Five-Spice Spatchcocked Grilled Chicken

Name: Five-Spice Spatchcocked Grilled Chicken
Yield: 4
Ingredients: 2 Tbsp five-spice powder; 1 tsp msg; 4 1/2–4-lb. whole chicken; 1 Tbsp vegetable oil, plus more for grill; 2 scallions, roots trimmed; 2 garlic cloves, finely chopped; 2 red thai chiles or jalapeños, thinly sliced; 3 Tbsp soy sauce; 1 Tbsp toasted sesame oil; 1/4 c unseasoned rice vinegar; 3 1/2 tsp diamond crystal or plus morton kosher salt; 1 1/2 tsp plus freshly ground white or black pepper; 1 1/2 tsp plus light brown sugar

0 mins

Total time

4

Serving

13

Ingredients

Enable cook mode

Ingredients

Tbspfive-spice powder

tspmsg

1/2–4-lb. whole chicken

Tbspvegetable oil, plus more for grill

scallions, roots trimmed

garlic cloves, finely chopped

red thai chiles or jalapeños, thinly sliced

Tbspsoy sauce

Tbsptoasted sesame oil

¹⁄₄

cunseasoned rice vinegar

3¹⁄₂

tspdiamond crystal or plus morton kosher salt

1¹⁄₂

tspplus freshly ground white or black pepper

1¹⁄₂

tspplus light brown sugar

Directions

Step 1

Mix five-spice powder, salt, MSG, 1 Tbsp. white pepper, and 1 Tbsp. brown sugar in a small bowl.

Step 2

Place chicken, breast side down, on a cutting board and, using kitchen shears or a large knife, cut along both sides of backbone to remove (you can ask a butcher to do this for you if you prefer); discard (or save for making stock). Open up chicken and turn breast side up. Press down on center of breast to flatten chicken—you should hear the breastbone crack. Tuck wings behind breast, then tuck in legs so bottoms of drumsticks are pointed away from body and chicken is as flat as possible. Sprinkle spice mixture all over chicken. Let sit at room temperature 20 minutes, or cover and chill up to 1 day. If chilling, let sit at room temperature 1 hour before grilling.

5 more steps — sign up to see the rest

To view this recipe and access thousands of others, sign up for free or, log in