cooler side of the grill; cover and cook until a thermometer registers 165F in the thigh, 30 to 40 minutes.
3. Meanwhile, heat the remaining 2 teaspoons vegetable oil in a saucepan over medium heat. Add 3 teaspoons ginger, the garlic and the remaining 1/2 teaspoon five-spice powder and cook 2 minutes. Add the hoisin sauce, 1 tablespoon vinegar and 3 teaspoons honey; cook 1 minute. Remove from the heat and add 1 teaspoon sesame oil.
4. Toss the cucumbers with the remaining 1 tablespoon vinegar, 1/2 teaspoon honey, 1/4 teaspoon each sesame oil and ginger, and salt to taste. Top the chicken with the sauce. Serve with the cucumbers.
Tips and Substitutions
Per serving: Calories 531; Fat 29 g (Saturated 7 g); Cholesterol 142 mg; Sodium 1,159 mg; Carbohydrate 23 g; Fiber 2 g; Protein 46 g
Source and Credits
Photograph by Antonis Achilleos
Recipe courtesy of Food Network Magazine
See more: Asian, BBQ, Chicken, Dinner