Features Chinese five-spice powder.
Whisk together the marinade ingredients in a bowl. Pour into a resealable plastic bag large enough to hold the chicken. Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 6 hours. Meanwhile an hour or so before you put the chicken on to cook, whisk together the sauce ingredients in a small bowl. Set aside. Put the mushrooms in a resealable plastic bag and add garlic, olive oil, balsamic vinegar and pepper. Let marinade until the chicken goes on. Make the Cauliflower-Mash (can be heated in the microwave). Cut the tomatoes, onions and squash. Put the veggies on the grill when you start the chicken along with the Portobello mushrooms. Prior to cooking the chicken, preheat an outdoor grill to medium-high heat and lightly oil the grate. Pat chicken pieces dry with paper towels. Reserve marinade mixture in a small bowl. Place chicken on the preheated grill for 2 minutes. Turn each piece and brush with reserved marinade mixture. Cook for 5-6 minutes. Turn each piece, brush with reserved marinade mixture and cook for 4-5 minutes until cooked through. Serve with the sauce mixture drizzled over the chicken, which has been placed on top of the extra virgin olive oil drizzled Cauliflower-mash. Have the veggies on the side.