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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini