Grilled Vietnamese Five-Spice Chicken

• ~2 1/2 pounds chicken breasts, each quartered lengthwise

Marinade:

• 3 tbsp vegetable oil
• 2 tbsp soy sauce
• 3 tbsp minced ginger
• 2 tbsp minced garlic
• 2 tbsp sugar
• 2 tsp ground turmeric
• 1 tsp Chinese five-spice powder
• 1/2 tbsp sea salt

• star anise pods

1. Stir together all marinade ingredients except anise, and marinate chicken at least 4h.
2. Break off star anise pods and toast on a pan to become fragrant. Remove from pan, chop into smaller pieces, then put them into a pepper mill.
3. Half an hour before grilling/broiling, grind at least 1 Tbsp star anise powder and add to the marinating chicken, turning to coat.