Asian Spicy Barbecue Chicken

01Method

1. 1

   Heat the oven to 205°C.

2. 2

   Warm the sesame and peanut oils together in a small saucepan over medium-high heat. After about 30 seconds, add the onion and stir frequently until softened and slightly translucent, 3 to 4 minutes. Stir in the garlic, ginger, cinnamon stick, and star anise and cook for 30 seconds. Pour in the lime juice and soy sauce to deglaze the pan. Once the liquid has reduced by half, add the plum sauce, red pepper flakes, water, and dry mustard. Lower the heat to a gentle simmer and let the sauce cook for 5 minutes. Take the pan off the heat, remove and discard the cinnamon stick and star anise, and set the sauce aside.

3. 3

   Mix the kosher salt and five-spice powder together in a small bowl. Rub the mixture all over the chicken and let it rest for 20 minutes.

4. 4

   Place the chicken on a medium-hot grill and cook for 2 minutes, then rotate 45 degrees and grill for another 2 minutes. Flip the chicken and cook for 2 minutes, then rotate 45 degrees once more and grill for a final 2 minutes. Transfer the chicken to a foil-lined sheet pan, squeeze the lime juice over the top, and brush generously with the barbecue sauce. Bake in the oven for 5 minutes, then remove and serve warm.