Five-spice vietnamese chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Coarsely chopped scallions |
| 1 | Garlic clove | |
| 1 | tablespoon | Clam juice |
| 1½ | teaspoon | Low-sodium soy sauce (I'd use regular) |
| 1 | teaspoon | Granulated sugar |
| ½ | teaspoon | Five-spice powder |
| 1 | pounds | Chicken thighs, skin removed |
Directions
1. To prepare marinade, in gallon-size sealable plastic bag, combine scallions, garlic, clam juice, soy sauce, sugar and five-spice powder. Add chicken; seal bag, squeezing out air; turn to coat chicken. Refrigerate at least 4 hours or overnight, turning bag over occasionally.
2. Place grill rack 5: from coals. Prepare grill according to manufacturer's directions.
3. Grill chicken 25-30 minutes, brushing with marinade and turning occasionally, until chicken is cooked through.
Each serving provides: 2 P, 5 C. Per serving: 126 cal, 4 g pro, 6 g fat, 2 g car, 107 mg sod, 54 mg chol.
Submitted By ALAN BURGSTAHLER On 02-21-95
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