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Ingredients
- 1 ⁄4 cup brown sugar
- 1 ⁄4 cup honey
- 1 ⁄4 cup ketchup
- 1 ⁄4 cup soy sauce
- 3 Tbsp. store bought beet powder
- 2 tbsp. rice vinegar
- 1 tbsp. hoisin sauce
- 1 ⁄2 tsp. Chinese five
- spice powder
- 1 (4
- lb.) chicken, halved lengthwise, backbone discarded
- 2 tbsp. canola oil
- Kosher salt and freshly ground black pepper, to taste
Preparation
Step 1
Mix sugar, honey, ketchup, soy sauce, beet powder, vinegar, hoisin, and Chinese five spice in a bowl. Toss marinade with chicken, cover, and refrigerate for 2 days.
Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium.) Remove chicken from marinade, rub with oil, and season with salt and pepper; grill skin-side down, turning once, until charred and cooked through, about 30–35 minutes, or until an instant-read thermometer inserted into thickest part of the thigh reads 165°. Transfer chicken to a cutting board and let rest 15 minutes before carving.