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Pan-Asian Chicken Escabeche

Pan-Asian Chicken Escabeche – From the Illinois Institute of Art Cooking School, Chicago
  • 4 ServingsServings


  • 6 chicken thighs, boneless and skinless
  • 1 TBLS Chinese five spice powder
  • 1 TBLS olive oil
  • 1 tsp salt, divided
  • 1 tsp black pepper, divided
  • 1 red bell pepper, seeded and quartered
  • 1 yellow bell pepper, seeded and quartered
  • 1 jalapeno pepper, seeded
  • 2 cans water chestnuts (5 ounces each)
  • 1 carrot, peeled and cut into 1 inch chunks
  • 1 English cucumber, skin on and cut into 1 inch chunks
  • 2 radishes, halved
  • 1 red onion, quartered
  • 1 Clove garlic, minced
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 2 TBLS cilantro, chopped
  • 2 TBLS parsley, chopped



1 In large, resealable plastic bag, combine Chinese five spice powder, 1 tablespoon olive oil, ½ teaspoon salt and ½ teaspoon black pepper. Add chicken thighs to bag, seal well and turn to coat.
2 Marinate chicken in refrigerator for one hour, or up to overnight.
3 While chicken is marinating, place red pepper pieces, yellow pepper pieces, jalapeno pepper pieces, water chestnuts, carrot,
4 Rough chop by pulsing the blade. If food processor is not available, vegetables may be julienned by hand.
5 Place chopped vegetables in large bowl. Add garlic, lime juice, ¼ cup olive oil, remaining ½ teaspoon salt and remaining ½ teaspoon pepper.
6 Place bowl in refrigerator and allow to sit for one hour or up to overnight.
7 Prepare gas or charcoal grill.
8 Place chicken on grill and cook, turning, until done throughout, about 6 minutes per side. Cool and shred meat coarsely.
9 Add chicken to vegetable salad mixture
10 Add cilantro and parsley; stir well to combine.

Source: National Chicken Council