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Grilled five spice chicken recipe

Grilled five spice chicken recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken

You can cook this wonderful chicken dish on a barbecue or under the grill. Serve with freshly cooked rice.

9 people made this

IngredientsServes: 4

  • 3 tablespoons soy sauce
  • 3 tablespoons vegetable oil
  • 2 tablespoons sherry
  • 2 shallots, peeled
  • 6 cloves garlic
  • 2 tablespoons finely chopped fresh ginger
  • 2 tablespoons Chinese five-spice powder
  • 1 Scotch Bonnet chilli or other hot chilli to taste
  • 2 tablespoons dark brown soft sugar
  • 1/2 teaspoon ground star anise
  • 1/2 teaspoon salt
  • 900g bone-in chicken pieces

MethodPrep:15min ›Cook:20min ›Extra time:1hr marinating › Ready in:1hr35min

  1. In a liquidiser or food processor, blitz the soy sauce, oil, sherry, shallots, garlic, ginger, Chinese five-spice powder, chilli, dark brown soft sugar, anise and salt until smooth. Place the chicken in a large bowl. Pour the blended mixture over the chicken, cover and marinate at least 1 hour in the refrigerator.
  2. Preheat grill for high heat.
  3. Lightly oil the grill pan. Discard marinade. Place chicken under the grill and cook 10 minutes on each side or until juices run clear.

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Reviews & ratingsAverage global rating:(10)

Reviews in English (8)

by Ed Lin

This was a wonderful, tasty, surprise! I did this on the grill (charcoal) with chicken legs and thighs. Considering it had only marinated roughly 2-3 hours, it was delicious! I used a bit of the marinade to baste during cooking. I'm glad it's early in the grilling season as I will surely get this in a couple more times before the cold weather returns.-09 Apr 2006


Recipe

Step 1: To butterfly the chicken, you need to remove the backbone. You can do this with poultry shears or a chef’s knife. If using poultry shears, turn the chicken, breast side down, on a cutting board and cut from the neck to the tail along both sides of the backbone to release it. If using a chef’s knife, turn the chicken, breast side up, on a cutting board. Insert the chef’s knife into the body cavity and cut along both sides of the backbone to release it. With the breast side up, press on the breastbone with the heel of your hand to flatten the bird. Cut off the wing tips and discard.

Step 2: To make the marinade, put the garlic, shallot, lemongrass, ginger, and sugar in a food processor and pulse until very finely chopped. With the motor running, add the soy sauce through the feed tube and purée until the paste is as fine as possible. Transfer to a bowl and whisk in the fish sauce, five-spice powder, and pepper.

Step 3: Place the flattened chicken in a large baking dish, pour the marinade over it, and turn the bird to coat on both sides. Cover with plastic wrap and refrigerate. Alternatively, you can put the chicken and its marinade in a 1-gallon heavy-duty resealable food storage bag and refrigerate. Marinate for 6-8 hours.

Step 4: Remove the chicken from the refrigerator about 1 hour before you plan to grill. Prepare a moderate charcoal fire for indirect grilling or preheat a gas grill to medium (375°F), leaving one burner unlit for indirect grilling.

Step 5: Remove the chicken from the marinade, reserving the marinade. Brush the skin side of the chicken with some of the marinade. Place the chicken, skin side down, over indirect heat. Cover the grill and cook until the skin is richly browned and crisp, 15-20 minutes. Brush the flesh side of the chicken with the remaining marinade, then turn the chicken, skin side up, cover the grill, and continue grilling over indirect heat until the juices run clear when a thigh is pierced, or an instant-read thermometer inserted in the thickest part of the thigh away from the bone registers 165°F, about 15 minutes longer. Let rest for 10 minutes before carving into serving pieces.

Reprinted with permission from Sur La Table and Janet Fletcher’s Eating Local (2010 Andrews McMeel).

Ingredients

You can use the same marinade on chicken parts, but a whole butterflied chicken is less trouble to maneuver on a grill. Because the marinade contains sugar, the chicken skin will char easily if placed directly over the coals or gas flame, so cook the bird over indirect heat the entire time. The exterior will still develop a honey brown gloss thanks to the soy sauce and five-spice powder.

