Grilled Five Spice Chicken Recipe - Allrecipes.com
Grilled Five Spice Chicken Recipe
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Five Spice Grilled Chicken
See a quick-and-easy recipe for fabulous, five-spice grilled chicken. See more
  • READY IN 7+ hrs

Grilled Five Spice Chicken

Recipe by  

"Chinese 5-spice powder has a proven track record of awesomeness when combined with smoky, caramelized meats. This grilled five spice chicken recipe is a great example."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
  2. 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.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  4. 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.
  5. 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.
  6. 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.
  7. 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).
  8. Drizzle vinegar lime juice mixture over the chicken and serve.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 47 mins
  • READY IN 7 hrs 2 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 18, 2012

Note* The written recipe has omitted the crushed ginger that John mentions in his video. It DOES make a difference, so add a 1/2 tsp of ginger for the perfect taste he intended. I didn't have the fish sauce on hand, so I used oyster sauce instead and it was so good that when I made it again, I was afraid to change the ingredient. Thanks Chef John, it's wonderful.

 
Most Helpful Critical Review
Sep 05, 2013

Honestly this tasted pretty good but it was not worth the amount of prep time required in my opinion.

 
Jun 04, 2012

I made this yesterday and it turned out great! I omitted the fish sauce from both the marinade and finishing sauce. While I love fish and seafood, the combination with chicken just did not sound appealing. Also, I did not care for the finishing sauce. The chicken was tasty w/o it. I also threw some mesquite chips on top of the briquets for a little smoke. Make sure you use indirect heat otherwise you risk burning it.

 
Jun 09, 2012

I made the marinade portion of this recipe and used on B/S chix b's, delicious! I added a slug of sherry to stretch the marinade a bit, and marinated overnight. Very delicious and different. Thanks, Chef J!

 
Aug 08, 2012

Oh, Chef John! I made this, just hoping to find something a little "different" for a change instead of the typical BBQ. I even started making my own sauce because I got so bored of the jarred ones! This, however, was wonderful! All 6 of my kids, and my hubby gobbled it right away! I had to put 2 pieces aside for my 1 son to have for when he got home from work, for fear there would be none! :) Thank you for sharing this great recipe- I shall use it often! BTW, I didn't change a thing!

 
Jun 25, 2012

I forgot to get lime so just added a little more rice vinegar. Was a little sceptical with the marinade at the beginning but it turned out great. We fried it in the pan first and then put it in the oven for about 30-40 mins. Then we used the juice to make gravy by adding some sugar and cornstarch. It was fabulous!

 
Jun 20, 2012

My family loved this chicken. I had to adapt some ingredients based on what I had on hand. I used 10 boneless skinless thighs (they were on the small side). I used oyster sauce instead of fish sauce and red curry paste instead of hot chile paste. Marinated 6 hours then grilled. So tender and juicy with a indian like flavor. Served this with jasmine rice and steamed spinach seasoned with vinegar. I didn't make the basting sauce or add the ginger that was not listed in the ingredients but used in the video. Next time I will try using the ginger, but keeping the other ingredients the same. It's a keeper.

 
Jun 12, 2012

delicious! used bone in chicken breasts. came out nice and juicy and wonderfully spiced on the grill. thanks for the post Chef John!

 

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Nutrition

  • Calories
  • 484 kcal
  • 24%
  • Carbohydrates
  • 4.4 g
  • 1%
  • Cholesterol
  • 166 mg
  • 55%
  • Fat
  • 27.3 g
  • 42%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 53 g
  • 106%
  • Sodium
  • 458 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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