Newsletter Signup
Sign up for our newsletter and get the lastest news.
|
|
|
 |
|
5 Spice Grilled Chicken Cooking Time: 45 Min Servings: 2
Ingredients:
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. 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.
|
|
|
|