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

Ingredients

• 1 (5 lb) whole chicken, cut in half

• 1 tablespoon The Olive Scene Persian Lime Olive Oil

• 1 anchovy

• 3 cloves garlic, crushed

• 1 tablespoon The Olive Scene Oregano Balsamic Vinegar

• 1 teaspoon fresh ground pepper

• 1/2 teaspoon ground cumin

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon cloves

• 1/4 teaspoon sea salt

• 2 teaspoons hot Chile paste 

• 1 teaspoon low sodium soy sauce

Directions

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.