Thursday, February 20, 2020

Five-Spice Chicken Recipe


Okay, I found a good recipe over the weekend.  How did I know it’s good?  My son, who only likes “brown chicken” (this is how he used to refer to fried chicken so, this is a running joke with us), actually ended up eating 1 1/2 drumsticks.  I liked it a lot and thought I’d share the recipe (along with my spin on its preparation).


1/3 cup soy sauce
3 tablespoons vegetable oil
2 tablespoons dry sherry or rice cooking wine
1 tablespoon chopped garlic
2 teaspoons chopped fresh ginger
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon five-spice powder
3 pounds chicken legs/thighs or 1 whole 3 lb. chicken cut up

Combine all ingredients, except the chicken, together in a bowl, making sure that the sugar and salt dissolve.  Place chicken in a large zip-lock bag, pour in mixed ingredients and allow to marinate for at least 1 hour, turning occasionally.


Oven: Heat oven to 375° and place chicken in roasting pan.  Cook for 25 minutes.  Turn pieces and cook for another 20 minutes.  Transfer to serving platter and eat.

Grill (my preference): Heat grill to 375-400°.  Place pieces on rack, at least 2 inches apart, skin side up, use tongs so as not to puncture the meat. Cook for 10 minutes, then turn pieces over.  Cook another 10 minutes.  Repeat this cycle twice more (40 minutes total).  The skin should be a rich brown and crispy.  Remove from grill and serve.

JP Smith
the authorJP Smith
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