By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 12
337 cal · 35 min
Lemon & Five-Spice Chicken
Recipe GLPR0a0c98d7cd2420
Succulent grilled chicken thighs marinated in a fragrant blend of lemon, ginger, garlic, and Chinese five-spice powder with soy sauce. The chicken develops a caramelized, deeply golden exterior while remaining tender and juicy inside. A simple yet elegant dish that's naturally dairy-free and perfect for outdoor grilling.
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Ingredients
2 lemons
3 tablespoons light muscovado sugar
1 thumb-sized piece fresh ginger, shredded
2 garlic cloves, crushed
5 tablespoons soy sauce
½ teaspoon Chinese five-spice powder
2 tablespoons dry sherry or dry white wine
8 chicken thighs, skin-on
Directions
Juice one lemon and thinly slice the other. In a large resealable bag or shallow dish, combine the lemon juice, lemon slices, muscovado sugar, shredded ginger, crushed garlic, soy sauce, five-spice powder, and sherry. Stir until the sugar dissolves. Add the chicken thighs, seal the bag or cover the dish, and shake or turn to coat thoroughly. Refrigerate for at least 10 minutes, or up to 24 hours for deeper flavor.
Preheat your grill to high heat or prepare your barbecue. Remove the chicken from the marinade, allowing excess liquid to drip off, and reserve the marinade. Place the chicken on the hot grill or barbecue grate skin-side down.
Cook for approximately 20 minutes total, turning occasionally and basting with the reserved marinade every 3–4 minutes. Continue until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh, and the skin is dark golden brown and slightly charred.
Transfer the cooked chicken to a serving platter. Serve hot alongside new potatoes and a fresh green salad.
Comments
All ingredients are standard stock at Charlotte chains; muscovado sugar and five-spice powder are basic pantry items, not specialty stops. The dish relies on cheap chicken thighs and pantry acids and spices, making it cost-effective at roughly $1.50–$2 per serving for a household of 12. The stated 35 minutes is plausible if you account for searing and simmering, though prep (mincing ginger and garlic, zesting lemon) adds 10 minutes to active time—this is honest braising work, not a shortcut. Chicken thighs reheat beautifully in sauce, and the formula is forgiving enough for a weeknight crowd, though 12 servings suggests a batch cook or party rather than typical family dinner.
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