Five Spice Spatchcock Grilled Chicken

Ready in 1 hour

Serves 4 people

Adapted from Bon Appetit

2 Tbsp. five-spice powder

2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt

1 tsp. MSG (optional)

1 Tbsp. plus ½ tsp. freshly ground white or black pepper

1 Tbsp. plus ½ tsp. light brown sugar

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

¼ cup unseasoned rice vinegar

3 Tbsp. soy sauce

1 Tbsp. toasted sesame oil

Mix five-spice powder, salt, MSG, 1 Tbsp. white pepper, and 1 Tbsp. brown sugar in a small bowl.
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.
Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Lightly oil grate. Grill chicken, breast side up, over indirect heat, undisturbed, until browned and lightly charred underneath, about 20 -30 minutes.
Turn chicken breast side down and move over direct heat. Grill, turning often and returning to indirect heat as needed, until well-browned, cooked through, and an instant-read thermometer inserted into the thickest part of a thigh registers 165° and into thickest part of breast registers 160°, 15–20 minutes. Transfer chicken to a cutting board and let rest 5 minutes.
Brush scallions with remaining 1 Tbsp. vegetable oil and grill, turning occasionally, until charred in spots, 6–8 minutes. Transfer to a cutting board and thinly slice.
Mix scallions, garlic, chiles, vinegar, soy sauce, sesame oil, remaining ½ tsp. white pepper, and remaining ½ tsp. brown sugar in a small bowl.
Carve chicken and arrange on a platter. Serve with charred scallion sauce for spooning over.