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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.

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  • 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.

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

  • 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.

  • 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.

  • 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.

  • 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).

  • Drizzle vinegar lime juice mixture over the chicken and serve.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

484.2 calories; 53 g protein; 4.4 g carbohydrates; 166.1 mg cholesterol; 457.9 mg sodium. Full Nutrition

Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/18/2012
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 the fish sauce on hand, so I used oyster sauce instead and it was so good that when I made it again, I was afraid to change the ingredient. Thanks Chef John, it's wonderful. Read More
(72)

Most helpful critical review

Rating: 3 stars
09/05/2013
Honestly this tasted pretty good but it was not worth the amount of prep time required in my opinion. Read More
(4)
67 Ratings
  • 5 star values: 43
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
06/18/2012
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 the fish sauce on hand, so I used oyster sauce instead and it was so good that when I made it again, I was afraid to change the ingredient. Thanks Chef John, it's wonderful. Read More
(72)
Rating: 5 stars
06/18/2012
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 the fish sauce on hand, so I used oyster sauce instead and it was so good that when I made it again, I was afraid to change the ingredient. Thanks Chef John, it's wonderful. Read More
(72)
Rating: 4 stars
06/04/2012
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 appealing. Also, I did not care for the finishing sauce. The chicken was tasty w/o it. I also threw some mesquite chips on top of the briquets for a little smoke. Make sure you use indirect heat otherwise you risk burning it. Read More
(38)
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Rating: 5 stars
06/09/2012
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. Thanks Chef J! Read More
(33)
Rating: 5 stars
08/08/2012
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 ones! This however was wonderful! All 6 of my kids and my hubby gobbled it right away! I had to put 2 pieces aside for my 1 son to have for when he got home from work for fear there would be none!:) Thank you for sharing this great recipe- I shall use it often! BTW I didn't change a thing! Read More
(24)
Rating: 5 stars
06/25/2012
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 the oven for about 30-40 mins. Then we used the juice to make gravy by adding some sugar and cornstarch. It was fabulous! Read More
(15)
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Rating: 5 stars
06/20/2012
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 fish sauce and red curry paste instead of hot chile paste. Marinated 6 hours then grilled. So tender and juicy with a indian like flavor. Served this with jasmine rice and steamed spinach seasoned with vinegar. I didn't make the basting sauce or add the ginger that was not listed in the ingredients but used in the video. Next time I will try using the ginger but keeping the other ingredients the same. It's a keeper. Read More
(12)
Rating: 5 stars
06/12/2012
delicious! used bone in chicken breasts. came out nice and juicy and wonderfully spiced on the grill. thanks for the post Chef John! Read More
(11)
Rating: 5 stars
07/23/2012
This was awesome! I used chicken breast and I can only imagine what it would taste like with a whole chicken. Read More
(8)
Rating: 5 stars
04/10/2013
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 cut the slits in the chicken breasts. Will make this many times in the future! Read More
(8)
Rating: 3 stars
09/05/2013
Honestly this tasted pretty good but it was not worth the amount of prep time required in my opinion. Read More
(4)