BBQ chicken with hoisin sauce

Ingredients:

• 2 chicken halves (total weight 1.5-1.8 kg)
• 4 tsp vegetable oil, plus a little more for greasing
• 2 tsp light brown sugar (tamp down firmly)
• 1.5 tsp 5 spice mixes
• Coarse salt and freshly ground black pepper
• 3 and 1/4 teaspoons grated ginger
• 1 tsp garlic pressed through a garlic press
• 1/4 cup hoisin sauce
• 2 tbsp rice vinegar (not aged)
• 3.5 tsp honey
• 1 and 1/4 tsp. sesame oil
• 6 small cucumbers (5 cm long), cut lengthwise into 4 pieces.

Preparation:

1. Prepare the grill by creating an indirect heat zone. For a gas grill: Preheat to medium-high, then turn off the burners on one side and turn the others to medium-low heat. For a charcoal grill: When the coals begin to ash, move them to one side.
2. In a bowl, combine 2 teaspoons vegetable oil, brown sugar, 1 teaspoon 5-spice powder, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Rub the chicken with this mixture. Grill, skin-side down, over direct heat until charred, about 5 minutes. Flip and transfer to a cooler part of the grill. Close the lid and cook until an internal temperature of 165°F (75°C) is recorded on a thermometer, 30 to 40 minutes.
3. While the chicken is cooking, heat the remaining 2 teaspoons of vegetable oil in a saucepan over medium heat. Add 3 teaspoons of ginger, garlic, and the remaining 1/2 teaspoon of five-spice powder and cook for 2 minutes. Add the hoisin sauce, 1 tablespoon of vinegar, and 3 teaspoons of honey. Cook for 1 minute. Remove from heat and stir in 1 teaspoon of sesame oil.
4. Toss the cucumbers with the remaining 1 tablespoon rice vinegar, 1/2 teaspoon honey, 1/4 teaspoon sesame oil, and ginger, seasoning with salt to taste. Pour the sauce over the chicken. Serve with the cucumbers.