- 1.6 kg whole fresh chicken
- ¼ cup fresh-squeezed mandarin orange juice
- 2 tbsp fish sauce
- 1 tbsp lime juice
- ½ tsp five-spice power
- ¼ cup hoisin sauce
Place
chicken, breast-side up, on a chopping board.
Insert a large, sharp knife into
cavity of chicken.
Firmly cut through either side of backbone.
Discard
backbone.
Spread chicken out.
Using palm of your hand, firmly press down
breast bone to flatten.
Lay flattened chicken in a shallow dish, breast-side
up.
Conbine orange juice, fish sauce, lime juice and five-spice powder.Pour over chicken.
Cover
with plastic wrap.
Refrigerate for 3-6 hours, to marinate.
Preheat
barbecue to medium.
Place chicken, skin-side down, directly on grill.
Close barbecue lid. Cook chicken for 15 minutes till skin is crisp.
Turn chicken and cook,
covered, 15 minutes more.
Brush
chicken skin with hoisin sauce.
Cook, covered, a further 5-10 minutes until done, skin will be dark and sticky.
Transfer to a plate.
Cover with foil and
rest for 10 minutes.
Cut chicken into pieces to serve.
