Whole Grilled Chicken with Asian Spice Rub and Gingery Coleslaw


1 tablespoon Szechuan peppercorns
10 star anise pods
1 teaspoon cloves
1-1/2 tablespoons fennel
2-inch cinnamon stick, grated
1 tablespoon sugar
1 tablespoon vegetable oil
1 3- to 4-pound butterflied free-range chicken
Kosher or sea salt
Gingery Cole Slaw (see accompanying recipe)


In a medium-size nonstick or cast-iron sauté pan over medium-low heat, add peppercorns, star anise, cloves, and fennel. Swirl in the pan and toast gently until fragrances are released, 2 to 3 minutes. Transfer to a plate and let cool. Place in a spice grinder and pulse until well ground. Grate cinnamon into mix, add sugar, and stir well to incorporate.

Heat your grill to medium-high, and oil the grates lightly.

Rub chicken thoroughly with oil. Then rub it thoroughly with spice mixture. Place chicken on the grill, skin side down. Season with salt. Cover the grill with the lid and let cook 15 minutes. Turn chicken and season with salt. Cover the grill again and cook 15 minutes, or until fully cooked through. Serve with Gingery Cole Slaw (recipe below).

Gingery Cole Slaw


1 small head Napa cabbage, thinly sliced
1 red bell pepper, finely julienned
3 carrots, finely julienned (or grated)
1-inch ginger root, minced or finely grated
1 garlic clove, finely minced
1 small jalapeno pepper, minced (optional)
4 scallions, thinly sliced
1/4 cup finely chopped cilantro
1/4 cup (approximately) soy sauce
3/4 cup (approximately) rice-wine vinegar
1 cup roasted peanuts


In a large bowl, combine all ingredients except peanuts. Toss well to coat. Cover and refrigerate 4 hours or overnight. Taste for seasoning; add more soy and vinegar if necessary. Stir in peanuts just before serving.

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