This recipe requires preparation in advance!

A similar dish to Barbecued balsamic chicken fillets but using mainly Chinese ingredients, the key one being Chinkiang rice vinegar (Chinese black vinegar) which is similar to balsamic vinegar.

Rather than barbecuing, I am using my Breville Panini Press as the weather is being typically English today.

Spicy barbecued Chinkiang chicken
Servings:Serves 4
Calories per serving:188
Ready in:2 hours 30 minutes
Prep. time:2 hours 15 minutes
Cook time:15 minutes
Recipe author:Chef
First published:24th October 2012

Best recipe review

Makes a great barbecue too.


A unique flavour, but the vinegar is quite hard to get hold of.

Jerry, aka Chef)

Marinading in Chinkiang rice vinegar


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Add the Chinkiang rice vinegar, soy sauce, sugar, olive oil and salt and Szechuan peppercorns to a bowl and mix well
  2. Cut a few slashes into either side of the chicken pieces
  3. Add the chicken pieces to the mixture and marinate for a good few hours in a cool place, turning now and again. (Cover with aluminium foil or cling film to stop the cats getting at them - as well as airborne bacteria)
  4. Cook the chicken on preheated sandwich press for 12 minutes, turning once. A barbecue hotplate would take about the same time but you will need to turn it more often.
  5. Sprinkle with the freshly chopped herbs

Serving suggestions

Serve hot with plain rice and a salad.

See also

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