Five-Spice Chicken (epicurious)

Ingredients:

1 whole Chicken (about 2 1/2 pounds), preferably free range, rinsed
3 tbsp Vegetable Oil
2 tbsp Soy Sauce
3 tbsp Ginger (minced)
2 tbsp Garlic (minced)
2 tbsp Sugar
2 tbsp Ground Turmeric
1 tsp Chinese five-spice powder
1/2 tbsp Sea Salt
4 whole Star Anise (lightly toasted in a dry pan for 3 minutes, pounded or ground into a fine powder)
1/2 cup Soy-Lime Dipping Sauce

Soy-Lime Dipping Sauce

Ingredients:

 

1 clove Garlic
2 fresh Thai Bird Chilies
2 1/2 tbsp Sugar
1/3 cup Soy Sauce (preferably Chinese style)
2 1/2 tbsp Fresh Lime Juice (with pulp)
1/4 cup Water, or to taste

Soy-Lime Dipping Sauce

Directions:

1. Place garlic, chilis, and sugar in mortar and pound into paste
2. Transfer to small bowl and add soy sauce, lime, and water
3. Stir until blended

*keeps for 3 weeks in fridge

 

Five Spice Chicken

Directions:

 

1. Cut the chicken into 6 pieces and make 1 or 2 slashes in each piece for faster cooking. Trim and discard any excess fat. Pat the chicken dry.
2. In a bowl, combine the oil, soy sauce, ginger, garlic, sugar, turmeric, five-spice powder and salt. Stir well to blend. Add the chicken pieces and turn several times to coat them evenly. Marinate in the refrigerator for at least 4 hours.
3. Start a charcoal grill or preheat a gas grill to moderate heat. (You can also use a broiler.) Thirty minutes before cooking, add the freshly toasted star anise powder to the marinated chicken, turning so the meat is coated evenly.
4. Place the chicken, skin side up, on the grill. Cook 10 minutes, then turn over and grill until the chicken is cooked and the juices run clear, another 10 minutes, depending on the thickness. While grilling, move the chicken pieces around so that they cook evenly. Transfer the chicken to a serving platter and serve with the dipping sauce.