Recipe: Grilled 5-Spice Chicken

I've been really into Vietnamese food lately, particularly the grilled meat and rice plates I've been having at restaurants. The meats are incredibly smoky and the pickled vegetables served alongside add a refreshing crunch that balances everything out. The following recipe uses 5-spice powder, which I picked up at a specialty spice shop but can easily be found in Asian grocery stores. I chose to have the chicken on top of a romaine lettuce salad with avocado and roasted broccoli, all lightly dressed with just olive oil, lemon juice, and salt & pepper in order to use up some leftover vegetables in my fridge and to also balance out the strong flavors of the chicken. This is now my go-to recipe for making a Vietnamese inspired grilled chicken and maybe next time I'll try eating it with coconut rice and pickled vegetables.

Grilled 5-Spice Chicken
Adapted from Epicurious
Serves 4

Ingredients
4 boneless, skinless chicken breasts or tenders
3 tbsp vegetable oil
2 tbsp soy sauce
3 tbsp minced ginger
3 tbsp minced garlic
2 tbsp sugar
1 tsp five-spice powder
½ tbsp sea salt
½ cup soy-lime dipping sauce

Soy-Lime Dipping Sauce
1 clove garlic
2 fresh thai bird chilies
2½ tbsp sugar
1/3 cup soy sauce
2 ½ tbsp lemon juice
¼ cup water, or to taste

Instructions
In a bowl, combine the oil, soy sauce, ginger, garlic, sugar, five-spice powder, and salt.
Stir well to blend. Add the chicken and turn several times to coat evenly.
Marinate in the refrigerator for at least 4 hours.
Preheat a grill or skillet to medium heat and cook the chicken 10 minutes, then turn over and cook other side until the chicken is cooked.
Transfer the chicken to a serving platter or serve on individual plates with rice or atop salad with the dipping sauce.