1 whole chicken, 3-1/2 to 4 lb.

Marinade
6 cloves garlic, thinly sliced
1 large shallot, coarsely chopped
2 tbsp minced lemongrass
1 tbsp peeled and minced fresh ginger
1 tbsp plus 1 tsp light brown sugar
1/4 cup soy sauce
1/4 cup fish sauce
1 tsp five-spice powder
1/2 tsp freshly ground black pepper

Directions

Step 1: To butterfly the chicken, you need to remove the backbone. You can do this with poultry shears or a chef’s knife. If using poultry shears, turn the chicken, breast side down, on a cutting board and cut from the neck to the tail along both sides of the backbone to release it. If using a chef’s knife, turn the chicken, breast side up, on a cutting board. Insert the chef’s knife into the body cavity and cut along both sides of the backbone to release it. With the breast side up, press on the breastbone with the heel of your hand to flatten the bird. Cut off the wing tips and discard.

Step 2: To make the marinade, put the garlic, shallot, lemongrass, ginger, and sugar in a food processor and pulse until very finely chopped. With the motor running, add the soy sauce through the feed tube and purée until the paste is as fine as possible. Transfer to a bowl and whisk in the fish sauce, five-spice powder, and pepper.

Step 3: Place the flattened chicken in a large baking dish, pour the marinade over it, and turn the bird to coat on both sides. Cover with plastic wrap and refrigerate. Alternatively, you can put the chicken and its marinade in a 1-gallon heavy-duty resealable food storage bag and refrigerate. Marinate for 6-8 hours.

Step 4: Remove the chicken from the refrigerator about 1 hour before you plan to grill. Prepare a moderate charcoal fire for indirect grilling or preheat a gas grill to medium (375°F), leaving one burner unlit for indirect grilling.

Step 5: Remove the chicken from the marinade, reserving the marinade. Brush the skin side of the chicken with some of the marinade. Place the chicken, skin side down, over indirect heat. Cover the grill and cook until the skin is richly browned and crisp, 15-20 minutes. Brush the flesh side of the chicken with the remaining marinade, then turn the chicken, skin side up, cover the grill, and continue grilling over indirect heat until the juices run clear when a thigh is pierced, or an instant-read thermometer inserted in the thickest part of the thigh away from the bone registers 165°F, about 15 minutes longer. Let rest for 10 minutes before carving into serving pieces.

Reprinted with permission from Sur La Table and Janet Fletcher's Eating Local (2010 Andrews McMeel).


Recipe Summary

  • ¼ cup soy sauce
  • 2 tablespoons olive oil
  • 1 tablespoon dry sherry
  • 1 tablespoon orange juice
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger root
  • 2 teaspoons Chinese five-spice powder
  • 1 ½ pounds skinless, boneless chicken breast, thinly sliced

Whisk soy sauce, olive oil, sherry, orange juice, garlic, ginger, and Chinese five-spice powder together in a bowl pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.

Preheat grill for medium heat and lightly oil the grate.

Remove chicken slices from the marinade shake to remove excess moisture. Discard remaining marinade.

Grill chicken until no longer pink in the center and the juices run clear, about 3 minutes per side.


Nutrition (per serving)

  • Calories
  • 175,
  • Protein
  • 32 g,
  • Carbohydrates
  • 6 g,
  • Fat
  • 2 g,
  • Fibre
  • 1 g,
  • Sodium
  • 361 mg.

Pair it with: A fruity Italian red
A punchy and juicy example of pinot noir, it’s heady with notes of berries and vanilla, and works well alongside Asian-flavoured chicken and spicy green beans.
Our Pick: Concilio Pinot Noir Vigneti delle Dolomiti IGT, ITaly, $12.


