Grilled Five Spice Chicken Thighs with Soy Vinegar Sauce and Cilantro is a flavorful and aromatic dish that combines Chinese-inspired spices with succulent grilled chicken. The chicken thighs are seasoned with a mixture of Chinese five-spice powder, brown sugar, garlic powder, and salt, creating a rich and savory flavor profile.
The thighs are then marinated in a mixture of soy sauce, rice vinegar, sesame oil, and crushed red pepper flakes, adding a tangy and slightly spicy element to the dish.
Grilled to perfection, the chicken thighs develop a delicious char and smoky flavor, while remaining tender and juicy.
To enhance the flavors, the grilled chicken thighs are drizzled with the soy vinegar sauce and sprinkled with chopped fresh cilantro, adding a vibrant and herbaceous touch.
The result is a mouthwatering dish that combines the warm spices of the five-spice powder, the tangy notes of the soy vinegar sauce, and the freshness of cilantro, creating a delightful and satisfying meal.
SERVES: 4 t o 6
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 fresh cilantro
INSTRUCTIONS:
- 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 minutes. 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 minutes for large thighs or 4 to 5 minutes for medium and small thighs. Turn and continue to grill until well marked on the other sides and cooked through, 5 to 6 minutes longer for large thighs or 4 to 5 minutes 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 for 4 to 5 minutes, tossing once or twice. Serve hot, warm, or at room temperature, with the remaining soy mixture passed at the table.
NUTRITIONAL INFORMATION:
PER SERVING
- 340 CALORIES | 35G PROTEIN | 6G CARB | 20G TOTAL FAT | 4.5G SAT FAT |
8G MONO FAT | 6G POLY FAT | 125MG CHOL | 690MG SODIUM | 0G FIBER
NOTE:
- Five-spice powder is typically composed of star anise, cloves, fennel seed, cinnamon, and Sichuan peppercorns. Some well-stocked supermarkets carry five-spice powder, or check at an Asian market.
VARIATION:
PREPARE AS KEBABS
- Trim the thighs and then slice them lengthwise into 11/2- to 2-inch-wide strips. Toss with the flavorings; then thread the chicken onto six 8- or 12-inch skewers (soak wood skewers in water for at least 20 minutes first), folding each strip in half as you skewer it. If some strips are very thick, cut them in half crosswise rather than folding them so that all the pieces of chicken are roughly the same size. Grill the kebabs, turning them every 4 to 5 minutes as dark grill marks form, until cooked through, 12 to 15 minutes total.
