Chinese Five Spice Grilled Chicken Recipes

CHINESE FIVE-SPICE GRILLED CHICKEN

Steps:

• In large bowl, stir sherry, sesame oil, five-spice powder, and ground red pepper.
• Add chicken to spice mixture and toss until evenly coated. Cover bowl and let stand 15 minutes at room temperature, turning chicken occasionally.
• Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
• Place chicken on hot grill rack. Cover grill and cook chicken 20 to 25 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife, turning pieces over once and removing pieces to platter as they are done.
• In small bowl, mix hoisin sauce and soy sauce. Brush hoisin-sauce mixture all over chicken and return to grill. Cook 4 to 5 minutes longer or until glazed, turning once. Place chicken on same platter; sprinkle with sesame seeds.

CHINESE FIVE-SPICE CHICKEN

Steps:

• Place the chicken pieces in a large dish or plastic bag.
• Mix the remaining ingredients and pour over the chicken.
• Marinate refrigerated overnight or for 1 to 2 hours if time is short.
• Transfer the chicken to a baking dish and brush with the marinade.
• Cook uncovered in a preheated 350F (180C) oven, brushing once or twice with the marinade, until the chicken is done, about one hour.

GRILLED FIVE SPICE CHICKEN

Steps:

• Combine coriander, five spice, garlic powder, cumin powder, chili pepper, and ground Sichuan peppercorns in a small bowl. Mix well.
• Dry chicken thoroughly with a paper towel. Remove chicken wing tips and and spine by cutting along either side of it with a pair of poultry shears. Save the cut bones in a gallon bag and freeze them for making chicken stock later. Place chicken on a flat surface, skin side up. Press the breastbone with your palm to flatten the chicken. You should hear a crisp crack.
• Grind sea salt generously on both sides of the chicken. Sprinkle about two thirds of the dry rub onto the skin side, and the rest onto the other side. Make sure to rub seasoning onto the surfaces next to the thighs and wing joints too.
• Light one chimney full of charcoal (*see footnote 3). When all the charcoal is lit and covered with gray ash, put on heat resistant gloves, pour the charcoal into the grill, and spread it over half of the coal grate, all on one side. If using a gas grill, set half the burners to high heat. Set the cooking grate in place, cover the grill and preheat for 5 minutes. Clean the cooking grate. Brush grate with a thin layer of oil.
• Place chicken on the cooler side of grill with the legs facing the hotter side, skin side up. Cover grill, with top and bottom vents open. Cook until a thermometer inserted into the deepest part of the breast registers 110 F with a pair of tongs lifting the chicken (for an accurate reading), about 30 minutes. Rotate once in between to make the breast side face the hotter side, for even cooking.
• Carefully flip the chicken and place it on the hotter side of the grill, skin side down. Place a foil-lined cast iron pan on top of the chicken to ensure good contact with the grill grates (*see footnote 4). Cover and cook for about 10 minutes, until the thermometer reads 145 to 150 F. If the chicken starts to burn before it's cooked through, move it to the cooler side of grill. Cover and continue cooking until done.
• Transfer chicken onto a plate and let rest for 5 to 10 minutes before serving.

GRILLED FIVE SPICE CHICKEN

Steps:

• Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
• Whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl. Pour into a resealable plastic bag. Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for 6 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Reserve marinade mixture in a small bowl.
• Whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl. Set aside.
• Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with reserved marinade mixture, and move to indirect heat.
• Grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
• Drizzle vinegar lime juice mixture over the chicken and serve.

GRILLED FIVE-SPICE CHICKEN

Steps:

• 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.

CHICKEN THIGHS WITH CHINESE FIVE SPICE POWDER

Steps:

• In a shallow mixing bowl, sift together flour and seasoning salt.
• Roll chicken in flour mixture until well coated, shake off excess.
• In a large frying pan heat oil on high heat.
• Add coated chicken thighs and brown on all sides, about 2 to 3 minutes.
• Meanwhile, in a mixing bowl, whisk together chicken broth, rice vinegar, Chinese five spice powder, garlic, Tamari and water.
• Add mixture to the frying pan and bring to boil.
• Reduce heat to simmer, cover pan and cook chicken for 5 minutes, then turn chicken over and cook for another 5 minutes.
• Turn chicken over again and cook for 5 more minutes.
• Test to see if chicken is done by cutting into the chicken thigh at it's thickest area (there should be no pink showing).
• The sauce will boil down to a thicker consistency while cooking.
• Serve chicken with cooked rice and pour sauce over.