5 Spice Grilled Chicken

Cooking Time: 45 Min    Servings: 2

Products needed:

  • Oregano Balsamic Vinegar
  • Persian Lime Infused Olive Oil


  • 1 (5 lb) whole chicken, cut in half
  • 1 tablespoon Olive Scene Persian Lime Olive Oil
  • 1 anchovy
  • 3 cloves garlic, crushed
  • 1 tablespoon 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


  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.