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Grilled Five-Spice Chicken with Apples
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    Grilled Five-Spice Chicken with Apples

  • 6 to 8 chicken breast halves, boned but skin on
  • 2 Fuji or other crisp apples
  • 3/4 cup mirin
  • 5 Tbl. hoisin sauce
  • 3 Tbl. oyster sauce
  • 3 Tbl. plum sauce
  • 3 Tbl. thin soy sauce
  • 1 1/2 tsp. five-spice powder*
  • 1 1/2 tsp. Asian chile sauce
  • 3 cloves garlic, finely minced
  • 2 Tbl. very finely minced ginger
  • 2 whole green onions, minced
  • 1 bunch fresh chives
  • Serves 4 as an entree
  • *Five-spice powder, a blend of star anise, fennel seeds, cinnamon, Szechwan pepper and cloves, is sold in 1-ounce bags in Asian markets and in the spice section of virtually all supermarkets.

    Rinse the chicken with cold water, then pat dry. Quarter and core (but do not peel) the apples. Combine all the remaining ingredients except the chives. In a bowl, combine the apples with 1/2 cup of the marinade, mix well, and refrigerate. In another bowl, combine the chicken with the remaining marinade. Mix well to coat evenly. Cover and refrigerate for at least 15 minutes but not longer than 8 hours. Finely chop the chives and set aside. Brush the cooking rack with oil, then lay the chicken, skin side down, in the center of the rack. Barbecue the chicken until it feels firm to the touch, about 2 minutes on each side, brushing on more marinade during cooking. The chicken is done when it reaches an internal temperature of 150 degrees and the juices run clear. Grill the apples next to the chicken, cooking the apples on both sides until well heated, about 5 minutes. Do not brush any of the chicken marinade on the apples. Transfer the chicken and apples to a heated serving platter or 4 heated dinner plates, sprinkle on the chives and serve at once.

    From: HOT CHICKEN by Hugh Carpenter and Teri Sandison, 1995, used with permission of Ten Speed Press.
    Posted By:CompuCook website

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