In fact, I made this gluten free Chilli and Five Spice Roasted Chicken recipe with aromatic Chinese five spice powder. A combination of five spice used mainly in Chinese cuisine as well as other Asian cooking. Although there are many variations, a typical blend is star anise, cloves, cinnamons, fennel seeds and Sichuan peppercorns. Developed in prehistoric China, five spice powder incorporates five tastes including sweet, bitter, spicy, sour, and salty.
You can use five spice powder as a marinade or spice rub for roasted meats or poultry. As well as in stir-fries and in meat stews. My favourite way of using Chinese five spice powder is to marinade the whole chicken. Many people know the medicinal properties of Chinese Five Spice. And they belief that five spice powder support healthy digestive system, promote blood circulation, and have antioxidant and anti-inflammatory properties.
Gluten Free Five Spice Roasted Chicken
For my gluten free Chilli and Five Spice Roasted Chicken recipe. I have used Chinese five spice powder as a spice rub plus crushed dried chilli flakes for my chicken quarters. Giving this aromatic, tender and juicy five spice roasted chicken a delicious blend of flavours and a hint of heat. This five spice roasted chicken is not only gluten free. But also dairy free, egg free, nut free, corn free and low carb.
In addition, I have added an Asian Cucumber Salad. I made it with cucumber, carrot and red tomato pickled in gluten free rice wine vinegar and stevia. This light and refreshing salad pairs really well with this gluten free chilli and five spice roasted chicken.
You may also like my other gluten free chicken recipes:
- Air Fryer Chinese Roast Chicken;
- Fried Five Spice Chicken with Special Chilli Sauce;
- Grilled Curry Chicken Thighs;
- Chinese Soy Sauce Chicken; and
- Hainanese Chicken Rice.
Chilli and Five Spice Roasted Chicken with Asian Cucumber Salad
Ingredients
- 1.6 kg whole chicken
- steamed basmati rice to serve
For The Marinade:
- 8 tablespoons extra virgin olive oil
- 2 tablespoons gluten free light soy sauce
- 2 teaspoons crushed dry chillies flakes
- 2 teaspoons Chinese five spice powder
- ½ teaspoons ground white pepper
For The Salad:
- 1 large oriental cucumber or 3 small Lebanese cucumber, peeled and cut into 0.5 inch cubes
- 1 large large carrot peeled and cut into 0.5 inch cubes
- 1 large red tomato cut into 0.5 inch cubes
- 1 large fresh red chilli finely diced
- 6 tablespoons gluten free rice wine vinegar
- 1 teaspoon stevia
Instructions
- Cut the whole chicken up into quarters, leaving the wings and drumsticks joined to the breasts and thighs. Trim the chicken quarters.
Preparing the salad:
- Just mix the ingredients prepared earlier for the salad by combining the cucumber, carrot, red tomato and chilli, gluten free rice wine vinegar and stevia in a medium bowl. Cover the bowl with cling wrap and set aside in the fridge for at least 30 minutes or until ready to serve.
Cooking the chicken:
- Make two diagonal cuts about 1 cm deep across the chicken breasts and thighs. Then, marinade the chicken quarters in a large bowl by combining the extra virgin olive oil, crushed dry chillies flakes and Chinese five spice powder. Cover with cling wrap and set aside in the fridge for 30 minutes.
- Pre-heat fan force oven to 180C or 350F. Place chicken quarters in a non-stick large baking tray lined with baking paper. Bake the chicken bone side up for 20 minutes and then turn the chicken quarters around with the meat side up and bake for another 20 minutes or until chicken is well browned and cooked through. Reserve the chilli oil sauce in the baking tray and serve as a dressing for the chicken.
- Serve the chicken with the reserved sauce in step 4, the Asian cucumber salad and steamed basmati rice.
Notes
