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Spiced Grilled Chicken

Anise seeds taste a little bit like licorice. It is combined here with orange juice and soy sauce to make a light, flavorful marinade, from A. Todd Clapp of New York, New York.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2006


  • 1/2 cup freshly squeezed orange juice (from 2 oranges)
  • 1/2 cup soy sauce
  • 2 tablespoons vegetable oil, plus more for grates
  • 3 tablespoons peeled and finely grated fresh ginger (from a 3-inch piece)
  • 2 tablespoons anise seed
  • 2 scallions, finely chopped
  • Coarse salt and ground pepper
  • 4 bone-in chicken thighs (about 5 ounces each)
  • 4 chicken drumsticks (about 5 ounces each)


  1. Make marinade: In a resealable plastic bag, combine orange juice, soy sauce, oil, ginger, anise seed, scallions, 2 teaspoons coarse salt, and 1 teaspoon pepper.

  2. Place chicken in bag with marinade; turn to coat. Refrigerate, turning once or twice, at least 2 hours or up to 1 day.

  3. Heat grill to medium-high; oil grates. Lift chicken from marinade, letting excess drip off; discard marinade. Place chicken on grill, and cover. Cook, turning occasionally, about 10 minutes. Lower heat or move chicken to cooler part of grill. Cover, and continue to grill until chicken is opaque throughout, 10 to 15 minutes more.

Cook's Notes

For a quick side dish, toss cooled soba noodles with sliced scallions and toasted sesame oil; season with salt.

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