Craig

I tried out a new recipe on the grill tonight that turned out great. We had chicken, grilled asparagus wrapped in proscuitto, rice, and grilled corn on the cob. YUM

• 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 lbs boneless, skinless chicken thighs
• 2 tbs vegetable oil
• 3 tbs chopped cilantro

In a small bowl, mix the five-spice powder, 1 tbs of the brown sugar, the garlic powder, and salt. In another bowl, mix the soy sauce, vinegar, sesame oil, red pepper flakes, and the remaining 1 tsp brown 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 coat 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, another 5 to 6 minutes for large thighs or 4 to 5 minutes for medium and small thighs.

Transfer the thighs to a serving dish. Drizzle with about half of the soy mixture, sprinkle with cilantro, and toss to coat. Let rest 4 to 5 minutes, tossing once or twice.

Notes: The chicken turned out great. The only things I would change is to add more red pepper flakes and use olive oil instead of vegetable oil. We’ll be having this again!

Belinda’s rating: 4 out of 5 stars