Grilled Five-Spice Chicken
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 3 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons minced garlic
- 2 tablespoons sugar
- 2 teaspoons ground turmeric
- 1 teaspoon chinese five-spice powder
- 3 tablespoons minced ginger
- Carbohydrate 11 g(4%)
- Cholesterol 145 mg(48%)
- Fat 40 g(62%)
- Fiber 1 g(4%)
- Protein 37 g(75%)
- Saturated Fat 9 g(45%)
- Sodium 747 mg(31%)
- Calories 559
Preparation 1. Cut the chicken into 6 pieces and make 1 or 2 slashes in each piece for faster cooking. Trim and discard any excess fat. Pat the chicken dry. 2. In a bowl, combine the oil, soy sauce, ginger, garlic, sugar, turmeric, five-spice powder and salt. Stir well to blend. Add the chicken pieces and turn several times to coat them evenly. Marinate in the refrigerator for at least 4 hours. 3. Start a charcoal grill or preheat a gas grill to moderate heat. (You can also use a broiler.) Thirty minutes before cooking, add the freshly toasted star anise powder to the marinated chicken, turning so the meat is coated evenly. 4. Place the chicken, skin side up, on the grill. Cook 10 minutes, then turn over and grill until the chicken is cooked and the juices run clear, another 10 minutes, depending on the thickness. While grilling, move the chicken pieces around so that they cook evenly. Transfer the chicken to a serving platter and serve with the dipping sauce. Reprinted with permission from Pleasures of the Vietnamese Table by Mai Pham. © 2001 HarperCollins Publishers, Inc.
Preparation 1. Cut the chicken into 6 pieces and make 1 or 2 slashes in each piece for faster cooking. Trim and discard any excess fat. Pat the chicken dry. 2. In a bowl, combine the oil, soy sauce, ginger, garlic, sugar, turmeric, five-spice powder and salt. Stir well to blend. Add the chicken pieces and turn several times to coat them evenly. Marinate in the refrigerator for at least 4 hours. 3. Start a charcoal grill or preheat a gas grill to moderate heat. (You can also use a broiler.) Thirty minutes before cooking, add the freshly toasted star anise powder to the marinated chicken, turning so the meat is coated evenly. 4. Place the chicken, skin side up, on the grill. Cook 10 minutes, then turn over and grill until the chicken is cooked and the juices run clear, another 10 minutes, depending on the thickness. While grilling, move the chicken pieces around so that they cook evenly. Transfer the chicken to a serving platter and serve with the dipping sauce. Reprinted with permission from Pleasures of the Vietnamese Table by Mai Pham. © 2001 HarperCollins Publishers, Inc.
