Grilled Asian Five-Spice Chicken

• 1 (3 1/2-pound) chicken
• 1 1/2 tablespoons brown sugar
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons seasoned rice vinegar
• 1 teaspoon five-spice powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 4 garlic cloves, peeled
• 3 shallots, halved
• 1 (1-inch) piece fresh ginger, halved
• Cooking spray
• Lime Dipping Sauce (optional)

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. Place in a large heavy-duty, zip-top plastic bag, and set aside.
2. Combine brown sugar and next 8 ingredients in a food processor; process until smooth. Pour mixture over chicken; seal bag, and marinate in refrigerator at least 12 hours, turning bag occasionally.
3. Remove chicken from marinade, reserving marinade. 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 (350u0b0 to 400u0b0). Grill 20 minutes on each side or until done, basting frequently with reserved marinade. Serve with Lime Dipping Sauce, if desired.
4. 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.

chicken, brown sugar, soy sauce, rice vinegar, fivespice powder, salt, ground red pepper, garlic, shallots, fresh ginger, cooking spray, dipping sauce

Taken from www.myrecipes.com/recipe/grilled-asian-five-spice-chicken (may not work)