-
1
Preheat the oven to 400 degrees F.
-
2
In a small saucepan set over medium-high heat, add the sesame and peanut oils.
-
3
Once the oils are hot, about 30 seconds, add the onions to the pan and cook, stirring often until the onions are soft and slightly translucent, about 3 to 4 minutes.
-
4
Add the garlic, ginger, cinnamon and star anise to the pan and cook for 30 seconds.
-
5
Deglaze the pan with the lime juice and soy sauce.
-
6
Once the juice has reduced by half, add plum sauce, crushed red pepper flakes, water and mustard.
-
7
Reduce the heat to a gentle simmer and cook the sauce for 5 minutes.
-
8
Remove the sauce from the heat and discard the cinnamon stick and star anise.
-
9
Reserve the sauce until ready to use.
-
10
Combine the kosher salt and Chinese five-spice in a small bowl and stir to mix well.
-
11
Season the chicken with the salt mixture and set aside for 20 minutes.
-
12
Cook the chicken on a medium hot grill for 2 minutes then turn 45 degrees and cook for an additional 2 minutes.
-
13
Turn the chicken over and cook for 2 minutes before rotating it 45 degrees to cook for a final 2 minutes.
-
14
Remove the chicken from the grill and place on a sheet pan that has been lined with aluminum foil.
-
15
Squeeze lime juice over chicken, brush the chicken with the barbecue sauce, and place the sheet pan in the oven.
-
16
Cook the chicken for 5 minutes, remove from the oven and serve while warm.
