Vietnamese Style Grilled Five Spice Chicken
2012-03-17- Cocina: Chinese
- Curso: Side Dish
- Nivel de habilidad: Advanced
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- Cantidad: 5 Grills
- Porciones: 5
- Tiempo de Preparación: 30m
- Tiempo Cocción: 40m
- Lista en: 1:40 h
Calificación promedio del usuario
(4.3 / 5)
172 La gente valoró esta receta
Información Nutricional
Esta información es por porción.
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Protein
500mg -
Sodium
10g -
Fibre
500mg -
Fat
25g -
Calories
1250
Ingredientes
- 6 cloves of garlic, sliced
- 1 large shallot, coarsely chopped
- 1 tablespoon, peeled and minced fresh ginger
- 4 teaspoons sugar
- 1/4 cup soy sauce
- 1/4 cup fish sauce
- 1/2 teaspoon five-spice powder
- Freshly ground black pepper
- 1 chicken (about 3 lbs) cut into eight servings
Método
Paso 1
In a mortar and pestle or small food processor combine the ginger, shallot, garlic and sugar and smash to form a paste.
Paso 2
Create a marinade by transferring the paste to a small bowl and whisking in the soy sauce, fish sauce, five-spice powder and a healthy dose of pepper.
Paso 3
Rinse the chicken pieces in cold water and pat dry. Place the chicken in a large, resealable zip-top bag and pour in the marinade. Toss the chicken inside the bag to cover evenly with the marinade and refrigerate for 12 hours or as long as overnight.
Paso 4
Prepare a charcoal or gas grill for direct grilling over medium heat. Remove the chickens from the bag and reserve the marinade in a small bowl.
Paso 5
Place the chicken pieces skin side down on the grill directly over the heat until the first side is nicely browned, about 11-12 minutes. Baste once or twice with the reserved marinade during the first stage of grilling. Turn, baste again and grill until the chicken reaches the internal temperature of 165°, about11-12 minutes longer. Do not baste chicken during the final 10 minutes.
Paso 6
Remove the chicken from the grill and let rest for at least 5 minutes before serving.
