Lemon & five-spice chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 2 lemons
- 3 tbsp light muscovado sugar
- thumb-sized piece gingershredded (no need to peel)
- 2 garlic clovescrushed
- 5 tbsp soy sauce
- ½ tsp Chinese five spice powder
- splash dry sherryor dry white wine
- 8 chicken thighs
Nutrition: per serving
- kcal493
- fat30g
- saturates9g
- carbs7g
- sugars7g
- fibre0g
- protein50g
- salt2.25g
Method
step 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).
step 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.
