2 Tbsp dark brown sugar
1 Tbsp Sweet Hungarian Paprika
1 Tbsp minced fresh garlic (about 3 large cloves)
2-1/2 tsp Chinese Five-spice Powder
1 tsp Ground Fennel Seed
1 tsp Dry Mustard Ground
Kosher salt and freshly Ground Black Pepper
3 lbs bone-in chicken pieces (legs, thighs, breasts, and wings)
1/4 Cup hoisin sauce
2 Tbsp Runamok maple syrup
1 Tbsp soy sauce
1 Tbsp honey
2 tsp Roasted Sesame Oil
2 tsp minced fresh ginger
1/4 Cup peanut or canola oil
In a small bowl, combine the brown sugar, paprika, garlic, 2 tsp of the Chinese Five Spice Blend, the fennel and dry mustard, 1 Tbsp salt, and 2 tsp pepper.
Put the chicken pieces in a 9×13-inch baking dish, and rub the spice mix all over the chicken pieces. Cover and refrigerate for at least 2 hours (and for no more than 6 hours).
Meanwhile, prepare a charcoal or gas grill fire for indirect cooking over medium heat (325°F to 375°F).
In a small bowl, combine the hoisin sauce, maple syrup, soy sauce, honey, sesame oil, ginger, and the remaining 1/2 tsp. of the five-spice powder.
Lightly brush the chicken pieces with the peanut oil and arrange them on the grill, skin side down, over direct heat. Cover and cook the chicken pieces until grill marks form, about 3 to 5 min. If the chicken flares up on the grill, immediately move it to indirect heat.
Flip the chicken over and cook until “marked” on the other side, about 2 min more. Move the chicken to the cooler (indirectly-heated) side of the grill to finish cooking over indirect heat.
Cover and cook, occasionally rearranging the chicken pieces to ensure even cooking, until an instant-read thermometer registers 165°F (breast pieces) to 170°F (leg pieces), 30 to 45 min.
Generously brush the Hoisin-Maple glaze on the chicken, and flip the chicken pieces, glaze-side down, over to the hotter part of the grill. Cook until the glaze is bubbly and deep red, 30 to 60 seconds. Brush more glaze on the top of the chicken, flip, and cook for 30 to 60 seconds more.
Remove cooked glazed chicken to a large platter. Serve immediately.
Tip: Indirect grilling is a must for chicken on the bone so the chicken can cook through before the outside burns. Don’t glaze the chicken until just before it’s done, or the glaze will burn; watch for flare-ups after the glaze goes on.