Ingredients
-
8
-
4
-
1/2
-
1/4
-
2
-
1
-
1/2
-
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
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. |
|
2
Done
|
Combine the Soy Sauce, 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. |
|
3
Done
|
Preheat Grill to High, Cut 16 6-Inch Inch Squares of Aluminum Foil; Place Foil (shiny Side Down) on Your Work Surface. |
|
4
Done
|
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. |
|
5
Done
|
(at This Point Chicken Can Wait 4-6 Hours Before Grilling-Fridge It Until Ready to Cook). |
|
6
Done
|
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). |
