Peking-Style Roast Chicken

Peking-Style Roast Chicken

Crispy skin, glossy finish, and deep Korean BBQ flavor.

Start to Finish: ~2 hours (plus marinating time)

Serves: 4-6

Ingredients

  • 1 whole chicken

    For the cavity:

    • 1/2 tsp Original RubRub
    • 1/2 tsp Five-Spice powder

      For the marinade:

      • 1/4 cup Original RubRub
      • 1/4 cup neutral oil
      • 1 tsp ground ginger
      • 1 tsp Five-Spice powder

        For glazing:

        • RubRub Original Sauce, as needed

          Directions

          1. Lightly dust the cavity with Original RubRub and Five-Spice.
          2. In a bowl, mix Original RubRub, neutral oil, ginger, and Five-Spice. Coat the chicken thoroughly, getting under the skin where possible. Marinate for at least 2 hours, preferably overnight.
          3. Remove the chicken from the fridge 30 minutes before cooking. Preheat oven to 350°F.
          4. Place the chicken on a rack set over a roasting tray. Roast for 1 hour, brushing with pan drippings (or a little neutral oil) every 20-30 minutes.
          5. After 1 hour, brush the chicken with Original Sauce every 10-15 minutes until deeply golden and glossy.
          6. Remove when the internal temperature reaches 165°F (about 1 1/2-2 hours total). Let rest for 10-15 minutes before carving.
          7. Serve with fried rice.