5 Spice Grilled Chicken

Nothing brings out the flavor of chicken like grilling, and the spices in this recipe take it to a whole new level of delicious.

Cooking Time: 45 Min    Servings: 2



  1. Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.

  2. Sauté anchovy and garlic in olive oil until soft, smashing anchovy into paste as it cooks.

  3. Cool.

  4. Whisk together rest of marinade, adding cooled anchovies/garlic mixture in a bowl.

  5. Pour into a re-sealable plastic bag.

  6. Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag.

  7. Marinate in refrigerator for 6 hours.

  8. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

  9. Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels.

  10. Pat chicken pieces dry with more paper towels.

  11. Reserve marinade mixture in a small bowl.

  12. Grill chicken, skin-side down, on the preheated grill for 2 minutes.

  13. Turn each piece, brush with reserved marinade mixture, and move to indirect heat.

  14. Grill, brushing with glaze and turning ever 10-15 minutes, until well browned and meat is no longer pink in the center, about 45 minutes total.

  15. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F.