- For the marinade:
6 cloves of garlic
1 large shallot
1 tbsp grated fresh ginger
1 tbsp agave (or sugar)
1/4 cup reduced sodium soy sauce (tamari for gluten free)
1/2 tsp Chinese five-spice powder
freshly ground black pepper
1 tsp. ground Szechwan pepper
1 tsp. ground star anise
1-1/4 tsp. ground fennel seeds
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground white pepper
Preparation:
Combine all ingredients in small airtight container. Store in a cool, dry place.
I found this recipe at busycooks.about.com Reply Delete
05 AM
thank you Gina! this looks great! I have recently made your chocolate chip scones and baked oatmeal with banana and blueberry... both were wonderful!
Any idea on how long to cook if I just use thighs?
Thanks! Reply Delete
I have a whole bottle of Chinese five spice powder I used forming recipe! I can't wait to try out this recipe with my forgotten spice. Reply Delete
2grapes
Hi Gina,
I have tried to print this several times at the print friendly version and the only ingredient that comes up is the chicken. Is it my computer or a glitch? Help! Reply Delete
3 kids and I
45 PM
Hello Gina,
All your recipes look fantastic! I had a quick qn about the grated ginger - as someone who hates to clean her microplane, can I just throw coarsely cut up ginger into the blender (vs grating it first)?
Thanks for all these amazing recipes and providing WW points for them. Reply Delete
This looks great-I love using Five Spice powder. Just gives everything that "exotic" taste. Thanks for sharing! Reply Delete
28 PM
These look delicious. I'm not a huge fan of drumsticks, but I'm always looking for new easy healthy ways to prepare chicken thighs.
Thanks for another wonderful recipe. Reply Delete
34 PM
I too was wondering if the skin is on or off and if the points are included with or without. This looks absolutely wonderful and I cant wait to try it. Also, Id love to know how you did the carrots...feeds the eyes as well as the tummy :) Reply Delete
32 PM
I just tried to print the recipe, and it's blank under ingredients. Can you please check into this.
Thanks In Advance,
Rhonda Reply Delete
25 PM
I have this marinading right now and I've left the skin on - I feel chicken cooks better with it on and I'll pull it off mine before eating. Reply Delete
03 PM
I definitely have to try this one. However, did you cook it with the skin on or off? If you left the skin on, did you take it off before eating? Thanks! Reply Delete
34 AM
I searched all over Albertsons today and couldn't find Chinese 5 spice. Where do you find it? Reply Delete
42 AM
making this with boneless skinless thighs and put it on the grill. Reply Delete
52 PM
This looks delicious, but when I go to print the recipe, all the ingredients are not listed, only the chicken. How can i get it to print everything? Reply Delete
39 AM
I just printed this as a pdf and the pdf looked fine. Maybe save as pdf then print?
The 5-spice should be in the spice aisle. McCormick makes it. Reply Delete
41 AM
About the skin, unless I say skinless, the nutritional info is with the skin. Without would be less points.
Personally, if I am going to roast a chicken I am leaving the skin on. I trimmed all the excess fat off but left the skin and yes, I ate the skin. Completely up to you if you want to eat it, but I would roast it with the skin on. Reply Delete
49 PM
Gina: I made this recipe the other night. I want to do a post on it w/photo. May I refer people to your blog for the recipe? I don't want to copy it to my blog, due to your copyright note on your blog. Can you email me let me know? Thanks!
