Grilled Chinatown Foil Wrapped Chicken

4-7
Servings
30m
Prep Time
5m
Cook Time
35m
Ready In


"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 !"

Original recipe yields 4-7 servings
OK

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 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 & Variations


No special items needed.

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