Five-Spice Grilled Chicken, while I’m at it.

Ingredients

1/4 cup soy sauce

2 Tbsp. orange juice

1 tsp. five-spice powder

1 clove garlic, crushed and minced

1- 2 ½, 3 lb. broiler-fryer chicken, quartered

2 Tbsps. honey

Hot cooked pasta (optional

Steamed rice (optional) Carrot strips (optional) Cucumber slices (optional)

Directions:

ü For marinade, combine soy sauce, orange juice, five-spice powder, and garlic. Place chicken in a plastic bag set into a shallow dish. Add marinade; seal bag. Turn chicken to coat well Chill for 6 to 24 hours, turning chicken occasionally. Remove chicken from bag. Discard marinade.

ü Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan.

ü  Place chicken, bone side down, on grill over drip pan. Cover and grill for 50- 60 minutes, or until chicken is tender and no longer pink, brushing occasionally with honey the last 5 minutes of grilling.

ü Serve over pasta, or rice tossed with carrot strips, if desired. Garnish with cucumber strip. Makes 4 servings.