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Chinese cooks have used five-spice powder and hoisin to flavor barbecued meat for centuries, and they’re really onto something: it gives this chicken a sweet, spicy, haunting flavor. Unless you’re feeding all white-meat lovers or all dark-meat lovers, grill an assortment of chicken legs, thighs, breasts, and wings.

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2汤匙。深棕色糖
1汤匙。甜匈牙利辣椒粉
1汤匙。minced fresh garlic (about 3 large cloves)
2-1/2茶匙。中国五香粉
1茶匙地面茴香种子
1茶匙dry mustard
犹太盐和新鲜的黑胡椒粉
3磅的骨头鸡肉（腿，大腿，乳房和翅膀）
1/4杯hoisin酱
2汤匙。纯枫糖浆
1汤匙。酱油
1汤匙。蜂蜜
2茶匙。亚洲芝麻油
2茶匙。切碎的新鲜生姜
1/4杯花生或菜籽油

卡路里（KCAL）：440
脂肪卡路里（KCAL）：220
脂肪（G）：24
Saturated Fat (g): 6
多不饱和脂肪（G）：7
Monounsaturated Fat (g): 10
胆固醇（MG）：105
钠（MG）：1050
碳水化合物（G）：20
纤维（G）：1
蛋白质（G）：35

Preparation

In a small bowl, combine the brown sugar, paprika, garlic, 2 tsp. of the five-spice, fennel, mustard, 1 Tbs. salt, and 2 tsp. pepper. Put the chicken pieces in a 9×13-inch baking dish and rub the spice mix all over the chicken. Cover and refrigerate for at least 2 hours and no more than 6 hours.
准备一个木炭或燃气烧烤火indirect cookingover medium heat (325°F to 375°F). In a small bowl, combine the hoisin, maple syrup, soy sauce, honey, sesame oil, ginger, and the remaining 1/2 tsp. five-spice powder.
用花生油轻轻刷鸡肉，然后直接将皮肤向下放置。盖上并煮至3至5分钟的烤架形成。如果鸡肉燃烧，请立即将其移动到间接的热量。翻转鸡肉并标记另一侧，再增加2分钟。将鸡肉移到烤架的凉爽侧，以间接热量完成烹饪。盖上并煮熟，偶尔重新安排碎片以确保烹饪，直到即时阅读的温度计注册165°F（乳房）至170°F（腿部碎片），30至45分钟。
Generously brush the glaze on the chicken and flip glaze side down over to the hotter part of the grill. Cook until the glaze is bubbly and deep red, 30 to 60 seconds. Brush more glaze on the top of the chicken, flip, and cook for 30 to 60 seconds more. Serve immediately.

Prepare a perfect summer meal by serving the grilled chicken with aTomato, Feta, and Chickpea Saladand三重姜冰淇淋三明治for dessert.

提示

Indirect grilling is a must for chicken on the bone so the chicken can cook through before the outside burns. Don’t glaze the chicken until just before it’s done, or the glaze will burn; watch for flare-ups after the glaze goes on.

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评论（10个评论）

user-6986285|2019年9月30日

出色的！肉多汁嫩嫩，从骨骼上掉下来。皮肤烧焦了，有点粘。快速而轻松地聚在一起。我遵循食谱的目的，但前一天的香料摩擦了，然后将鸡肉烤在烤箱中而不是烧烤。betway电子竞技俱乐部它像食谱照片中的鸡一样深深地烧焦。我只使用了鼓槌，并将它们放在衬有箔衬里的烤盘上的油脂架上。将它们在400°烤20分钟，然后用釉轻轻刷它们，再烘烤25分钟，然后用酱汁翻转并刷牙，直到釉消失。最后打开肉鸡约2分钟。如此简单，好！
jackie2830|07/22/2012

OUTSTANDING! My hubby is our charcoal grilling expert and his chicken is the BEST with a salt/pepper crispy skin, but this is a step beyond.....not only flavorful and delicious, but the rub really tenderized the thighs [our choice for grilled chicken] with a falling off the bone quality. This is worthy of a company dinner. We had with Paula Deen's Broccoli Slaw.....perfect foil for the sweet/sticky chicken.
Alexiako|2012年1月4日

一个非常美味的食谱！每个人都非常喜欢这只鸡，因为它的味道很少！我是烹饪鸡肉菜的粉丝http://chicken.gourmetrecipe.com/popular_chicken_dishes_barbecue_chicken呢一探究竟！
Kitchencrew|12/16/2011

这个食谱是守门员！太冷和多雨了，无法烧烤，因此按照指示准备了鸡肉，并在350时将其烤在烤箱中，然后将其在肉鸡下完成。搭配巴斯马木米和混合蔬菜炒。蚂蚁会饿死剩下的东西！