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 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.
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