Name: Grilled Five-Spice Chicken
Ingredients: 1 whole chicken (about 2 1/2 pounds), preferably free range, rinsed; 3 tablespoons vegetable oil; 2 tablespoons soy sauce; 3 tablespoons minced ginger; 2 tablespoons minced garlic; 2 tablespoons sugar; 2 teaspoons ground turmeric; 1 teaspoon Chinese five-spice powder; 1/2 tablespoon sea salt; 4 whole star anise, lightly toasted in a dry pan for 3 minutes, pounded or ground into a fine powder; 1/2 cupSoy-Lime Dipping Sauce

Ingredients

1 whole chicken (about 2 1/2 pounds), preferably free range, rinsed
3 tablespoons vegetable oil
2 tablespoons soy sauce
3 tablespoons minced ginger
2 tablespoons minced garlic
2 tablespoons sugar
2 teaspoons ground turmeric
1 teaspoon Chinese five-spice powder
1/2 tablespoon sea salt
4 whole star anise, lightly toasted in a dry pan for 3 minutes, pounded or ground into a fine powder
1/2 cupSoy-Lime Dipping Sauce

Steps

1. Divide the chicken into 6 pieces. Make 1 or 2 slashes in each piece so it cooks faster, then trim and discard any excess fat and pat the chicken dry.
2. Stir the oil, soy sauce, ginger, garlic, sugar, turmeric, five-spice powder and salt together in a bowl until well blended. Add the chicken and turn the pieces several times so they are evenly coated. Refrigerate to marinate for at least 4 hours.
3. Light a charcoal grill or preheat a gas grill to moderate heat. A broiler is another option. Thirty minutes before cooking, add the freshly toasted star anise powder to the marinated chicken and turn the pieces to coat the meat evenly.
4. Set the chicken on the grill with the skin facing up. Grill for 10 minutes, then turn the pieces over. Continue grilling until the chicken is cooked and the juices run clear, another 10 minutes depending on thickness. Move the pieces around during grilling so they cook evenly. Put the chicken on a serving platter and serve with the dipping sauce.