I found an interesting recipe on Epicurious and adapted it over time. You can check out the original here (http://www.epicurious.com/recipes/food/views/Grilled-Five-Spice-Chicken-105523). I made it a bit healthier by using boneless, skinless chicken, added some spices I like to the marinade, and boosted the flavor in the dipping sauce too. I’ll admit that I really don’t measure anything when I cook so all of the amounts are approximate. Don’t sweat it – use more or less of things as you prefer. This comes together in a snap – I make the marinade in the morning before work and let it sit in the fridge all day. Then, when I get home, I pull it out to the counter and toast the star anise immediately. The dish comes together in 15 minutes from that point.
A nice, easy preparation for a side dish that you will want to put in to your repetoire for summer and beyond. This recipe can be cooked on a BBQ grill, stovetop grill or even in a sandwich/panini maker. Adjust herbs and spices to fit your taste or menu. I'm thinking Cajun would be darned good. Experiment with different types of potatoes, too.
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