🌶️ Spatchcock Five Spice Chicken
Ingredients:
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1 whole chicken (3½–4 lbs), spatchcocked (backbone removed, flattened)
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2 tbsp soy sauce
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1 tbsp hoisin sauce (optional for sweetness)
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1 tbsp oyster sauce or fish sauce (optional for depth)
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1 tbsp sesame oil
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1 tbsp honey or brown sugar
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2 tsp Chinese five spice powder
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4 cloves garlic, minced
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1 tbsp fresh ginger, grated
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Zest and juice of 1 lime (or ½ lemon)
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Salt and pepper to taste
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1 tbsp neutral oil (for brushing or roasting)
🔪 Instructions:
1. Prep the Chicken:
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Spatchcock the chicken by cutting along both sides of the backbone with kitchen shears and removing it.
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Flip the bird breast-side up and press down firmly to flatten.
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Pat dry and season with a little salt and pepper.
2. Make the Marinade:
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In a bowl, mix soy sauce, hoisin, sesame oil, honey, five spice, garlic, ginger, lime juice and zest.
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Rub marinade all over the chicken, getting into crevices and under the skin if possible.
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Let marinate at least 1 hour, preferably overnight in the fridge (covered).
3. Roast or Grill:
🔸 Oven Method:
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Preheat oven to 425°F (220°C).
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Place chicken on a wire rack over a baking sheet (or in a cast iron pan).
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Roast for 40–50 minutes, basting halfway through, until skin is crispy and internal temp hits 165°F (74°C) in the thickest part of the thigh.
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Let rest 10 minutes before carving.
🔸 Grill Method:
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Preheat grill to medium-high.
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Grill chicken skin-side down for 10–15 minutes (until nicely charred), then flip and cook another 25–30 minutes, covered, until cooked through.
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Optional: baste with leftover marinade (boiled first to make it safe).
🥢 Serving Ideas:
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Serve with jasmine rice, stir-fried vegetables, or cucumber salad.
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Garnish with scallions, sesame seeds, and a drizzle of lime juice or chili oil.
Would you like a chili-spiced version, or a side dish pairing idea like ginger scallion noodles or roasted bok choy?