This is an Asian dish that I've had for a long time, and it can be either an appetizer or main dish when served with rice. It originally was supposed to deep fried in small foil packets, but I found that way too messy. Grilling it is oh so yummy! The longer it marinates, the better it is. Personally I prefer it to marinade for 2 days.

Susan Rehders
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Whisk together the sugar, black bean sauce, parsley, green onions, soy sauce, hoisin sauce, sherry, sesame oil, vegetable oil, ginger, garlic, and five-spice powder in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight, up to 2 days, turning occasionally.

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  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Weave the chicken tenders onto skewers.

  • Cook the skewered chicken on the preheated grill until no longer pink in the center and the juices run clear, turning occasionally, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Editor's Note

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

237 calories; 5.5 g total fat; 66 mg cholesterol; 812 mg sodium. 18.2 g carbohydrates; 27.4 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/15/2012
Wow! This is a keeper! I made it true to the recipe - great taste and the hubby gave this 10 stars. I have more marinating in the refrigerator and am going to do a stir fry with it tomorrow. I am sure it will be great. I did skewers of chicken and skewers of vegetables and rice. Perfect dinner for us. Thank you! Read More
(5)
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/15/2012
Wow! This is a keeper! I made it true to the recipe - great taste and the hubby gave this 10 stars. I have more marinating in the refrigerator and am going to do a stir fry with it tomorrow. I am sure it will be great. I did skewers of chicken and skewers of vegetables and rice. Perfect dinner for us. Thank you! Read More
(5)
Rating: 5 stars
03/15/2012
Wow! This is a keeper! I made it true to the recipe - great taste and the hubby gave this 10 stars. I have more marinating in the refrigerator and am going to do a stir fry with it tomorrow. I am sure it will be great. I did skewers of chicken and skewers of vegetables and rice. Perfect dinner for us. Thank you! Read More
(5)
Rating: 5 stars
06/06/2011
This is my recipe. It tastes like the chicken wings you would get at a Chinese buffet. The only thing different that I sometimes do is add a heaping teaspoon of Ground Ginger instead of fresh. Both are great! Enjoy! Read More
(4)
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Rating: 5 stars
07/26/2011
it really turned out wonderful!! such a nice change for us on a weeknight.:) i had it marinating for a little over 24 hours thank you!!! Read More
(3)
Rating: 5 stars
05/16/2012
My husband really enjoyed these! My husband made the full amount of the marinade using 3 large breast and diced them in 1 in. sizes. I wasn't sure about adding the sesame oil since I'm not a huge fan of it so we omitted that. I get to finally use the five-spice that I've had for a long time and would like to find other recipes using it. Read More
(1)
Rating: 5 stars
07/13/2016
Wow - what a great recipe! I only used this for the marinade: I used boneless chicken thighs (my husband's favorite cut of the chicken) and marinated them about 10 hours; anything more would have been too much in my opinion. I was afraid they would be too salty (we cook with very little salt) but happily I was wrong. I didn't have enough green onion so used about 1/4 tsp onion powder in the marinade and used the green onion I had as a garnish. I thought about adding a small (1/2 - 1 tsp) of sesame oil but I think it would gave "muddied" the flavors. We grilled the thighs whole instead of as kebabs as my experience with kebabs is that it is very difficult to not overcook so that the meat is too dry. Served this with white rice steamed broccoli and an Asian carrot and cucumber slaw (I'll post the recipe) - husband said 10 stars. Thanks for a great recipe! (My husband said I should have boiled the left-over marinade and used it over the rice.) Read More
(1)
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