5 Spice Chicken

Had 5 spice and chicken on the brain....this is how it went down.

I made a quick rub of dark brown sugar, 5 spice, ground white pepper, ground ginger, kosher salt, dry mustard. Next time, I'll use less brown sugar. When added the rub to the chicken, most of the sugar fell off anyway.



The chicken went into a zip lock in the fridge for about 1 hour. I'd at least double or triple that time next go round.

Then I got the performer running ...



Snow is coming down....I just shoveled 5 min before....



I made my sauces...

The top is 1/4 cup Hoisin, 1/2 tsp 5 spice, 1 Tbsp soy sauce, 1 Tbsp Honey, 1 Tbsp Sesame Oil, 2 tsp minced ginger and sesame seeds.

The bottom one is 1/4 cup Thai sweet chili sauce, 1 Tbsp rice vinegar, 1 Tbsp soy sauce, 1 Tbsp brown sugar, 1 Tbsp sesame oil.



The reddish sauce was brushed on the Bok Choy and grilled.



As that was going, I stir fried some green beans with garlic, oyster sauce and soy sauce.



When the chicken was at temp, I brushed with the 5 spice glaze and it went over direct for some color..



Here's the plated green beans and bok choy.



Plated with some rice...









Enjoy!

treytexag said:

Wow, that looks really good. I want to do a meal just like that. Please tell me, what does the grilled bock choy taste like? Also, what did you stir fry the green beans in? I'm assuming your did 'em in a pan on the weber? How long did you cook the chicken?

Sorry for all the questions. Just looks so good, I want to do 'em myself sir!

Thanks, Trey in Houston

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The grilled bok choy was really good. The red glaze you brush on it helps it caramelize. I used baby bok choy. When you grill it, put the stalk end over the coals and have the leafy ends not over direct heat. They cooked about 3 minutes a side and I had a pretty hot fire. I've seen other folks grill romaine lettuce similarly. It turns out really well. If I only had regular bok choy available, I might microwave it a bit to soften before they went on the grill. Those aren't tender enough to soften in the short grill time you can use.

I did the green beans inside in a wok. I have a wok grill grate, but I was lazy with the snow and everything else. I heated 2 Tbsp of oil in my wok and got near the smoke point, then I tossed in 2 Tbsp of chopped garlic. After 2 min or so, I tossed in the green beans. They cooked under high heat for about 3 minutes. Then I added in a Tbsp of soy sauce and oyster sauce. I tossed that, then added 1/4 cup of water and put the lid on so they would steam. They steamed for 5 minutes or so to a softened, but still crunchy tenderness. I let them cook for another 1 minute or so at the end without the lid to thicken the remaining liquid. It would have been nice to have some heat in there, but I knew the family wouldn't have wanted that, so I left it out.

The chicken went on indirect at 350. They cooked for about 45-50 minutes, then I glazed them and put them direct over the fire to get some color. I left a few on a little too long, but I was fighting watching the Colts/Chiefs game while cooking. :roll:

treytexag said:

Me too, I guess that's why it really tweaked my interest - like you say fusion of Asian and smoking / grilling.

Now that Chicago has filled me in on the details, I'm headed to the grocery store!

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Very cool. Definitely post your results!