Grilled Asian Five-Spice Chicken



6 servings (serving size includes 2 1/2 tablespoons sauce)

Recipe from

Oxmoor House


1 (3 1/2-pound) chicken
1 1/2 tablespoons brown sugar
3 tablespoons low-sodium soy sauce
3 tablespoons seasoned rice vinegar
1 teaspoon five-spice powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper
4 garlic cloves, peeled
3 shallots, halved
1 (1-inch) piece fresh ginger, halved
Cooking spray
Lime Dipping Sauce (optional)


Remove and discard giblets and neck from chicken. Rinse chicken with cold water, and pat dry. Re-move skin, and trim excess fat; split chicken in half lengthwise. Place in a large heavy-duty, zip-top plastic bag, and set aside.

Combine brown sugar and next 8 ingredients in a food processor; process until smooth. Pour mixture over chicken; seal bag, and marinate in refrigerator at least 12 hours, turning bag occasionally.

Remove chicken from marinade, reserving marinade. Place marinade in a saucepan. Bring to a boil, and remove from heat. Coat grill rack with cooking spray; place chicken halves on rack over medium-hot coals (350° to 400°). Grill 20 minutes on each side or until done, basting frequently with reserved marinade. Serve with Lime Dipping Sauce, if desired.

NOTE: Sharp kitchen scissors are the safest and easiest tool for cutting the chicken in half. Substitute 3 1/2 pounds of chicken pieces for the whole chicken, if desired.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2001
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