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INGREDIENTS:
5 lb whole chicken, butterflied (backbone removed), skin on
Kosher Salt & Black Pepper
6 cloves of garlic, minced
3 tbsp rice vinegar
1 tbsp onion powder
3 tsp five spice powder
2 tsp cumin
Sesame oil, plus 2 tbsp
METHOD:
In a small bowl combine rice vinegar, onion powder, five spice powder, cumin, and enough sesame oil to make a thick but spreadable paste. Set aside.
Rinse chicken and pat dry. Liberally add kosher salt and black pepper, all over - under and over skin.
Push garlic under skin. This is important. If the garlic is on top of the skin, it will burn and not taste good.
Rub chicken all over - under and over skin with seasoning.
Marinate for 30 minutes or overnight in the fridge, if you have the time (uncovered) so the chicken can dry out.
Preheat oven to 500 degrees F.
Place chicken on a rack set in a baking sheet and brush with 2 tbsp sesame oil.
Roast for 30 minutes.
Then loosely add a layer of foil over the chicken, so it doesn’t over-brown.
Reduce oven temperature to 450 degrees F and roast an additional 30 minutes, or until thermometer registers at 165 degrees F when inserted into the thickest part of the thigh without touching the bone.
Allow chicken to rest uncovered for 20 minutes before slicing.
INGREDIENTS:
5 lb whole chicken, butterflied (backbone removed), skin on
Kosher Salt & Black Pepper
6 cloves of garlic, minced
3 tbsp rice vinegar
1 tbsp onion powder
3 tsp five spice powder
2 tsp cumin
Sesame oil, plus 2 tbsp
METHOD:
In a small bowl combine rice vinegar, onion powder, five spice powder, cumin, and enough sesame oil to make a thick but spreadable paste. Set aside.
Rinse chicken and pat dry. Liberally add kosher salt and black pepper, all over - under and over skin.
Push garlic under skin. This is important. If the garlic is on top of the skin, it will burn and not taste good.
Rub chicken all over - under and over skin with seasoning.
Marinate for 30 minutes or overnight in the fridge, if you have the time (uncovered) so the chicken can dry out.
Preheat oven to 500 degrees F.
Place chicken on a rack set in a baking sheet and brush with 2 tbsp sesame oil.
Roast for 30 minutes.
Then loosely add a layer of foil over the chicken, so it doesn’t over-brown.
Reduce oven temperature to 450 degrees F and roast an additional 30 minutes, or until thermometer registers at 165 degrees F when inserted into the thickest part of the thigh without touching the bone.
Allow chicken to rest uncovered for 20 minutes before slicing.
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