This weekend I served it over rice and alongside Asian Cucumber Salad. I tend to double the sauce recipe to make sure I have enough to pass it at the table.
I find the Chinese five-spice powder at most grocery stores, but not all. You may have to look around a bit. (But it will be worth it!)
Grilled Five-Spice Chicken Thighs with a Soy-Vinegar Sauce and Cilantro
Ingredients:
- 2 Tbs. Chinese five-spice powder
- 1 Tbs. plus 1 tsp. dark brown sugar
- 1 tsp. garlic powder
- 3/4 tsp. kosher salt
- 2 Tbs. soy sauce
- 2 tsp. rice vinegar
- 1 tsp. Asian sesame oil
- 1/4 tsp. crushed red pepper flakes
- 2-1/2 lb. boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small), trimmed of excess fat
- 2 Tbs. vegetable oil; more for the grill
- 3 Tbs. chopped cilantro
Mix the five-spice powder, the 1 Tbs. sugar, the garlic powder, and the salt in a small bowl. In another bowl, mix the soy sauce, vinegar, sesame oil, red pepper flakes, and remaining 1 tsp. sugar.
Put the chicken in a shallow pan, drizzle with the vegetable oil, and toss to coat evenly. Sprinkle the spice mixture over the chicken; toss and rub to coat thoroughly.
Prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 min. Clean the hot grate with a wire brush and then lubricate it with an oil-soaked paper towel. Put the chicken on the grate and grill (covered on a gas grill or uncovered over a charcoal fire) until one side has dark grill marks, 5 to 6 min. for large thighs or 4 to 5 min. for medium and small thighs. Turn and continue to grill until well marked on the other sides and cooked through, 5 to 6 min. longer for large thighs or 4 to 5 min. for medium and small thighs.
Move the thighs to a serving dish. Drizzle with about half of the soy mixture, sprinkle with the cilantro, and toss to coat. Let rest 4 to 5 min., tossing once or twice. Serve hot, warm, or at room temperature, with the remaining soy mixture passed at the table.
