Recipe for Five-Spice Vietnamese Chicken


1/4 cup coarsely chopped scallions
1 garlic clove
1 tablespoon clam juice
1 1/2 teaspoon low-sodium soy sauce (i'd use regul; ar)
1 teaspoon granulated sugar
1/2 teaspoon five-spice powder
1 lb chicken thighs, skin removed


1. To prepare marinade, in gallon-size sealable plastic bag, combine scallions, garlic, clam juice, soy sauce, sugar and five-spice powder. Add chicken; seal bag, squeezing out air; turn to coat chicken. Refrigerate at least 4 hours or overnight, turning bag over occasionally.

2. Place grill rack 5: from coals. Prepare grill according to manufacturer's directions.

3. Grill chicken 25-30 minutes, brushing with marinade and turning occasionally, until chicken is cooked through.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here