Butterflied Asian Chicken

I saw this on Food Network today and made it for the family tonight. SO YUMMY and EASY. I think next time I make it, I will use a cut up chicken or breast with the bones still in. The BIG piece of Chicken did not Grill as nicely as it did on the Show. But the Sauce is Awesome! Like a Asian BBQ. Might try it on Pork also.


Butterflied Asian Chicken

1 whole roasting chicken
1/4 cup Chinese five-spice
1 tablespoon ground ginger
1 cup hoisin sauce
1/4 cup rice vinegar
1 teaspoon pre-minced ginger
2 tablespoons brown sugar
1 tablespoon toasted sesame seeds
For the Chicken:
Directions
Remove neck, giblets and cut away excess fat from 1 whole roasting chicken. Take a pair of kitchen sheers and cut along both sides of backbone to remove it. Turn chicken skin-side up and press down between the breasts to break the keel bone. This will allow the chicken to lay very flat on grill and cook quickly.

In a small bowl, combine the Chinese five-spice and ground ginger. Sprinkle liberally over all sides of chicken. Set aside.

In a small pot over medium-high heat, combine the hoisin sauce, rice vinegar, pre-minced ginger (from a jar) and the brown sugar. Bring to a boil for 3 minutes before using.

Set up outdoor or indoor grill on medium heat. Oil grate when ready to start cooking.


Place chicken on preheated grill. Flip after 15 minutes and glaze top. Turn and brush every 15 minutes until internal temperature of the thigh is 180 degrees F, about 45 minutes total. Transfer to cutting board and let it rest 5 minutes before cutting.

Sprinkle the chicken with sesame seeds and serve.