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.