Grilled Asian Five-Spice Chicken

Grilled Asian Five-Spice Chicken

Oxmoor House JANUARY 2001

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


  • 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)
  • Lime Dipping Sauce


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.


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Grilled Asian Five-Spice Chicken Recipe