Grilled Five Spice Chicken Recipe

Chinese 5-spice powder has an established track record of greatness when paired with smokey, caramelized meats, This recipe for grilled five spice chicken is a perfect example of how a simple spices mix can elevate dish to the next level.

Grilled Five Spice Chicken Recipe

Nothing says summer like grilled chicken, and this Grilled Lemon Yogurt Chicken Recipe is the perfect way to enjoy the season!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Main Course

Servings 4 servings

Equipment

Ingredients

  

• 8 chicken thighs
• ½ lime, juiced
• 1  tablespoon fish sauce
• 3 cloves garlic, crushed
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon Chinese five-spice powder
• 2 teaspoons hot chile paste
• 2 teaspoons grated fresh ginger
• 1  teaspoon soy sauce
• salt and pepper to taste

Instructions

 

• 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 the grill for medium-high heat, and lightly oil the grate
• Remove the thighs 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 the 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.