c i r k a

Trinidad Chicken


  • 8-10 chicken thighs, legs or wings
  • 2 Tbsp five spice powder
  • 2 limes (3 total for recipe)
  • 3 Tbsp soy sauce
  • 2 inch bulb of ginger - peeled and minced

Dipping Sauce

  • 1/2 cup oyster sauce
  • 2 Tbsp scotch bonnet pepper sauce (preferably Matouk's Soca)
  • fresh ground black pepper
  • 1 lime
  • 1/4 cup chopped scallions for garnish

  1. In large nonreactive bowl toss the chicken with the five spice powder, then with the juice of 2 limes, soy sauce, and ginger. Cover and marinate for 30 min. to 6 hrs.
  2. Heat 1/2 cup canola or other neutral oil + 2 Tbsp sesame oil in 12“ skillet. When oil is hot remove chicken from marinade, allowing extra to drip back, and add to skillet, not crowding. Cook, turning frequently, until well browned and cooked through, approx. 20 min. Cook in batches if necessary. As alternative cook in 9×13 pan in oven.
  3. To make the dipping sauce combine oyster sauce, pepper sauce, juice of lime, and black pepper. Stir to combine. Hotness can be adjusted with amount of pepper sauce, from 1 to 3 Tbsp.
  4. Drizzle sauce over cooked chicken and serve the remaining sauce on the side. Garnish with chopped scallions. Traditionally served with fried rice.
  5. Alternative cooking: Place in baking dish skin side down. Cook in 425deg oven on lower rack for 20-25 min. until skin side starts to brown and meat reaches 160 deg. Heat broiler, flip over, heat on middle rack 5 min. until skin brown and meat reaches 175 deg. Rest 5 min.

Serves: 6       Total cook time: 40min
Source: Trini-Chinese Chicken NYT magazine 3/31/13

recipe/trinidadchicken.txt · Last modified: 2015/03/31 13:52 by rob