Five-Flavor Grilled Chicken
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Five-Flavor Grilled Chicken
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| Servings |
| 4 |
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Ingredients
- 1pound boneless chicken thighs4 pieces
- cooking oilfor coating the grill
Marinade
- 1teaspoon 5-spice powder
- 1teaspoon gingerminced
- 1teaspoon garlicminced
- 1teaspoon red chiliminced
- 1teaspoon shallotminced
- 1 egg
- 2tablespoons soy sauce
- 1tablespoon Chinese rice wine or dry sherry
- 1/2teaspoon sesame oil
Sauce
- 1teaspoon sugar
- 1/2teaspoon 5-spice powder
- 1/2cup chicken stock
- 1tablespoon dark soy sauce
- 2teaspoons Chinese black vinegar or balsamic vinegar
- 1tablespoon cornstarchdissolved with 2 tablespoons water
Instructions
- Combine all marinade ingredients in a large bowl, add chicken and toss to coat evenly.
- Light a charcoal fire in a barbecue grill. When coals are lit and have turned white on edges, lightly oil top grate with an oil-soaked paper towel. Drain excess marinade from chicken, and place chicken pieces on grate and grill until done, about 5 minutes on each side. If using a grill pan, heat pan on medium-high heat until hot. Oil pan with a brush or oil-soaked paper towel. Place chicken on pan and grill until done, about 4-5 minutes on each side. Remove chicken and place on a serving plate.
- Combine sauce ingredients except for cornstarch solution in a saucepan and bring to a boil. Add cornstarch solution and stir until sauce thickens. Pour sauce over chicken and serve.
Recipe Notes
Note:
Trim the obvious large fat pockets from the chicken thighs and discard. Otherwise, they will cause flare-ups on a charcoal grill.
Recipe from: Blissful Cooking, Publisher: Innoform Media. Photograph by Kenneth Wong.