Butterflied Chicken with Asian Flavors



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6              large  garlic cloves
  4                     scallions -- trimmed to leave 1" of green
  2              large  shallots
  1                     jalapeno -- seeded sliced
  2        tablespoons  packed brown sugar
  1           teaspoon  Chinese 5 spice -- rounded teaspoon
  3        tablespoons  soy sauce
  1           teaspoon  sesame oil
  1                     chicken 3½ - 4 lb -- butterflied
  1           teaspoon  fresh black pepper
  1           teaspoon  kosher salt
     1/4           cup  cilantro -- chopped
  2                     limes -- quartered

Place garlic, scallions and shallots in a processor bowl. Fine chop. Add pepper, 
brown sugar, five-spice, soy and sesame oil and mix until smooth.

Sprinkle salt and pepper on bone side of chicken. Run your fingers/thumb under the 
skin of the chicken breast, thighs and legs to loosen skin. Rub seasoning mixture on 
skin and place some under the skin. Cover and refrigerate over night. 

Bring chickens to room temperature. Oven @ 425°F. Place chickens skin-side down in a 
shallow pan. Roast 30 minutes, Turn season lightly with salt and pepper, baste with 
pan juices and roast 30 minutes more, or until skin is crisp and juices run clear.

Alternatively, heat grill. When hot reduce fire and place chicken skin side up and 
grill/roast for about 1 hour turning every 15 minutes. Be careful of flare-ups when 
skin side down for the first time.

Let chicken rest 5 minutes before serving. Serve garnished with cilantro and limes.