Tuesday, January 9, 2007


Ingredients :
  • 1.8 kg (4 lb) chicken
  • 1 tablespoon soy sauce
  • 2 garlic cloves, crushed
  • 1 teaspoon finely grated fresh ginger
  • 1 tablespoon honey
  • 1 tablespoon rice wine
  • 1 teaspoon five-spice
  • 1 tablespoon peanut oil

Instructions :

Wash the chicken and pat it throughly dry inside and out with paper towels. Whisk the soy sauce, garlic, ginger, honey, rice wine and five-spice together in a small bowl and brush it all over the chicken, ensuring every bit of skin is well coated. Put the chicken on a wire rack over a baking tray and refrigerate it, uncovered, for at least 8 hours or overnight.

Preheat a kettle or covered barbecue to medium indirect heat and put a drip tray under the rack. Brush the chicken liberally with the peanut oil and put it breast side up in the middle of the barbecue over the drip tray. Cover the barbecue and roast the chicken for 1 hour 10 minutes, or until the juices run clear when you pierce it with a skewer between the thigh and body. Check the chicken every so often, and if it appears to be over browning, cover it loosely with foil. Leave it to rest, covered, for 10 minutes before carving and serving.