Five Spice Chicken

• 2 12-3 lbs broiler-fryer chickens (cut up)
• 13 cup soy sauce
• 2 tablespoons vegetable oil
• 1 onion (chopped)
• 2 teaspoons garlic (crushed)
• 12 teaspoon ginger (ground)
• 14 teaspoon cinnamon (ground)
• 14 teaspoon anise seed (crushed)
• 14 teaspoon nutmeg (ground)
• 18 teaspoon clove (ground)

1. Place chicken in shallow dish, and mix remaining ingredients; pour over chicken.
2. COVER and refrigerate, spooning marinade over chicken occasionally, at least for 1 hour.
3. (I marinate over night in zip lock bag).
4. Remove chicken from marinade; reserve marinade.
5. PLace chicken in UNGREASED oblong baking dish.
6. Brush marinade on chicken.
7. Cook UNCOVERED for about an hour (or until done) in an oven set to 350 degrees, brushing once or twice with marinade.

chickens, soy sauce, vegetable oil, onion, garlic, ginger, cinnamon, anise, nutmeg

Taken from www.food.com/recipe/five-spice-chicken-309203 (may not work)