Chinese-style Spicy Grilled Chicken

Ingredients

While the Jamaican Jerk relies heavily on Scotch bonnet peppers and Caribbean spices, the Chinese-style Spicy Grilled Chicken incorporates Sichuan peppers and traditional Chinese spices. The marinade is adjusted to include ingredients like ginger, garlic, and soy sauce, which are commonly used in Chinese cuisine. The grilling technique remains the same, but the flavor profile is transformed to cater to the Chinese palate. We alse have the original recipe for Jamaican Jerk, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons Sichuan peppercorns, crushed 2 tablespoons Sichuan peppercorns, crushed
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon Chinese five-spice powder 1 tablespoon Chinese five-spice powder
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon chili flakes (adjust to taste) 1 teaspoon chili flakes (adjust to taste)
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 42g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the crushed Sichuan peppercorns, minced garlic, grated ginger, soy sauce, rice vinegar, vegetable oil, Chinese five-spice powder, brown sugar, chili flakes, and salt.
2. 2.
   Place the chicken pieces in a large ziplock bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is coated evenly. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the chicken from the marinade, allowing any excess marinade to drip off. Reserve the marinade for basting.
5. 5.
   Grill the chicken for about 6-8 minutes per side, or until cooked through and nicely charred. Baste the chicken with the reserved marinade during grilling.
6. 6.
   Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving.
7. 7.
   Serve the Fiery Sichuan Grilled Chicken hot with steamed rice or noodles.

Treat your ingredients with care...

• Sichuan Peppercorns — Toast the peppercorns in a dry pan over medium heat for a few minutes before crushing them. This will enhance their aroma and flavor.
• Chinese Five-Spice Powder — If you don't have Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For an extra kick of heat, add more chili flakes or even some dried whole red chilies to the marinade.
• If you prefer a milder flavor, reduce the amount of Sichuan peppercorns and chili flakes.
• Basting the chicken with the marinade during grilling will help to keep it moist and infuse it with more flavor.
• Serve the grilled chicken with a side of Sichuan-style pickled vegetables for a refreshing contrast to the spiciness.
• Leftovers can be used in stir-fries, fried rice, or shredded for sandwiches.

Serving advice

Garnish the Fiery Sichuan Grilled Chicken with chopped green onions and serve it with steamed rice or noodles. Add a side of stir-fried vegetables or a fresh cucumber salad to complete the meal.

Presentation advice

Arrange the grilled chicken pieces on a platter, showcasing their charred exterior. Drizzle some of the reserved marinade over the chicken for a glossy finish. Place a few lime wedges on the side for a burst of citrusy flavor.