2 Tbsp Chinese 5-spice powder
2 Tbsp brown sugar
1 tsp garlic powder
1/2 tsp salt
1/8 tsp ground black pepper
1 Tbsp gluten-free soy sauce
1 tsp white wine vinegar (rice or apple cider vinegar are good too)
1 tsp brown sugar
1/2 tsp sesame oil
10 boneless, skinless chicken thighs
2 Tbsp safflower oil (any vegetable oil will work)
1/4 cup chopped chives or chopped cilantro (optional)
1. Mix up the rub and the sauce in separate small bowls. Heat up the BBQ grill for at least 10 minutes.
2. Wash the chicken, pat dry and put it in a shallow bowl. Drizzle with oil and roll the chicken to evenly coat it. Sprinkle on the rub. Toss the chicken to coat evenly with the spices.
3. Lubricate the grill with an oil-soaked paper towel. Put the chicken on the grate and grill until the chicken has dark marks (5 to 6 minutes for large thighs and 4 to 5 minutes for small thighs). Cook covered on a gas grill or uncovered over a charcoal fire. Flip over and cook until done, another 5 to 6 minutes for large thighs and 4 to 5 minutes for small thighs.
4. Put the chicken in a glass serving bowl as they are done. Drizzle with the sauce and sprinkle with the chives or cilantro. Toss a time or two before serving.
The inspiration for this recipe came from Fine Cooking, September, 2007 issue with their article "How to Grill the Juiciest Chicken". Just some simple modifications made it wonderfully gluten-free and nightshade-free, and just a tad sweeter than they had it.
Chinese 5-spice is a mixture of equal parts ground cinnamon, fennel, star anise, cloves and Szechwan pepper. It is available in the spice section in many grocery stores. It makes a great meat marinade or, as in this recipe, a spice in barbequing.