Side Pannel
Five-Spice Vietnamese Chicken
Five-Spice Vietnamese Chicken
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 1/4 c Scallion; coarsely chopped
- 1 Garlic clove
- 1 tb Clam juice
- 1 1/2 ts Soy sauce
- 1 ts Sugar
- 1/2 ts Five-spice powder
- 1 lb Chicken thighs; skin removed
Directions
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 occa-
sionally, until chicken is cooked through.
Each serving provides: 2 P, 5 C. Per serving: 126 cal, 4 g pro, 6 g fat, 2
g car, 107 mg sod, 54 mg chol.
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 occa-
sionally, until chicken is cooked through.
Each serving provides: 2 P, 5 C. Per serving: 126 cal, 4 g pro, 6 g fat, 2
g car, 107 mg sod, 54 mg chol.
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