Five Spice Grilled Chicken Recipe - ga ngu vi huong with Michael's Home Cooking

five spice powder

🥗Healthier: cumin and coriander

💰Cheaper: mixed spices

Cumin and coriander provide a similar aromatic profile.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt water

Tamari is gluten-free while salt water is a basic substitute.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower in calories, while sugar syrup is more economical.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is less expensive.

Pound 2 star anise until they are ground up but not a fine powder.

In a plastic bag, add 1/2 teaspoon kosher salt, 1 teaspoon five spice powder, 2 tablespoons turmeric, 2 tablespoons sugar, 2 tablespoons minced garlic, 3 teaspoons grated ginger, and 3 tablespoons vegetable oil.

Add 2 tablespoons soy sauce to the bag and mix everything together.

Seal the bag and let the chicken marinate in the refrigerator for 4 hours (or overnight).

Prepare the dipping sauce by mixing sugar, 1 clove of garlic, 2 small chilies, soy sauce, lime juice, and water to dissolve the sugar.

Preheat the grill on low for about 15 minutes.

Remove the chicken from the marinade and place it on the grill.

Cook the chicken for about 15 minutes, then flip and cook for another 10 minutes.

Check the internal temperature of the chicken to ensure it reaches 165°F.

Serve the chicken with dipping sauce and garnish with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens