INGREDIENTS

INSTRUCTIONS

Remove about half of the skin from each chicken piece. Chop breasts
into 2-inch pieces with breastbone in. Wash and dry well. Place in  one
layer in a glass, ceramic or stainless steel dish.  Mix all other
ingredients and pour over chicken pieces. Marinate  overnight in
refrigerator, turning meat several times, or marinate at  room
temperature for 2 hours.  When the fire is ready, remove chicken pieces
from marinade and skewer  them; reserve marinade. If you have extra
star anise, add some to the  fire. Grill, basting frequently with
leftover marinade.  Bring leftover marinade to boil. Distribute by
spoonfuls onto 4 warmed  plates. Add 1 star anise and 1 small red chili
for garnish to each  plate. Place grilled chicken pieces over sauce and
serve.  Formatted for MCrecipe by JoAnn Pellegrino 5/98  NOTES : Here
the whole chicken breasts are chopped into smaller  pieces, about three
per half breast. After marinating in an unusual  sauce including red
chilies and dried star anise, the chicken is  skewered and grilled.
Dried anise stars, available in most Chinese  and other food specialty
shops, are inexpensive but flavorful. Throw  six or eight of them on
the fire and lower the grill cover for added  flavor. Recipe by: The
Joy of Grilling  Posted to MC-Recipe Digest by J Pellegrino
<gigimfg@ix.netcom.com> on  May 15, 1998

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