Five-spice vietnamese chicken

1. Notes: very low-cal! serve with grilled corn on the cob or rice and salad.
2. To prepare marinade, in gallon-size sealable plastic bag, combine scal- lions, garlic, clam juice, soy sauce, sugar and five-spice powder.
3. Add chicken; seal bag, squeezing out air; turn to coat chicken.
4. Refrigerate at least 4 hours or overnight, turning bag over occasinally.
5. Place grill rack 5: from coals.
6. Prepare grill according to manufac- turer"s directions.
7. Grilli chicken 25-30 minutes, brushing with marinade and turning occa- sionally, until chicken is cooked through.
8. Each serving provides: 2 p, 5 c. per serving: 126 cal, 4 g pro, 6 g fat, 2 g car, 107 mg sod, 54 mg chol.