Grilled Five-Spice Chicken
- 1 (2 1/2 pound) whole chicken, preferably free range,
- 3 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 3 tablespoons
- 2 tablespoons minced garlic
- 2 tablespoons granulated sugar
- 2 teaspoons ground turmeric
- 1 teaspoon Chinese five-spice powder
tablespoon sea salt
- 4 whole star anise, lightly toasted in a dry pan for 3 minutes,
pounded or ground into a fine powder
- 1/2 cup Soy-Lime Dipping Sauce
Soy-Lime Dipping Sauce
- 1/2 clove garlic
- 1 fresh Thai bird chile
- 1 1/4 tablespoons granulated
- 1/6 cup soy sauce, preferably Chinese style
- 1 1/4 tablespoons fresh
lime juice with pulp
- 1/8 cup water, or to taste
- 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.
- 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
- 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.
- 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.
- Soy-Lime Dipping Sauce: Place the garlic, chile and sugar in a mortar and
pound into a paste. (You can also chop the garlic and chile by hand.) Transfer
to a small bowl and add the soy sauce, lime juice and water. Stir until well
blended. This sauce will keep up to 3 weeks if stored in the refrigerator in
a tight-lidded jar.
Makes 4 servings; 1/2 cup Soy-Lime Dipping Sauce
Source: Pleasures of the Vietnamese Table - Mai Pham