Instructions: Remove about half of the skin from each chicken piece. Chop breasts into 2-inch pieces with breastbone in. Wash and dry well. Place in one layer in a glass, ceramic or stainless steel dish.

Mix all other ingredients and pour over chicken pieces. Marinate overnight in refrigerator, turning meat several times, or marinate at room temperature for 2 hours.

When the fire is ready, remove chicken pieces from marinade and skewer them; reserve marinade. If you have extra star anise, add some to the fire.

Grill, basting frequently with leftover marinade.

Bring leftover marinade to boil. Distribute by spoonfuls onto 4 warmed plates. Add 1 star anise and 1 small red chili for garnish to each plate.

Place grilled chicken pieces over sauce and serve.

NOTES : Here the whole chicken breasts are chopped into smaller pieces, about three per half breast. After marinating in an unusual sauce including red chilies and dried star anise, the chicken is skewered and grilled.

Dried anise stars, available in most Chinese and other food specialty shops, are inexpensive but flavorful. Throw six or eight of them on the fire and lower the grill cover for added flavor.

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