Five-Spice Grilled Chicken
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Five-Spice Grilled Chicken

1/4 cup soy sauce
2 tablespoons orange juice
1 teaspoon five-spice powder
1 clove garlic, minced
1 (2 1/2 to 3-pound) broiler-fryer chicken, quartered
2 tablespoons honey
Hot cooked pasta (optional)
Carrot strips (optional)
Cucumber slices, halved (optional)

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.

Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place chicken, bone side down, on grill over drip pan. Cover and grill for 50 to 60 minutes or until chicken is tender and no longer pink, brushing occasionally with honey the last 5 minutes of grilling. Serve chicken over pasta tossed with carrot strips, if desired. Garnish with cucumber slices, if desired.
Makes 4 servings.

Five-spice powder is a mixture of spices often used in Chinese cooking. Although combinations may vary, the fragrant powder usually includes cinnamon, aniseed, fennel, black or Szechwan pepper, and cloves.

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