To prepare marinade, in gallon-size sealable plastic bag, combine scal- lions, garlic, clam juice, soy sauce, sugar and five-spice powder. Add chicken; seal bag, squeezing out air; turn to coat chicken. Refrigerate at least 4 hours or overnight, turning bag over occasinally.

Place grill rack 5: from coals. Prepare grill according to manufac- turer's directions.

Grill chicken 25-30 minutes, brushing with marinade and turning occa- sionally, until chicken is cooked through.

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.

per Valerie Whittle

Gmt