Five-Spice Vietnamese Chicken
1/4 cup scallion; coarsely chopped
1 garlic clove
1 tablespoon clam juice
1 1/2 teaspoon soy sauce
1 teaspoon sugar
1/2 teaspoon five-spice powder
1 lb chicken thighs; skin removed

Notes: VERY Low-Cal! Serve with Grilled Corn on the Cob or rice and salad.

To prepare marinade, in gallon-size sealable plastic bag, combine scal- lions, 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 occasinally.

Place grill rack 5: from coals. Prepare grill according to manufac- turer's directions.

Grill chicken 25-30 minutes, brushing with marinade and turning occasionally, until chicken is cooked through.

Yield: 4 servings

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