Love char siu pork? Try its easier, faster cousin, char siu chicken. You’ll wonder how you ever grilled chicken thighs without this mix of honey, hoisin, garlic, soy sauce, and Chinese five-spice powder.
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TABLE OF CONTENTS
●Igredients
●Instructions
●Serve
Ingredients
●1 large clove garlic, put through a garlic press or minced and mashed
●1/4 teaspoon Chinese five-spice powder
●2 tablespoons honey, preferably amber colored
●2 brimming tablespoons hoisin sauce
●1 1/2 tablespoons soy sauce
●1 tablespoon ketchup
●2 scant teaspoons toasted sesame oil
●1 3/4 pounds boneless, skinless chicken thighs (see recipe note)
Method
1.Marinate the chicken:
In a large bowl, stir together the garlic, five-spice powder, honey, hoisin, soy sauce, ketchup, and sesame oil. Remove 3 tablespoons and set aside for glazing the chicken.
Add the chicken to the bowl, coating the pieces well. Cover with plastic wrap and marinate at room temperature for 30 minutes, or refrigerate for up to 24 hours (return to room temperature before cooking).
2.Grill the chicken:
Lightly oil a cast-iron stovetop grill pan and set over medium-high heat. Remove the chicken from the marinade, letting the excess drip off into the bowl. Lay the chicken on the grill pan and cook for 6 to 10 minutes, turning several times.
To test for doneness, pierce the flesh with the tip of a knife: The chicken is cooked when clear juices flow out.
During the last 2 minutes of cooking, when the chicken feels firm-ish, baste with the reserved marinade to freshen flavor and add sheen.
3.Let rest, then serve:
Transfer to a platter and let rest for 5 to 10 minutes before serving.