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Adjustable stand — hold cookbook or tablet at eye level while cooking
Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Real fermented mirin — sweet rice wine for glazes and teriyaki
Flat skewers prevent spinning — seekh kebab, tikka, tandoori
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Real fermented mirin — sweet rice wine for glazes and teriyaki
Flat skewers prevent spinning — seekh kebab, tikka, tandoori
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Combine five-spice powder, sauce, juice, oil, ginger, garlic, and salt (to taste) in a medium-sized bowl and mix well. Add chunks of chicken breast and stir to coat. Distribute chicken so all pieces have maximum contact with marinade, cover bowl, and marinate for at least 1 hour in refrigerator. Preheat gas or electric grill, or light charcoal grill. When grill is nearly ready, remove chicken from refrigerator and spear cubes on bamboo skewers. grill for 1 minute on each of four sides, or until chicken is cooked through and juices run clear. * If no Chinese five-spice powder, mix ground cloves, cinnamon, hot pepper, fennel, and anise to make 2 teaspoons.