Lemon & five-spice chicken

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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

Latest comments and suggestions

• Claire

  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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• Claire

  07 November 2007

  Claire rated this recipe

  

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• Annie

  12 February 2008

  Annie rated and commented on this recipe

  

  Delicious!

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• Trish

  21 September 2008

  Trish rated and commented on this recipe

  

  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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• Victoria

  31 May 2009

  Victoria rated and commented on this recipe

  

  I used this recipe for chicken kebabs on the bbq and it went down a treat. Marinated for about 3 hours and the meat was particularly tender and tasty. My family enjoyed this.

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• placebo_effect

  07 June 2009

  placebo_effect rated and commented on this recipe

  

  The marinade was delicious but the chicken definitely needs more like 25-30 mins to cook under the grill, rather than 20.

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• recipes

  17 June 2009

  recipes rated and commented on this recipe

  

  Nice flavours from a quick preparation. As mentioned earlier, it needed 25 mins for the chicken to be cooked through

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• vlaoverton

  23 June 2009

  vlaoverton rated and commented on this recipe

  

  Great flavour and quick and easy to prepare. May also add a little bit of chilli next time to give it a bit of a kick!

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Ingredients

• 2 lemons
• 3 tbsp light muscovado sugar
• thumb-sized piece ginger , shredded (no need to peel)
• 2 garlic cloves , crushed
• 5 tbsp soy sauce
• ½ tsp Chinese five spice powder
• splash dry sherry or dry white wine
• 8 chicken thighs

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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 5 mins

Cook 20 mins

Ingredients

• 2 lemons
• 3 tbsp light muscovado sugar
• thumb-sized piece ginger , shredded (no need to peel)
• 2 garlic cloves , crushed
• 5 tbsp soy sauce
• ½ tsp Chinese five spice powder
• splash dry sherry or dry white wine
• 8 chicken thighs

Per serving

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

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