Name: Char Siu Chicken Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 large garlic clove; ¼ tsp chinese five-spice powder; 2 tbsp honey; 2 tbsp hoisin sauce; 1½ tbsp soy sauce; 1 tbsp ketchup; 2 tsp sesame oil; 1¾ lbs chicken thighs

How To Make Char Siu Chicken

Level up your grilled chicken dish with this flavorful Char Siu Chicken that’s marinated with Chinese 5-spice powder, honey, hoisin sauce, and ketchup!

Preparation: 5 minutes

Cooking: 30 minutes

Marinate Time: 30 minutes

Total: 1 hour 5 minutes

Serves:

Ingredients

1large garlic clove,put through a garlic press, or minced, mashed
¼tspChinese five-spice powder
2tbsphoney,preferably amber colored
2tbsphoisin sauce,brimming
1½tbspsoy sauce
1tbspketchup
2tspsesame oil,scant, toasted
1¾lbschicken thighs,boneless, skinless

Instructions

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).
Lightly oil a cast-iron stovetop grill pan and set over medium-high heat.
Add the chicken 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.
Alternatively, prepare a medium charcoal fire or preheat a gas grill to medium and cook the chicken for 10 to 12 minutes, basting during the last 3 minutes.
Transfer to a platter and let rest for 5 to 10 minutes before serving.

Recipe Notes

This recipe is easily doubled. If the thighs are quite large, butterfly them. Pat the chicken thighs with paper towels to remove excess moisture, then trim and discard any big fat pads. If the thighs are large or super uneven in thickness, butterfly each one. Lay the thigh, smooth-side down, on your cutting board. Wielding the knife horizontally, slash the big mound of flesh to create a flap of meat, stopping just shy of cutting all the way through. Fold back the meat flap created. The thigh should now be about 50 percent longer and relatively even in thickness. If the result seems awkwardly large, cut it crosswise into two smaller, square-ish pieces. Set aside.