September 17, 2010
Spicing up the Weekend: Grilling with Five Spice Chicken
Hooray, it's the weekend! What better way to celebrate the start of two days of freedom than with bringing out the grill?
These five-spice chicken legs are unbelievably juicy and tender, and are packed with incredible flavor. Once you make this recipe you'll be hooked. If you're not quite ready to fire up the grill, this recipe loses nothing from being baked in the oven or broiler. If you have a whole-chicken, go wild and roast the entire thing after it's been covered in this marinade. Believe me -- it will get eaten.
The use of five-spice powder and the generous amounts of garlic is the key to wonderful bites of chicken that hit on all the senses. Five-spice is a Chinese style combination that, according to our friend Wikipedia, is said to boast five different flavors: "sweet, sour, bitter, pungent, and salty." I just like to call it delicious.
Five-Spice Grilled Chicken: adapted from Epicurious.com . Serves 4
6 garlic cloves, pressed
1 T. coarse kosher salt
2 T. extra-virgin olive oil
1 T. Chinese five-spice powder
3 1/2 pounds of chicken (drumsticks, bone-in breast, thighs, or whole)
Combine the garlic, salt, olive oil, and Five Spice powder in a large bowl. Add the chicken pieces and turn to coat well, then refrigerate for 1 hour to a day. Then, either grill the chicken on the grill until crispy on the outside and juicy on the inside, or bake in a glass baking dish for about 50 minutes in a 425 degree oven.
Serve with snow peas or broccoli and rice.