Recipe: Silver Paper Chicken (grilled)

SILVER PAPER CHICKEN

8 chicken thighs (2 1/2-3 pounds) or 4 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1/2 cup soy sauce or reduced-sodium soy sauce
1/4 cup sugar
2 tablespoons rice wine or dry sherry
1 clove garlic, minced
1/2 teaspoon Chinese five-spice powder*
4 large green onions, trimmed, cut in 2-inch lengths

If using chicken thighs, remove skin. Using sharp cleaver, cut each thigh through bone, crosswise in half. If using chicken breasts, cut each into 2-inch pieces for 16 pieces altogether. Rinse chicken under cold running water, then drain and blot dry with paper towels.

Combine soy sauce, sugar, rice wine, garlic and five-spice powder in heavy-bottomed saucepan; bring to boil on medium heat. Continue boiling until thick and syrupy, about 5 minutes. Transfer mixture to bowl and allow to cool to room temperature. Add chicken pieces; toss to coat. Cover and marinate in refrigerator 2-4 hours.

WHEN READY TO COOK:
Heat grill.

Cut 16 (6-inch-square) pieces of aluminum foil. Place piece of foil, shiny side up, on work surface.

Drain chicken, reserving marinade, and place piece along with piece of green onion, in center of each piece of foil. Spoon a little marinade on top of each piece of chicken, then wrap by crinkling foil together, rather than folding it neatly.

Arrange bundles on hot grate and grill, turning with tongs. Cook until chicken is thoroughly cooked, about 4-8 minutes. To test for doneness, carefully unwrap one of the bundles. Chicken should feel firm and hot to the touch.

*Chinese five-spice powder is a mixture of five dried and ground spices: cinnamon, cloves, fennel seed, star anise and Sichuan peppercorns. It's sold at Asian markets and some supermarkets with large Asian specialty sections.

Servings: 16
Source: The Barbecue Bible by Steven Raichlen