Grilled Chinatown Foil Wrapped Chicken
Recipe: #33206
August 24, 2019
Categories: Chicken, Appetizers, Asian, Picnic, Potluck, Grilling (Outdoor), Gluten-Free, No Eggs, Non-Dairy Boneless Pieces, Kosher Meat, more
"I snagged this recipe from a Steve Raichlin BBQ book, he based in on a Yet Wah SF recipe I remember eating as a child. Very tasty !"
Ingredients
Nutritional
- Serving Size: 1 (431 g)
- Calories 738.6
- Total Fat - 47.5 g
- Saturated Fat - 12.8 g
- Cholesterol - 277.8 mg
- Sodium - 2275.6 mg
- Total Carbohydrate - 27.1 g
- Dietary Fiber - 2.8 g
- Sugars - 15.5 g
- Protein - 50.5 g
- Calcium - 105.6 mg
- Iron - 3.6 mg
- Vitamin C - 19 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Remove skin if using thighs cut each thigh through the bone crosswise in half, if using boneless, cut boneless breast into 2-inch pieces for 16 pieces altogether (rinse and blot dry) trim scallions and cut each into (4)-2" sections.
Step 2
Combine the soy sauce, brown sugar, rice wine, garlic and 5 spice powder in a heavy saucepan and bring to boil over medium heat, continue boil until thick and syrupy, about 5 minutes, transfer mixture to a bowl and let cool to room temperature, add chicken pieces toss to coat thoroughly, and let marinate covered in the fridge for 2-4 hours.
Step 3
Preheat grill to high, cut 16 6-inch inch squares of aluminum foil; place foil (shiny side down) on your work surface.
Step 4
Drain the chicken, reserving the marinade, and place a piece, along with a piece of scallion in the center of foil, spoon a little marinade on top of chicken piece, then crinkle foil around chicken.
Step 5
(At this point chicken can wait 4-6 hours before grilling-fridge it until ready to cook).
Step 6
When ready to cook, arrange the little bundles on on the hot grate and grill turning with tongs until chicken is cooked through (4-8 minutes at most) to test doneness unwrap 1 of the bundles, the chicken should feel firm and hot to the touch (warn guests the chicken will be steamy and hot).
Tips
No special items needed.