Vietnamese Style Grilled Five Spice Chicken

  • Cuisine: Chinese
  • Course: Side Dish
  • Skill Level: Advanced
  • Add to favorites

  • Yield : 5 Grills
  • Servings : 5
  • Prep Time : 30m
  • Cook Time : 40m
  • Ready In : 1:40 h

Ingredients

  • 6 cloves of garlic, sliced
  • 1 large shallot, coarsely chopped
  • 1 tablespoon, peeled and minced fresh ginger
  • 4 teaspoons sugar
  • 1/4 cup soy sauce
  • 1/4 cup fish sauce
  • 1/2 teaspoon five-spice powder
  • Freshly ground black pepper
  • 1 chicken (about 3 lbs) cut into eight servings

Method

Step 1

In a mortar and pestle or small food processor combine the ginger, shallot, garlic and sugar and smash to form a paste.

Step 2

Create a marinade by transferring the paste to a small bowl and whisking in the soy sauce, fish sauce, five-spice powder and a healthy dose of pepper.

Step 3

Rinse the chicken pieces in cold water and pat dry. Place the chicken in a large, resealable zip-top bag and pour in the marinade. Toss the chicken inside the bag to cover evenly with the marinade and refrigerate for 12 hours or as long as overnight.

Step 4

Prepare a charcoal or gas grill for direct grilling over medium heat. Remove the chickens from the bag and reserve the marinade in a small bowl.

Step 5

Place the chicken pieces skin side down on the grill directly over the heat until the first side is nicely browned, about 11-12 minutes. Baste once or twice with the reserved marinade during the first stage of grilling. Turn, baste again and grill until the chicken reaches the internal temperature of 165°, about11-12 minutes longer. Do not baste chicken during the final 10 minutes.

Step 6

Remove the chicken from the grill and let rest for at least 5 minutes before serving.


Five-Spice Grilled Chicken

Tired of the same old grilled chicken? Change it up with the exotic taste of the Orient! The chicken is first given a nice long soak in an Asian-style marinade made with soy sauce, orange juice, five-spice powder and garlic, and then grilled to perfection while being brushed occasionally with pure honey.

Five-spice powder is a mixture of spices often used in Chinese cooking. Although combinations may vary, the fragrant powder usually includes cinnamon, aniseed, fennel, black or Szechwan pepper, and cloves.

Recipe Ingredients:

1/4 cup soy sauce
2 tablespoons orange juice
1 teaspoon five-spice powder
1 clove garlic, minced
1 (2 1/2 to 3-pound) broiler-fryer chicken, quartered
2 tablespoons honey
Hot cooked pasta (optional)
Carrot strips (optional)
Cucumber slices, halved (optional)

Cooking Directions:

  1. For marinade, combine soy sauce, orange juice, five-spice powder, and garlic. Place chicken in a plastic bag set into a shallow dish. Add marinade seal bag. Turn chicken to coat well. Chill for 6 to 24 hours, turning chicken occasionally. Remove chicken from bag. Discard marinade.
  2. Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place chicken, bone side down, on grill over drip pan. Cover and grill for 50 to 60 minutes or until chicken is tender and no longer pink, brushing occasionally with honey the last 5 minutes of grilling. Serve chicken over pasta tossed with carrot strips, if desired. Garnish with cucumber slices, if desired.

Nutritional Information Per Serving (1/4 of recipe): calories: 294, total fat: 15g, saturated fat: 4g, cholesterol: 99mg, sodium: 607mg, carbohydrate: 6g, fiber: 0g, protein: 31g, vitamin A: 5%, vitamin C: 3%, calcium: 2%, iron: 12%.


Food People Want

It may not be in my best interest to admit this, but here goes nothing: grilling chicken scares me. It’s just too easy to get wrong. Black, cremated skin on the outside with an interior so pink that just looking at it might give you salmonella. Or worse, well-cooked flesh with skin so flabby that it can be removed in a single piece. I think this is why I am especially in awe of Vietnamese chefs. I’m not exactly sure how they do it, but somehow they’re able to keep their grilled chicken juicy and moist inside, but with a crisp exterior reminiscent of deep-fried chicken skin. While I’ve yet to master this elusive technique, with this fairly simple preparation the delicious results were worth the potential for failure.

