by jackie2830,
7/22/2012OUTSTANDING! My hubby is our charcoal grilling expert and his chicken is the BEST with a salt/pepper crispy skin, but this is a step beyond.....not only flavorful and delicious, but the rub really tenderized the thighs [our choice for grilled chicken] with a falling off the bone quality. This is worthy of a company dinner. We had with Paula Deen's Broccoli Slaw.....perfect foil for the sweet/sticky chicken.
by Kitchencrew,
12/16/2011This recipe is a keeper! Too cold and rainy to grill so prepared the chicken as directed and baked it in the oven at 350 and finished it off under the broiler. Served with Basmati rice and mixed vegetable saute. Ants would starve on what was left over!
by m2violin,
9/4/2011A yummy, easy recipe. Loved the glaze-the combination of hoisin sauce, maple syrup and five-spice powder gives an incredible taste. I used whole legs on this-next time I'll shorten the grilling time.
by TheMomChef,
8/26/2011The was loved by everyone in the family. The five year-old gave it 10-fingers up. Absolutely delicious. Read my full review at: http://www.takingonmagazines.com/2011/08/five-spice-chicken-with-hoisin-maple.html
by MidwesternFoodie,
8/22/2011This is great---bones picked clean! The rub is kind of a messy job but the rest is a breeze. I don't know what it could hurt to leave it on longer than 6 hours (if you wanted to get it started before you left for work in the morning), certainly worth a try. Great weekend meal. Still felt like it was missing something to put it over the top---will play around a bit (but not too much).
by Macaroni,
7/30/2011I am not a big fan of five-spice but this recipe was tasty and would definitely make again.
by alina,
7/19/2011The flavor was excellent and the chicken was super moist and almost fell off the bone. We did 4 very large whole legs. Took less than 20 minutes after searing so check for doneness at 15 minutes. The time frame for the spice rub between 2 and 6 hours was a pita, too long before dinner and not long enough for overnight. I won't be making it again because of this. If it could be left overnight, it would be a 5 star keeper.
by northridgeck,
6/28/2011This is a fabulous recipe! We made it for a dinner party and everyone agreed "it's a keeper" - after having seconds and thirds. It's a bit labor intensive to prepare, but can be done hours ahead. Served with jasmine rice and haricot verts. Sauv Blanc goes well with this.
