Recipes Meat and Poultry Chicken Grilled Five Spice Chicken 4.5 (76) 58 Reviews 6 Photos This grilled five spice chicken is great. Chinese 5-spice powder has a proven track record of awesomeness when combined with smoky, caramelized meats. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on August 7, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 6 6 6 6 Prep Time: 10 mins Cook Time: 50 mins Additional Time: 6 hrs Total Time: 7 hrs Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 1 (5 pound) whole chicken, cut in half ½ lime, juiced 1 tablespoon fish sauce 3 cloves garlic, crushed 1 tablespoon seasoned rice vinegar 1 tablespoon Chinese five-spice powder 2 teaspoons hot chile paste (such as sambal oelek) 2 teaspoons grated fresh ginger 1 teaspoon soy sauce ⅓ cup seasoned rice vinegar ½ lime, juiced 1 teaspoon fish sauce 1 teaspoon hot chile paste (such as sambal oelek) Directions Score the skin side of each piece of chicken 2 to 3 times, about 1/8-inch deep. Set aside. To make the marinade: Whisk juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce together in a medium bowl until well combined. Pour marinade into a resealable plastic bag; add chicken, coat evenly with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Reserve marinade mixture in a small bowl. Whisk together 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl until well combined. Set aside. Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with reserved marinade mixture, and move to indirect heat. Grill, brushing with marinade and turning every 10 to 15 minutes, until browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C). Drizzle vinegar-lime juice mixture over chicken and serve. I Made It Print 96 home cooks made it! Nutrition Facts (per serving) 484 Calories 27g Fat 4g Carbs 53g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 484 % Daily Value * Total Fat 27g 35% Saturated Fat 8g 38% Cholesterol 166mg 55% Sodium 458mg 20% Total Carbohydrate 4g 2% Dietary Fiber 0g 1% Total Sugars 1g Protein 53g 106% Vitamin C 4mg 4% Calcium 47mg 4% Iron 3mg 18% Potassium 385mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.