Grilled Five Spice Chicken Thighs Recipe 385 Food

GRILLED FIVE SPICE CHICKEN

Steps:

• Combine coriander, five spice, garlic powder, cumin powder, chili pepper, and ground Sichuan peppercorns in a small bowl. Mix well.
• Dry chicken thoroughly with a paper towel. Remove chicken wing tips and and spine by cutting along either side of it with a pair of poultry shears. Save the cut bones in a gallon bag and freeze them for making chicken stock later. Place chicken on a flat surface, skin side up. Press the breastbone with your palm to flatten the chicken. You should hear a crisp crack.
• Grind sea salt generously on both sides of the chicken. Sprinkle about two thirds of the dry rub onto the skin side, and the rest onto the other side. Make sure to rub seasoning onto the surfaces next to the thighs and wing joints too.
• Light one chimney full of charcoal (*see footnote 3). When all the charcoal is lit and covered with gray ash, put on heat resistant gloves, pour the charcoal into the grill, and spread it over half of the coal grate, all on one side. If using a gas grill, set half the burners to high heat. Set the cooking grate in place, cover the grill and preheat for 5 minutes. Clean the cooking grate. Brush grate with a thin layer of oil.
• Place chicken on the cooler side of grill with the legs facing the hotter side, skin side up. Cover grill, with top and bottom vents open. Cook until a thermometer inserted into the deepest part of the breast registers 110 F with a pair of tongs lifting the chicken (for an accurate reading), about 30 minutes. Rotate once in between to make the breast side face the hotter side, for even cooking.
• Carefully flip the chicken and place it on the hotter side of the grill, skin side down. Place a foil-lined cast iron pan on top of the chicken to ensure good contact with the grill grates (*see footnote 4). Cover and cook for about 10 minutes, until the thermometer reads 145 to 150 F. If the chicken starts to burn before it's cooked through, move it to the cooler side of grill. Cover and continue cooking until done.
• Transfer chicken onto a plate and let rest for 5 to 10 minutes before serving.

GRILLED FIVE-SPICE CHICKEN

Steps:

• 1. Cut the chicken into 6 pieces and make 1 or 2 slashes in each piece for faster cooking. Trim and discard any excess fat. Pat the chicken dry.
• 2. In a bowl, combine the oil, soy sauce, ginger, garlic, sugar, turmeric, five-spice powder and salt. Stir well to blend. Add the chicken pieces and turn several times to coat them evenly. Marinate in the refrigerator for at least 4 hours.
• 3. Start a charcoal grill or preheat a gas grill to moderate heat. (You can also use a broiler.) Thirty minutes before cooking, add the freshly toasted star anise powder to the marinated chicken, turning so the meat is coated evenly.
• 4. Place the chicken, skin side up, on the grill. Cook 10 minutes, then turn over and grill until the chicken is cooked and the juices run clear, another 10 minutes, depending on the thickness. While grilling, move the chicken pieces around so that they cook evenly. Transfer the chicken to a serving platter and serve with the dipping sauce.

CRISPY GRILLED CHICKEN THIGHS

Steps:

• Combine the mayonnaise, chili powder, cayenne and 1/2 teaspoon salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours or overnight. Preheat a grill to medium low. Brush the grill grates with vegetable oil. Place the breadcrumbs in a shallow dish, then add the chicken, turning to thoroughly coat. Grill the chicken, turning once, until golden brown and cooked through, 20 to 25 minutes per side. Meanwhile, brush the tomatoes with vegetable oil and season with salt and black pepper. Place cut-side down on the grill and cook until marked, about 4 minutes per side. Serve with the chicken.

GRILLED FIVE SPICE CHICKEN

Steps:

• Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
• Whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl. Pour into a resealable plastic bag. Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for 6 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Reserve marinade mixture in a small bowl.
• Whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl. Set aside.
• Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with reserved marinade mixture, and move to indirect heat.
• Grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
• Drizzle vinegar lime juice mixture over the chicken and serve.

CHICKEN THIGHS WITH CHINESE FIVE SPICE POWDER

Steps:

• In a shallow mixing bowl, sift together flour and seasoning salt.
• Roll chicken in flour mixture until well coated, shake off excess.
• In a large frying pan heat oil on high heat.
• Add coated chicken thighs and brown on all sides, about 2 to 3 minutes.
• Meanwhile, in a mixing bowl, whisk together chicken broth, rice vinegar, Chinese five spice powder, garlic, Tamari and water.
• Add mixture to the frying pan and bring to boil.
• Reduce heat to simmer, cover pan and cook chicken for 5 minutes, then turn chicken over and cook for another 5 minutes.
• Turn chicken over again and cook for 5 more minutes.
• Test to see if chicken is done by cutting into the chicken thigh at it's thickest area (there should be no pink showing).
• The sauce will boil down to a thicker consistency while cooking.
• Serve chicken with cooked rice and pour sauce over.

LEMON & FIVE-SPICE CHICKEN

Steps:

• Juice 1 lemon and cut the other into slices. Put in a large food bag along with remaining ingredients and shake well to coat. leave for 10 mins (or up to 24 hrs if making ahead).
• Heat the grill to high or fire up the barbecue. lift the chicken out of the marinade, shake off excess, then cook under a grill or on a barbecue for 20 mins, spooning over the marinade every few mins. Turn occasionally, until cooked through and dark golden brown. Great served with new potatoes and a green salad.

SWEET & SPICY GARLIC GRILLED CHICKEN THIGHS

Steps:

• Combine jelly, garlic, herbs, and oil. Spread mixture between skin and meat of each thigh. Place in a large ziplock bag with thighs. Refrigerate overnight.
• Prepare grill.
• Remove chicken sprinkle lightly seasoned salt.
• Cook marinade for 5 minutes over medium low flame.
• Grill 25-30 minutes, turning occasionally until cooked throughout.
• Discard skin if you want before serving. Top with spicy marinade.

GRILLED FIVE-SPICE CHICKEN THIGHS RECIPE - (3.8/5)

Steps:

• Mix the five-spice powder, the 1 tablespoon sugar, the garlic powder, and the salt in a small bowl. In another bowl, mix the soy sauce, vinegar, sesame oil, red pepper flakes, and remaining 1 teaspoon sugar. 2. Put the chicken in a shallow pan, drizzle with the vegetable oil, and toss to coat evenly. Sprinkle the spice mixture over the chicken; toss and rub to coat thoroughly. 3. Prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 minutes. Clean the hot grate with a wire brush and then lubricate it with an oil-soaked paper towel. Put the chicken on the grate and grill (covered on a gas grill or uncovered over a charcoal fire) until one side has dark grill marks, 5 to 6 minutes for large thighs or 4 to 5 minutes for medium and small thighs. Turn and continue to grill until well marked on the other sides and cooked through, 5 to 6 minutes longer for large thighs or 4 to 5 minutes for medium and small thighs. 4. Move the thighs to a serving dish. Drizzle with about half of the soy mixture, sprinkle with the cilantro, and toss to coat. Let rest 4 to 5 minutes, tossing once or twice. Serve hot, warm, or at room temperature, with the remaining soy mixture passed at the table.