cooks have used five-spice powder and hoisin to flavor barbecued meat for
centuries, and they’re really onto something: it gives this chicken a sweet,
spicy, haunting flavor. Unless you’re feeding all white-meat lovers or all
dark-meat lovers, grill an assortment of chicken legs, thighs, breasts, and
Serves 4 to
2 Tbs. dark
sweet Hungarian paprika
minced fresh garlic (about 3 large cloves)
Chinese five-spice powder
ground fennel seed
1 tsp. dry
and freshly ground black pepper
bone-in chicken pieces (legs, thighs, breasts, and wings)
2 Tbs. pure
1 Tbs. soy
Asian sesame oil
minced fresh ginger
peanut or canola oil
In a small
bowl, combine the brown sugar, paprika, garlic, 2 tsp. of the five-spice,
fennel, mustard, 1 Tbs. salt, and 2 tsp. pepper.
chicken pieces in a 9x13-inch baking dish and rub the spice mix all over the
refrigerate for at least 2 hours and no more than 6 hours.
charcoal or gas grill fire for indirect cooking over medium heat (325°F to
In a small
bowl, combine the hoisin, maple syrup, soy sauce, honey, sesame oil, ginger,
and the remaining 1/2 tsp. five-spice powder.
brush the chicken pieces with the peanut oil and arrange skin side down over
cook until grill marks form, 3 to 5 minutes.
chicken flares up, immediately move it to indirect heat.
chicken and mark the other side, 2 minutes more.
chicken to the cooler side of the grill to finish cooking over indirect heat.
cook, occasionally rearranging the pieces to ensure even cooking, until an
instant-read thermometer registers 165°F (breast pieces) to 170°F (leg pieces),
30 to 45 minutes.
brush the glaze on the chicken and flip glaze side down over to the hotter part
of the grill.
the glaze is bubbly and deep red, 30 to 60 seconds.
glaze on the top of the chicken, flip, and cook for 30 to 60 seconds more.
perfect summer meal by serving the grilled chicken with a Tomato, Feta, and
Chickpea Salad and Triple Ginger Ice Cream Sandwiches for dessert.
Tip: Indirect grilling is a must for chicken on
the bone so the chicken can cook through before the outside burns. Don’t glaze
the chicken until just before it’s done, or the glaze will burn; watch for
flare-ups after the glaze goes on.
information (per serving): Calories (kcal): 440, Fat (kcal): 24, Fat Calories
(g): 220, Saturated Fat (g): 6, Protein (g): 35, Monounsaturated Fat (g): 10,
Carbohydrates (mg): 20, Polyunsaturated Fat (mg): 7, Sodium (g): 1050,
Cholesterol (g): 105, Fiber (g): 1.