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Author Notes: An Asian kick to a classic Chicken BBQ. You'll never go back to normal again! —mtlabor
- 2 tablespoons vegetable oil
- 1 teaspoon chinese 5 spice powder
- 1 whole chicken (about 3 lbs.)
- salt and pepper
- 3/4 cup hoisin sauce
- 1/4 cup sweet chili sauce
- 1/4 cup seasoned rice vinegar
- 1/4 cup chicken stock
- 2 tablespoons ginger, minced
- 3 garlic cloves
- 1 teaspoon sesame oil
- toasted sesame seeds (optional)
- Preheat your oven to 425 F.
- 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.
- 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.
- Periodically through the roasting period, brush the sauce onto the chicken. Turn over chicken about halfway through, and continue to brush on sauce.
- Let chicken rest for about 10-15 minutes after removing from the oven. Carve accordingly and plate. Top with toasted sesame seeds.
- This recipe was entered in the contest for Your Best Roast Chicken