Lemon & five-spice chicken

Lemon & five-spice chicken

Give your chicken some zing, on the grill or BBQ

Difficulty and servings

Easy

Serves 4

Easily doubled

Preperation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 20 mins

Method

  1. Juice 1 lemon and cut the other into slices. Put in a large food bag along with remaining ingredients and shake well to coat. leave for 10 mins (or up to 24 hrs if making ahead).
  2. Heat the grill to high or fire up the barbecue. lift the chicken out of the marinade, shake off excess, then cook under a grill or on a barbecue for 20 mins, spooning over the marinade every few mins. Turn occasionally, until cooked through and dark golden brown. Great served with new potatoes and a green salad.

Per serving

493 kcalories, protein 50g, carbohydrate 7g, fat 30 g, saturated fat 9g, fibre 0g, salt 2.25 g

Recipe from Good Food magazine, June 2006.

Latest comments and suggestions

  • 07 November 2007

    Claire commented on this recipe

    We absolutely love the flavour of this marinade. When we want something warming, we combine this with Mary Cadogan's Chicken Noodle Soup (February 2006 edition) and miss out the chicken actually in the soup.

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  • 07 November 2007

    Claire rated this recipe

    5 stars

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  • 12 February 2008

    Annie rated and commented on this recipe

    5 stars

    Delicious!

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  • 21 September 2008

    Trish rated and commented on this recipe

    5 stars

    This was a lovely recipe. I only used one lemon, squeezed the juice and then cut up what was left for the marinade. I also cooked the chicken in the sauce, basting it every now and again. Very tasty, will def make it again.

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Difficulty and servings

Easy

Serves 4

Easily doubled

Preperation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 20 mins

Ingredients

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Per serving

493 kcalories, protein 50g, carbohydrate 7g, fat 30 g, saturated fat 9g, fibre 0g, salt 2.25 g

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