Five Spice BBQ Chicken

    (10)
    1 hour 35 minutes

    This dish is great on the barbecue or cooked inside under the griller. The secret is the fresh ginger, star anise and a touch of sherry.


    9 people made this

    Ingredients
    Serves: 4 

    • 3 tablespoons (60ml) soy sauce
    • 3 tablespoons (60ml) vegetable oil
    • 2 tablespoons (40ml) sherry
    • 2 small onions
    • 6 cloves garlic
    • 2 tablespoons fresh ginger
    • 2 tablespoons Chinese five spice powder
    • 1 red chilli
    • 2 tablespoons brown sugar
    • 1/2 teaspoon ground star anise
    • 1/2 teaspoon salt
    • 1kg chicken pieces, with bones

    Directions
    Preparation:15min  ›  Cook:20min  ›  Extra time:1hour marinating  ›  Ready in:1hour35min 

    1. In a blender or food processor, blend the soy sauce, oil, sherry, onions, garlic, ginger, Chinese five spice powder, red chilli, brown sugar, star anise and salt until smooth. Place the chicken in a large bowl. Pour the blended mixture over the chicken, cover and marinate at least 1 hour in the refrigerator.
    2. Preheat barbecue for high heat.
    3. Lightly oil the barbecue grate. Discard marinade. Place chicken on the barbecue and cook 10 minutes on each side, or until juices run clear.

    Nutrition Data

    The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

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    Reviews and Ratings
    Global Ratings:
    (10)

    Reviews in English (8)

    by
    8

    This was a wonderful, tasty, surprise! I did this on the grill (charcoal) with chicken legs and thighs. Considering it had only marinated roughly 2-3 hours, it was delicious! I used a bit of the marinade to baste during cooking. I'm glad it's early in the grilling season as I will surely get this in a couple more times before the cold weather returns.  -  09 Apr 2006  (Review from Allrecipes USA and Canada)

    by
    4

    This turned out to be very good. The second time I made it I used part soy and part fish sauce. Everyone loved it.  -  12 Apr 2008  (Review from Allrecipes USA and Canada)

    by
    3

    A flavorful change of pace. Works even better when using boneless pork.  -  27 Jan 2010  (Review from Allrecipes USA and Canada)

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