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Grilled Five Spice Chicken

Rated as 4.45 out of 5 Stars

"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

7 h 2 m servings 484 cals
Original recipe yields 6 servings

Directions

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  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.

Nutrition Facts


Per Serving: 484 calories; 27.3 g fat; 4.4 g carbohydrates; 53 g protein; 166 mg cholesterol; 458 mg sodium. Full nutrition

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Reviews

Read all reviews 41
  1. 58 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 ...

Most helpful critical review

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

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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 ...

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...

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. ...

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 on...

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 ...

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 fis...

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

Just cooked this chicken. The flavors are amazing. I used ground ginger in place of freshly grated but the end result was delicious. Keep in mind your cooking time is a little shorter when you ...

This was awesome! I used chicken breast and I can only imagine what it would taste like with a whole chicken.