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Five-spice Vietnamese Chicken

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      Title: FIVE-SPICE VIETNAMESE CHICKEN
 Categories: Chicken, Viet, Bbq
      Yield: 4 Servings
 
    1/4 c  Scallion; coarsely chopped
      1    Garlic clove
      1 tb Clam juice
  1 1/2 ts Soy sauce
      1 ts Sugar
    1/2 ts Five-spice powder
      1 lb Chicken thighs; skin removed
 
  Notes: VERY Low-Cal! Serve with Grilled Corn on the Cob or rice and
  salad.
  
  To prepare marinade, in gallon-size sealable plastic bag, combine
  scal- lions, garlic, clam juice, soy sauce, sugar and five-spice
  powder. Add chicken; seal bag, squeezing out air; turn to coat
  chicken. Refrigerate at least 4 hours or overnight, turning bag over
  occasinally.
  
  Place grill rack 5: from coals.  Prepare grill according to manufac-
  turer's directions.
  
  Grill chicken 25-30 minutes, brushing with marinade and turning occa-
  sionally, until chicken is cooked through.
  
  Each serving provides: 2 P, 5 C.  Per serving: 126 cal, 4 g pro, 6 g
  fat, 2 g car, 107 mg sod, 54 mg chol.
  
                                   per Valerie Whittle Submitted By SAM
  WARING  On MON, 06 NOV 1995
  105605 GMT
 
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