Wednesday, 2 July 2014

Chinese Five Spice Grilled Chicken

It's hot out! Barbecue season and heat waves are upon us, and thank goodness after that miserable winter!

Chinese Five Spice Grilled Chicken


2-4 Bone and skin attached Chicken Breasts


1 Tablespoon Sesame Seed Oil
1 Tablespoon Olive Oil
3-4 Cloves Garlic, minced
1 inch of Ginger Root, Peeled and minced
1/2 Lemon, Juice and Zest
2 Tablespoons Rice Vinegar
2-4 Tablespoons Soy Sauce
2 Tablespoons Honey, or Mirin or sugar, use a little less is using sugar
2-3 Teaspoons Chinese Five Spice Powder
1/4-1 Teaspoon Crushed Red Chilli (To make it spicy to your own taste)


Fresh, Shredded Green Onions

Special Tool:

BBQ or Grill

If you don't have access to a grill you can roast the chicken breasts on a foil lined pan in a 375°F, basting every 15-20 minutes until chicken is cooked through.


At least twenty minutes, or up to one day before cooking prepare the chicken marinade by preparing the garlic, ginger root and lemon and adding to a large glass bowl. Measure the sesame seed and olive oils into the bowl along with the rice vinegar, soy sauce and either the honey or mirin. Add the Chinese five spice and stir well.

Add the chicken to the marinade and turn over and stir several times to coat the chicken. Stir or turn several times while marinating.

When it is time to cook, Heat up the grill to a medium heat, clean grill and allow to heat thoroughly.

Remove chicken from marinade and allow excess marinade to drip off, let chicken rest on a plate for about 10 minutes before grilling. Reserve remaining marinade to baste the chicken with as it grills.

Do not serve the marinade! It will have lots of raw chicken bacteria which can cause serious illness. Also allow at least 7 minutes of extra cooking time after last basting to ensure the chicken is cooked safely.

Grill chicken bone side down for about 10 minutes.

Turn chicken over, reduce heat to medium-low. Baste the chicken breast and cook an additional 7 minutes, or until nice grill marks show on breast side.

Turn chicken over, baste again. Grill for an addition 7-10 minutes.

Continue to flip, baste and grill for about 30-45 minutes, until chicken has cooked through, and the juice from a puncture in the chicken runs clear and a thermometer reads about 160°F. Right before the chicken is finished cooking, baste a final time and allow the basted chicken to cook for an additional 5-7 minutes. For food safety reasons.

Let chicken rest for about 5-10 minutes before serving. 

Serve chicken with fresh cooked Basmati rice, garnished with sesame seeds(Lightly toasted is best) and lime wedges.


Other Places:

Not in the mood for Chinese? Perhaps something Indian?

Naan Bread

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