Grilled Five Spice Chicken
This delicious, caramelized chicken is enhanced with an exotic marinade featuring Chinese 5-spice powder.
Each piece of chicken has a skin side and is scored 2 to 3 times, each time about 1/8 inch deep.
Juice from half a lime is combined with a whisk.
10 ml of fish sauce garlic a teaspoon of rice vinegar Powdered Chinese five-spice hot chile paste, two teaspoons Soy sauce and ginger in a bowl.
Pour into a plastic bag that can be closed.
Chicken should be added, then evenly marinated.
Seal the bag after squeezing out extra air.
Refrigerate the marinade for six hours.
Set an outdoor grill to medium-high heat and give the grates a quick oiling.
Chicken halves should be taken out of the bag and placed on a plate or baking sheet covered with paper towels.
With more paper towels, dry the chicken pieces.
In a small bowl, keep the marinade mixture aside.