Gloria gloria(dot)vincent(at)yahoo(dot)com Reply Delete
I made this last night and it was absolutely delicious! Even my pickiest child at 2 pieces! Thanks for such great recipes!!! Reply Delete
Do the points plus include sides? For example, the rice? Thanks--Kelly Reply Delete
11 AM
Hmm This looks yummy! I'll try it! Reply Delete
56 AM
Mine is marinating right now but the five spice I bought actually has licorice in it and it smells VERY licoricey(didnt read the bottle first:(). I was so excited and now I am scared that it will taste like black licorice! Reply Delete
27 AM
7471, anise has a licorice smell to it. Are you sure the
5 spice has licorice in it, or is it the anise? - Hope this helps. Reply Delete
09 PM
It actually says licorice! Plus star anise, fennel cinammon and pepper! Ugh. We shall see... Reply Delete
Delicious! Making this now! Smells amazing! I've planned our whole month's menu from your blog! Question-- are this shaved carrots in the photo? Love the presentation, but how would you make those? Thanks! Reply Delete
50 AM
7471: how did your chicken come out w/ the licorice-
5 spice. I just marinated mine & I noticed the
5 spice I'm using has licorice root in it :
53 PM
5 spice in sweden :
46 PM
Finally going to try this one tomorrow, can't wait !!! Reply Delete
01 AM
yummy. I emailed the recipe to my husband yesterday while i was at work and he had it ready when i got home and it was so tasty!!! We had it with some rice pilaf and a salad. I couldnt find whole legs so he just made it with drumsticks. perfect perfect perfect. no left overs in our house!! Reply Delete
02 PM
This is mmmmmmarvelous! My husband does NOT have an adventurous palate (he's a meat and potatoes guy--loved your Salisbury Steak!) and I thought five-spice might be a little outside of his comfort zone, but he went back for seconds! Served it with your roasted broccoli with smashed garlic and some brown rice--a very successful dinner! Reply Delete
51 PM
And I have to add that we had the leftovers tonight, served cold (I love cold chicken). It's wonderful; I'm envisioning warmer weather and a picnic basket with a container of this chicken nestled under a cold pack. Yum! Reply Delete
10 PM
I made this last night with chicken breasts because I didn't have anything else and it turned out too strong tasting for our liking. Do you think if I used it with the suggested chicken pieces it would taste different? Reply Delete
49 AM
I made something that is also Asian Inspired last night! Spicy Sesame Chicken Chow Mein :)
http://runningwithginger.blogspot.com/ Reply Delete
06 PM
I made this last night...it was AMAZING! Reply Delete
57 PM
Made this tonight and it was DELICIOUS! Thank you for sharing! :-) Reply Delete
05 PM
Hi Gina. If I were to use boneless skinless chicken breast would I just lower the cooking time? I'm not a fan of dark meat.
Thanks so much! Reply Delete
04 PM
I used an old turkey basting trick of my moms on this and it was great. I poured just a bit of orange juice into the bag I had used to marinate the chicken. Shook it all up and then used that as my basting liquid. So, so delicious. I will make this many times. Thanks! Reply Delete
20 PM
I just want to add I used 2 packets of Truvia instead of agave and it turned out great. Reply Delete
47 AM
Just made this for dinner on Monday and it turned out great! Everyone liked it including the kids! Thanks for another great recipe Reply Delete
27 PM
I made this with a couple of adjustments. and it was fantastic! I added a little vinegar, a 1/4 tsp sesame oil and oyster sauce. I also used boneless chicken thighs and threw them all on the George Foreman. Loved it! Reply Delete
15 AM
Made these tonight and they were SO flavorful!!! I think next time I'm going to make them with skin on breasts. I'm not a huge fan of dark meat. Reply Delete
40 PM
what are those "five-spice" ingredients? i can't find it and i think i can buy it separately ... (sorry for my bad english :S) Reply Delete
42 PM
Should I spray the rack with cooking spray Reply Delete
23 PM
Is the points
total include rice? Reply Delete
37 PM
this is a family favorite!! Reply Delete
09 AM
This was delicious. My boyfriend and I devoured it. And he's insisting we add this to the regular dinner rotation. Thanks for such a great idea! Reply Delete
57 AM
Hey Gina, I'm fairly new to the cookie game. I moved out a year ago so never really had to before! I've found your recipes super helpful and my whole family is impressed with the cookie skills I apparently had hidden.
My question is, since my kitchen isn't as stocked - is there any way else to cook this besides roasting? I was thinking of making it with chicken thighs... Do you think I could put it in a slow cooker and the flavor would come out ok? Reply Delete
Replies
21 PM
should have said COOKING. not cookie. :-) Delete
Reply
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