…if what they want is GOOD food.

It may not be in my best interest to admit this, but here goes nothing: grilling chicken scares me. It’s just too easy to get wrong. Black, cremated skin on the outside with an interior so pink that just looking at it might give you salmonella. Or worse, well-cooked flesh with skin so flabby that it can be removed in a single piece. I think this is why I am especially in awe of Vietnamese chefs.  I’m not exactly sure how they do it, but somehow they’re able to keep their grilled chicken juicy and moist  inside, but with a crisp exterior reminiscent of deep-fried chicken skin.  While I’ve yet to master this elusive technique, with this fairly simple preparation the delicious results were worth the potential for failure.

A great alternative to the standard barbecue chicken, this recipe relies on the exotic flavor of Chinese five-spice powder.  Usually a mix of star anise, fennel, cinnamon, cloves and Szechwan peppercorns, the blend lends a sweet and subtly spicy flavor to the dish along with an especially heady aroma.  While its great fresh off the grill, this stuff is just as addictive cold from the fridge or at room temperature for a picnic.

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