2 small boneless, skinless chicken breasts
2 cloves garlic, minced and mashed into a paste
1 tsp salt
1/2 tsp 5 spice powder
1 tsp sesame oil
1 tsp lemon juice
a pinch of chili flakes
1. Mix all marinade ingredients in a zip-top bag with the chicken. Squeeze out as much air as possible, seal, and squish the mixture around to coat the chicken. Place in the refrigerator for 2-4 hours or overnight.
2. Heat the grill, or a stove-top grill pan, and grill chicken pieces until cooked. Cooking time will depend on thickness of chicken and temperature when placed onto grill.
3. Remove the chicken from grill, let it rest about 10 minutes, then serve.
—USDA recommends an internal temp of 165°F for breasts so a meat thermometer will come in handy.
—If you prefer dark meat, substitute 3 boneless skinless thighs for the breast meat.
—It’s also great sliced thin and served as mini bahn mi sandwiches.