Here is my culinary secret of the week: a whole chicken is way easier to cook on the barbecue. Not only are there less dishes to clean, but you can stand it upright and get all the skin crispy without needing to turn it. After watching me prepare the spice rub and stuff the chicken, my husband actually remarked on how easy it all was. There goes all my leverage that the kitchen is a magical and complex place.
…but hey, maybe next time he will do it?
The rub is primarily made of Chinese 5-spice powder. 5-spice varies much like Indian curry blends but most often contains star anise, cinnamon, Sichuan pepper, fennel and cloves, mine also contains ginger. It isn’t spicy like hot sauce but rather more like savoury Christmas baking and should be available in the spice aisle of your local supermarket.
If you don’t have a BBQ don’t worry, this can easily be adapted to your oven – let me know if you have success with a fragrant and spicy gravy!
5-Spice Grilled Roast Chicken(serves 2-4)
In a small bowl combine the 5-spice powder, salt, and black pepper. Trim the ends off the scallion and chop in 3 segments. Remove the skin from the ginger and slice into a few slices, set aside.
Trim any excess fat and remove any gizzards or parts which are in the cavity. Pat the chicken dry, inside and out. Rub all over and inside with the spice mix. Place the scallions and ginger inside the cavity. Rub all over with the 1 tablespoon of olive oil.
Heat your grill. I cooked mine with my rotisserie attachment, but this is a great use for the "beer" can chicken approach. Alternatively, you can roast in your oven at a medium high temperature (400F). Cook until the internal temperature of the chicken is 165F.