A great alternative to the standard barbecue chicken , this recipe relies on the exotic flavor of Chinese five-spice powder. Usually a mix of star anise, fennel, cinnamon, cloves and Szechwan peppercorns, the blend lends a sweet and subtly spicy flavor to the dish along with an especially heady aroma. While its great fresh off the grill, this stuff is just as addictive cold from the fridge or at room temperature for a picnic.

VIETNAMESE-STYLE GRILLED FIVE-SPICE CHICKEN

If you’ve ever tried to grill chicken before, you know that it can be tricky due to the fact that chicken fat tends to burn easily. Couple this with a marinade that contains sugar and you have the perfect formula for chicken that is burnt on the outside and raw in the middle. Watch your chicken carefully while grilling and move the pieces to a cool part of the grill if flare-ups occur. If your chicken browns too quickly, don’t be afraid to finish cooking it in a medium oven until the juices run clear when poked with a knife.


Grilled five spice chicken recipe - Recipes

More than a decade ago, I remember taking my parents to dinner at the Slanted Door for the first time.

Housed in its original location then on Valencia Street in the heart of the Mission District in San Francisco, I remember my Mom getting out of the car and looking around the neighborhood with trepidation. Walking quickly through the somewhat sketchy neighborhood, she clutched my Dad’s arm tightly and murmured, “Where are we going. ”

But once ensconced inside the lively restaurant, my parents much enjoyed what was their first real taste of Vietnamese food — from crispy imperial rolls to shaking beef to claypot chicken in caramel sauce.

Indeed, since opening that first restaurant in 1995, Chef-Owner Charles Phan has helped introduce the cuisine of his homeland to countless diners like my parents, luring them out of their comfort zone by virtue of the addicting profusion of fresh herbs and pungent fish sauce that are its hallmarks.

For years, folks have nagged Phan to write a cookbook. But with six restaurants/cafes now, he hardly had the time.

Fortunately for all of us, he finally managed to do it, releasing his first cookbook last month, “Vietnamese Home Cooking” (Ten Speed Press), of which I received a review copy.

The book is filled with beautiful photographs of Phan’s most recent trips to Vietnam. The recipes highlight the fundamental techniques used in Vietnamese cooking: frying, steaming, braising, grilling and stir-frying.

“Grilled Five-Spice Chicken with Tamarind Sauce” is easy enough to prepare. Chicken thighs or breasts marinate in a pungent bath of fish sauce, light soy sauce, loads of shallots, copious amounts of garlic, chiles, fermented red bean curd and five-spice powder.

The directions say to marinate at least 2 hours or up to overnight, but I would recommend not letting it go much beyond 6 hours. I marinated chicken thighs overnight and they ended quite aggressively salty, though tasty.

After removing from the marinade, grill the chicken pieces until cooked through and nicely charred. Serve with a tamarind sauce seasoned with sugar and fish sauce.

The chicken is tender, very juicy and quite savory from all the seasonings. The tamarind sauce is sweet, puckery and molasses-like. This is a dish that cries out for steamed rice alongside or lest the chicken be a little overpowering eaten just on its own.

Grilled Five-Spice Chicken with Tamarind Sauce

(Serves 6 as a main course)

2 to 3 Thai chiles, stemmed and minced

1 1/2 cubes fermented red bean curd, mashed (about 1 tablespoon)

1 teaspoon five-spice powder

6 (5-ounce) skin-on, boneless chicken breasts or chicken thighs

6 ounces seedless tamarind pulp

In a large bowl, whisk together fish sauce, soy sauce, garlic, shallots, chiles, bean curd, and five-spice powder. Add chicken to the marinade and turn to coat evenly. Cover and let marinate at room temperature for up to 2 hours or in the refrigerator for up to 6 hours. If refrigerated, bring to room temperature before grilling.

To make the sauce, in a small saucepan, combine tamarind pulp and 1 1/2 cups water and bring to a boil over high heat. Decrease heat so the mixture is at a gentle simmer, and simmer for about 20 minutes, until tamarind pulp has softened completely and can easily be pressed against the side of the pan with the back of a spoon.

