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Poultry-Butterflied Asian Chicken Recipe

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This recipe for Poultry-Butterflied Asian Chicken, by , is from The Ising Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherry Ising
Added: Monday, November 2, 2009


* 1 whole roasting chicken
* 1/4 cup Chinese five-spice
* 1 tablespoon ground ginger
* 1 cup hoisin sauce
* 1/4 cup rice vinegar
* 1 teaspoon pre-minced ginger
* 2 tablespoons brown sugar
* 1 tablespoon toasted sesame seeds

Remove neck, giblets and cut away excess fat from 1 whole roasting chicken.
Take a pair of kitchen sheers and cut along both sides of backbone to remove it (inbetween wings). Open up, flatted, turn over skin up.
Turn chicken skin-side up and press down between the breasts to break the keel bone. This will allow the chicken to lay very flat on grill and cook quickly.

In a small bowl, combine the Chinese five-spice and ground ginger. Sprinkle liberally over all sides of chicken. Set aside.

In a small pot over medium-high heat, combine the hoisin sauce, rice vinegar, pre-minced ginger (from a jar) and the brown sugar. Bring to a boil for 3 minutes before using.

Set up outdoor or indoor grill on medium heat. Oil grate when ready to start cooking.

Place chicken on preheated grill. Flip after 15 minutes and glaze top. Turn and brush every 15 minutes until internal temperature of the thigh is 180 degrees F, about 45 minutes total. Transfer to cutting board and let it rest 5 minutes before cutting.

Sprinkle the chicken with sesame seeds and serve.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
48 min
Personal Notes:
Personal Notes:
Semi Homemade w/Sandra Lee
International Show:
1. Creamy Green Chile Soup
2. Butterflied Asian Chicken
3. Coconut Rice
4. Baklava Roll-Ups
5. Thai Iced Tea




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