MAKES 4 SERVINGS PREP TIME 10 MINUTES COOK TIME 45 MINUTES
This very simple marinade turns ordinary chicken into a delicious, sticky-sweet dinner in no time. Serve these with steamed rice and sautéed greens. Chinese five-spice is a fragrant blend of Szechuan peppercorns, fennel, cinnamon, cloves and star anise. You can find it in any supermarket’s spice aisle.
¼ cup (50 mL) hoisin sauce
3 large garlic cloves, smashed and peeled 2 tsp (10 mL) rice vinegar
1 tsp (5 mL) hot chili garlic sauce (optional) ¼ tsp (1 mL) Chinese five-spice
1.5 lbs (750 g) boneless, skinless chicken (about 3 breasts or 6 thighs)
1. Whisk the hoisin sauce with garlic cloves, vinegar, chili garlic sauce and five-spice in a medium bowl. Cut the chicken into large cubes (about 2 in. each). Add to the marinade and stir well to coat. Marinate at room temperature for 20 minutes or in the fridge for as long as 24 hours.
2. Soak 4 bamboo skewers in warm water for 15 minutes. Preheat the barbecue to high. Thread chicken pieces on to each skewer, pressing them up against each other fairly tightly. Grease the grill very well, then add the skewers. Barbecue with the lid closed for 3 minutes. Flip skewers and cook another 2 minutes, then reduce heat to medium-low and grill another 12 to 16 minutes with the lid closed, or until cooked through and springy to the touch.
233 calories, 42 g protein, 3 g fat
(1 g saturated fat), 9 g carbohydrates (1 g fibre), 103 mg cholesterol, 330 mg sodium