Remove from heat and strain through a fine-mesh sieve placed over a bowl, pressing on the solids with a rubber spatula to force through as much pulp as possible. The liquid should have the consistency of ketchup. Discard the contents of the sieve. While the liquid is still warm, add sugar and fish sauce and stir until sugar has dissolved. Set aside.

Prepare a medium fire in a charcoal grill (you should be able to hold your hand 1 inch above the grate for only 4 to 5 seconds). When the coals are ready, push two-thirds of the coals to one-half of the grill, creating a hot zone spread the remaining one-third on the opposite side of the grill to create a cooler zone.

Arrange the chicken pieces, skin side down, on the grate over the hottest part of the grill and cook them without moving them for 6 minutes, or until well browned on the first side. Using tongs or a spatula, flip the chicken and move to the cooler side of the grill cook for about 4 minutes more, or until browned on the second side and no longer pink at the center when tested with a knife. Note: If using chicken thighs, especially bone-in ones, cooking time will be longer.

Transfer chicken to a platter and serve immediately. Accompany with the tamarind sauce, inviting diners to spoon it over their own servings.

Adapted from “Vietnamese Home Cooking” by Charles Phan


  • 1 1/2 pounds boneless chicken thighs (skin on or off)
  • For Marinade:
  • 1/2 cup red wine vinegar
  • 2 tablespoons dark soy sauce
  • 2 tablespoons light soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons grated fresh ginger root
  • 2 teaspoons minced garlic
  • 2 scallions (finely chopped)
  • 2 teaspoons brown sugar
  • 1 teaspoon crushed red pepper (or to taste)
  • Garnish: sesame seeds, Bird's eye red chili (thinly sliced)

Pat the chicken thighs dry with paper towels.

In a medium bowl, whisk together the red wine vinegar, soy ​​sauces, and Asian sesame oil.

Whisk in the ginger, garlic, scallions, brown sugar, and crushed red pepper.

Remove 1/4 cup of the marinade and reserve to use as a basting sauce.

Place the chicken thighs in a large resealable plastic bag and place it in a bowl. (If needed, use 2 small resealable bags and divide the chicken and marinade between them).

Add the marinade, reseal the bag and marinate the chicken in the refrigerator for 4 hours, turning occasionally.

Preheat the grill. Remove the chicken thighs from the bag, discarding the excess marinade.

Lay the chicken flat on the cooking surface. Turning every few minutes and basting with the reserved marinade, grill for 10 to 15 minutes or until the thighs are cooked through and the juices run clear.

Garnish chicken with sesame seeds and sliced red chili pepper, if desired.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

How to Broil the Chicken Thighs

Place the thighs on a rack sprayed with non-stick cooking spray. Add 1/4 cup of water on the tray underneath to prevent the fat from catching on fire. Broil the chicken on high heat, 9 inches from the cooking source, for about 15 minutes, turning every 5 minutes and basting with the marinade, until cooked through. Serve hot.


Recipe Summary

  • ¼ cup soy sauce
  • 2 tablespoons orange juice
  • 1 teaspoon five-spice powder
  • 1 clove garlic, minced
  • 1 2.5-3 pound broiler-fryer chicken, quartered
  • 2 tablespoons honey
  • Hot cooked pasta (optional)
  • Carrot strips (optional)
  • Cucumber slices, halved (optional)

For marinade, combine soy sauce, orange juice, five-spice powder, and garlic. Place chicken in a plastic bag set into a shallow dish. Add marinade seal bag. Turn chicken to coat well. Chill for 6 to 24 hours, turning chicken occasionally. Remove chicken from bag. Discard marinade.

Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place chicken, bone side down, on grill over drip pan. Cover and grill for 50 to 60 minutes or until chicken is tender and no longer pink, brushing occasionally with honey the last 5 minutes of grilling. Serve chicken over pasta tossed with carrot strips, if desired. Garnish with cucumber slices, if desired. Makes 4 servings.