Chinese 5-Spice Glazed Chicken

A chicken dish that is slightly sweet, slighty spicy and packs a lot of flavor!  The key ingredient in this dish is Chinese Five Spice Powder.  Very yummy and powerful spices!  I served this tonight with my Asian Toasted Seasame Veggie Salad w/Quinoa (recipe to come shortly).

Ingredients:

Dry Rub:

• 1 tea salt
• 1 tea black pepper
• 1 tea sugar
• 1 tea onion powder
• 1 tea cayenne (optional)
• 1 1/2 tea chinese 5-spice
• 2 tea garlic powder
• 2 tea ginger powder

Glaze:

• 1 T low sodium soy sauce
• 1 T hoisin 
• 1 T sriracha
• 1 T rice wine vinegar
• 1 T sugar
• 3 T water
• 2 T sweet chili sauce
• 1 tea seasame oil

Chicken:

• You have a ton of options here.  You need around 1/2 chicken total, skin on and bone in.  The pieces you choose are totally up to you.  You can do all breast, all thigh, all leg, all wing.  You can also do any combination of the above (i.e. 2 and 2, 3 and 1, 2-1-1).  The choice is totally up to what you like.  In the pictures, we cut up a whole chicken and kept the breast and wing together (called an airline breast) and kept the thigh and leg together.  

Directions:

• Sprinkle the dry rub under the skin of the chicken and also on the skin.  Let sit and marinade at room temp for ~1 hour (any longer than that and stick it in the refrigerator and take out 20-30 minutes before you grill).
• Mix glaze together separately to dissolve sugar
• Grill chicken over medium until skin gets crispy and chicken is almost cooked through, ~15 mins. (flipping chicken every 5 minutes)
• Brush glaze onto top of chicken and let cook another 3-4 minutes.  Flip the chicken and repeat this process.  Repeat 1 more time for a total of 3 glazes.  Keep an eye on the chicken during the glazing process because the sugars in the glaze can burn.  A little black is ok (see pictures) because you are going to remove the skin.
• Let chicken sit for 5-10 minutes before serving.  
• To serve, remove skin and slice the breast into 1/2"-3/4" slices.  The other pieces are served well bone in, skin off - but you can cut the meat off the bone if you prefer.