Author Notes
An Asian kick to a classic Chicken BBQ. You'll never go back to normal again! —mtlabor
Ingredients
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2 tablespoons
vegetable oil
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1 teaspoon
chinese 5 spice powder
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1
whole chicken (about 3 lbs.)
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salt and pepper
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3/4 cup
hoisin sauce
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1/4 cup
sweet chili sauce
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1/4 cup
seasoned rice vinegar
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1/4 cup
chicken stock
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2 tablespoons
ginger, minced
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3
garlic cloves
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1 teaspoon
sesame oil
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toasted sesame seeds (optional)
Directions
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Preheat your oven to 425 F.
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Mix the vegetable oil and the 5-spice powder in a small bowl. Lather the chicken up with this stuff. Get it nice and shiny. Then season the bird with enough salt and pepper to your liking. Place the bird on a rack in a roasting pan. Roast for a total of an hour, turning once in between, but just make sure it is cooked through, depending on the size of your bird.
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While that's in the oven, you can prepare your sauce. In a food processor, combine the hoisin sauce, chili sauce, rice vinegar, chicken stock, ginger, garlic, sesame oil, and a dash of salt and pepper. Combine until nice a smooth. You'll have small bits of ginger and garlic, but that's okay. Transfer the sauce to a small saucepan and simmer until it thickens just a bit, for about 5 minutes.
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Periodically through the roasting period, brush the sauce onto the chicken. Turn over chicken about halfway through, and continue to brush on sauce.
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Let chicken rest for about 10-15 minutes after removing from the oven. Carve accordingly and plate. Top with toasted sesame seeds.
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