Lemon & five-spice chicken

Lemon & five-spice chicken

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(13 ratings)

Prep: 5 mins Cook: 20 mins


Serves 4
Give your chicken some zing, on the grill or BBQ

Nutrition and extra info

  • Easily doubled

Nutrition: per serving

  • kcal493
  • fat30g
  • saturates9g
  • carbs7g
  • sugars7g
  • fibre0g
  • protein50g
  • salt2.25g


  • 2 lemons



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 3 tbsp light muscovado sugar
  • thumb-sized piece ginger, shredded (no need to peel)



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves, crushed
  • 5 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • ½ tsp Chinese five spice powder
  • splash dry sherry or dry white wine
  • 8 chicken thighs


  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.

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Comments, questions and tips

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21st Sep, 2008
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.
12th Feb, 2008
7th Nov, 2007
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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