Five-flavor Grilled Chicken

  • images/five-flavor_grilled_chicken.jpg

Makes 4 servings

1 pound boneless chicken thighs, 4 pieces cooking oil for coating the grill


  • 1 teaspoon 5-spice powder
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon minced red chili
  • 1 teaspoon minced shallot
  • 1 egg
  • 2 tablespoons soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1/2 teaspoon sesame oil


  • 1 teaspoon sugar
  • 1/2 teaspoon 5-spice powder
  • 1/2 cup chicken stock
  • 1 tablespoon dark soy sauce
  • 2 teaspoons Chinese black vinegar or balsamic vinegar
  • 1 tablespoon cornstarch dissolved with 2 tablespoons water



  1. Combine all marinade ingredients in a large bowl, add chicken and toss to coat evenly.
  2. Light a charcoal fire in a barbecue grill. When coals are lit and have turned white on edges, lightly oil top grate with an oil-soaked paper towel. Drain excess marinade from chicken, and place chicken pieces on grate and grill until done, about 5 minutes on each side. If using a grill pan, heat pan on medium-high heat until hot. Oil pan with a brush or oil-soaked paper towel. Place chicken on pan and grill until done, about 4-5 minutes on each side. Remove chicken and place on a serving plate.
  3. Combine sauce ingredients except cornstarch solution in a saucepan and
    bring to a boil. Add cornstarch solution and stir until sauce thickens. Pour sauce over chicken and serve.

*Note: Trim the obvious large fat pockets from the chicken thighs and discard. Otherwise, they will cause flare-ups on a charcoal grill.