Grilled Five-Spice Chicken

This is one of my favourite chicken recipes. It is utterly delicious!

I loved this recipe- best grilled chicken I have made. I used chicken thighs and skinned them prior to grilling. Also, I don’t care for turmeric so I cut the amount in half and doubled the five spice powder. I did use the star anise and would highly recommend it. The charcoal grill gave it a nice smoky taste and it had a great complex flavor. I forgot to make the dipping sauce, so I just squeezed some lime and poured a little soy sauce over it- this definitely added another great layer of flavor. I meant to give it four forks- highly recommend!

the chicken has a lot flavor but I can not taste the five-spice powder at all I am disspointed about this. I tasted more turmeric. I will try find another recipe with more five-spice taste.
I

Fantastic, especially with the soy -lime dipping sauce. Used boneless-skinless chicken breasts. Marinated overnight in ziplock bag

I made this for my Labor Day weekend cookout as a culinary homage to my recent month long trip to Vietnam. The lovely complex combination of spices brought back wonderful memories of street food delights of my vacation. I prefer this recipe using dark meat pieces, as they seem to do a better job of retaining moisture and the flavors from the marinade. Highly recommend marinating chicken for 24 hours.
Read More http://www.epicurious.com/recipes/food/reviews/Grilled-Five-Spice-Chicken-105523#ixzz2deduyzWr

Highly recommended. A
great set of
flavours I do not
often explore in the
kitchen. The soy
lime dipping sauce
brings great balance
to the dish. I used
boneless/skinless
thighs on the grill
and they were very
tasty and juicy. I
would recommend a
bright, crisp and
dry style of
Riesling to
accompany. We had a
lovely bottle from
Alsace but,
something from
Niagara, the Finger
Lakes, or South
Australia (Clare
Valley or Eden
Valley) would pair
nicely. Sauvignon
Blanc (Sancerre,
Marlborough) would
work well, too. A
crisp lager would
also serve to
balance the bright
and spicy flavours.

so great! I was gonna skip the dipping sauce but decided to make it at the last minute and boy am I glad I did. The recipe is okay on own but I think the combination with the dipping sauce makes it exceptional.
I used skinless breast chicken pounded thin.

Delicious! I used chicken breasts, boneless, skinless and broiled in the oven.

Just made this recipe again this
week and forgot just how delicious
it is. Have given it to all my
friends as it is so easy. I just
marinate chicken breasts, skin on,
and they are the best. Also the soy-
lime dipping sauce is great. I make
an asian salad to go with the sauce
and chicken.

I was a little
skeptical about this
chicken after making
the marinade ahead
of time and tasting
it. I feared that
the five spice and
anise flavors were
too strong. But,
when prepared, this
chicken is
FANTASTIC. I served
it to guests who
all seemed to enjoy
it, and several
raved and wanted the
recipe.
The biggest test was
my husband, who
isn’t a huge fan of
grilled chicken, but
he couldn’t say
enough about this
dish and even opted
for seconds of it
over the ribs that
were also served.
The only change I
made was using only
thighs and
drumsticks as I
prefer them on the
grill. I would not
recommend marinating
it any longer than 4
hours as I’m betting
the chicken skin
would get flabby and
fail to crisp. The
dipping sauce is a
delicious
accompaniment.

This is one of those
EASY
go-to recipes for
great-tasting
chicken (provided
you have the time
for marinating). We
did so for almost 6
hours – I bet it
would have been even
better if it were
longer. I made my
own 5-spice powder –
never done that
before so I wonder
if it perhaps need a
bit more “punch”. I
was cautioned away
from overdoing this
spice.
The dipping sauce is
GREAT – almost
skipped it but it
looked so tasty and
easy that I decided
to make it at the
last second. My
husband tends to
grill the chicken
longer than
necessary so it was
a welcome addition!
Will def have this
in regular rotation
this summer, I’m
sure!

Marinated a whole
cut up chicken for
about 5-6 hours and
it was completely
fantastic.
Definitely worthy of
serving to
guests. We served it with
some steamed chinese
long beans. The
sauce
adds flavor and
some nice heat! Make this
now.

3.5 Stars
Very simple to make and very tasty even tho I only marinated it for 2 hours or so.
Instead of using a whole chicken, I used thin skinless/boneless chicken breasts for faster cook time.
I grilled on my grill pan 4-5 minutes on each side and it came out perfectly! Moist and flavorful.
Served with rice pilaf.
Will make again.

I had some boneless chicken thighs that my wife bought. This recipe was perfect for them, with a small substitution of fish sauce instead of the sea salt. I skipped the star anise powder and still got raves.

okay, this was awesome. Just make it. I suggest grilling the chicken over indirect medium heat for 30 minutes, turning once. Slow, even. Also make the dipping sauce.