Five-Spice Grilled Chicken
Serves 6
For best results, marinate the chicken several hours to overnight, but it can also be done more quickly (in about 30 minutes). The marinade makes enough for roughly the same amount of boneless skinless chicken breasts or legs, which take less time to cook but aren't as juicy. Serve with rice and the Daikon & Napa Cabbage Slaw. Use any leftovers in the Sesame Ginger Romaine Salad.
- 2 tablespoons vegetable oil, plus more for the grill
- 2 tablespoons Chinese five-spice powder
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons soy sauce
- -- Salt to taste
- 5 pounds bone-in chicken legs and breasts, halved
Instructions: Whisk together the vegetable oil, five-spice powder, brown sugar, garlic, ginger and soy sauce. Season the chicken pieces well with salt, then toss in the marinade. Marinate for 3-4 hours or overnight.
Preheat a grill to medium-high, about 375°. Oil the grill grate, then add the chicken pieces and cook, covered, until done, 30-35 minutes, flipping occasionally. The marinade burns easily, so keep the chicken away from very direct flame.
Let rest 10-20 minutes, tented with foil, then serve.
The calories and other nutrients absorbed from marinades vary and are difficult to estimate. Variables include the type of food, marinating time and amount of surface area. Therefore, this recipe contains no analysis.
Wine pairing: Relatively delicate seasoning and flavors of the chicken by itself will pair with more wines than when dipped into the tangy sauce. A dry Riesling would work well with the sauce-dipped chicken.
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