Grilled Asian Five-Spice Chicken

Ingredients

• 1 teaspoon five-spice powder 
• 6 servings lime dipping sauce 
• 1.5 tablespoons brown sugar 
• 3.5 pound meat from a rotisserie chicken 
• 1 inch ginger fresh halved
• 4  garlic cloves peeled
• 0.3 teaspoon ground pepper red
• 3 tablespoons soya sauce low-sodium
• 0.5 teaspoon salt 
• 3 tablespoons seasoned rice vinegar 
• 3  shallots halved

Equipment

• food processor
• sauce pan
• grill
• ziploc bags
• kitchen scissors

Directions

1. Remove and discard giblets and neck from chicken. Rinse chicken with cold water, and pat dry. Re-move skin, and trim excess fat; split chicken in half lengthwise.
2. Place in a large heavy-duty, zip-top plastic bag, and set aside.
3. Combine brown sugar and next 8 ingredients in a food processor; process until smooth.
4. Pour mixture over chicken; seal bag, and marinate in refrigerator at least 12 hours, turning bag occasionally.
5. Remove chicken from marinade, reserving marinade.
6. Place marinade in a saucepan. Bring to a boil, and remove from heat. Coat grill rack with cooking spray; place chicken halves on rack over medium-hot coals (350 to 400). Grill 20 minutes on each side or until done, basting frequently with reserved marinade.
7. Serve with Lime Dipping Sauce, if desired.
8. NOTE: Sharp kitchen scissors are the safest and easiest tool for cutting the chicken in half. Substitute 3 1/2 pounds of chicken pieces for the whole chicken, if desired.