Return to Content

Whole Grilled Chicken with Asian Spice Rub and Gingery Coleslaw

Yankee Plus Dec 2015


by in Jul 2010
Whole Grilled Chicken with Asian Spice Rub and Gingery Coleslaw
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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 below)


In a medium-size nonstick or cast-iron saut

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.
Updated Thursday, July 1st, 2010

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111