View cart background image
Get Timely and Delicious Recipe Updates Shopping Ideas For You

Grilled Five-Spice Chicken

Source: Casual Cuisines of the World - Far East Cafe
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  50 Minutes
Total Time:  2 Hours 50 Minutes
  Serves 4
A popular ready-mixed spice blend, five-spice powder is a combination of star anise, fennel, cassia, Sichuan peppercorns and cloves. In this easy Vietnamese recipe, the aromatic powder flavors barbecued chicken. Accompany with steamed rice.
2 small chickens, about 2 pounds each
For Marinade:
1 piece fresh ginger, about 1 inch long, peeled and grated
4 cloves garlic, chopped
2 shallots, chopped
1 1/2 tablespoons brown sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon five spice powder
2 tablespoons Vietnamese or Thai fish sauce
2 tablespoons soy sauce
1 tablespoon dry sherry

fish sauce and lime dipping sauce
Other necessary recipes:
Fish Sauce and Lime Dipping Sauce Steamed Rice
Grilled Five-Spice Chicken Recipe at
Cut each chicken in half through the breast and backbone. Using your palms, press down on the breasts to flatten the halves slightly.

FOR MARINADE: Combine the ginger, garlic, shallots, brown sugar and salt in a mortar, blender or mini food processor. Mash with a pestle or process to a smooth paste. Transfer to a large shallow bowl. Add the pepper, five-spice powder, fish sauce, soy sauce and sherry and stir to mix well. Add the chicken halves and turn to coat thoroughly with the marinade. Cover and let marinate in the refrigerator for a few hours or as long as overnight.

Prepare the dipping sauce; set aside.

Prepare a fire in a charcoal grill. When the coals are ash white, place the chicken halves, bone side down, on the grill rack about 4 inches above the coals and grill for 20 minutes. Turn the chicken over and continue to grill until thoroughly cooked and golden brown with nice grill marks, about 20 minutes longer.

Serve hot with the dipping sauce.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 489
Fat. Total: 10g
Protein: 76g
Carbohydrates, Total: 19g
Sodium: 2311mg
% Cal. from Fat: 18%
Cholesterol: 245mg
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You



Who doesn't? Get recipes now.