Lunch / Dinner
Five-Spice Glazed Chicken
A quick five-spice glaze enhances an otherwise ho-hum piece of chicken with a burst of sweet and spicy Chinese flavors. There’s no need for takeout tonight! Give pork chops or spareribs a try instead of chicken, they both pair well with the glaze.
FOR THE CHICKEN, COMBINE:
FOR THE GLAZE, COMBINE:
To make your own five-spice powder, combine 2 Tbsp. ground star anise, 2 tsp. each ground cinnamon and fennel seed, and ½ tsp. each ground cloves and black pepper.
Preheat grill to medium-high. Brush grill grate with oil.
For the chicken, combine chicken breasts, sesame oil, salt, and lime juice in a resealable plastic bag. Seal bag and toss chicken to coat with marinade.
For the glaze, combine jam, brown sugar, vinegar, soy sauce, chili garlic sauce, and five-spice powder in a saucepan over medium heat. Bring glaze to a boil. Reduce heat to low; cook glaze 2–3 minutes. Season with salt and pepper.
Grill chicken, covered, 2 minutes. Rotate chicken breasts a quarter turn and grill 2 minutes more. Flip chicken and grill 2 minutes. Rotate chicken a quarter turn and grill 2 minutes more. Reduce grill heat to medium-low.
Dip chicken breasts in glaze when it registers 165° on a thermometer; return to grill for 2 minutes. Flip chicken again, dip in glaze, and grill 2 minutes more. Serve chicken on shredded cabbage; top with Plum Salsa and remaining glaze.
Squeeze lime into a plastic bag with chicken, oil, and salt. Seal bag and turn chicken pieces to coat.
Bring glaze to a boil, then reduce heat to low and simmer, whisking constantly, for 2–3 minutes.
Once chicken reaches 165 degrees, dip it in glaze. Briefly return chicken to the grill to caramelize glaze.
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 5%
Cholesterol 82mg 27%
Sodium 515mg 21%
Carbs 20g 6%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.