Char Siu Chicken Thighs (Printable Version)
# What You’ll Need:
→ Marinade
01 -
1 large clove garlic, minced and mashed
02 -
1/4 teaspoon Chinese five-spice powder
03 -
2 tablespoons amber-colored honey
04 -
2 tablespoons hoisin sauce
05 -
1 1/2 tablespoons soy sauce
06 -
1 tablespoon ketchup
07 -
2 teaspoons toasted sesame oil
→ Chicken
08 -
1 3/4 pounds boneless, skinless chicken thighs
# Steps to Follow:
01 -
Pat the chicken thighs dry with paper towels to remove excess moisture. Trim and discard large fat pads. Butterfly large or uneven chicken thighs by making a horizontal cut to create a flap, stopping shy of cutting through. Fold back the flap to even out thickness. Optionally, cut into smaller, squarish pieces if awkwardly large.
02 -
In a large bowl, combine garlic, five-spice powder, honey, hoisin sauce, soy sauce, ketchup, and sesame oil. Stir well. Reserve 3 tablespoons of marinade in a separate container for glazing later.
03 -
Coat the chicken thighs evenly with the marinade in the bowl. Cover with plastic wrap and marinate at room temperature for 30 minutes, or refrigerate for up to 24 hours. If refrigerated, return to room temperature before grilling.
04 -
Lightly oil a cast-iron grill pan and preheat over medium-high heat. Remove chicken from marinade, letting excess drip off. Place chicken on the grill pan and cook for 6 to 10 minutes, turning occasionally. During the last 2 minutes of cooking, baste with reserved marinade.
05 -
For outdoor grilling, prepare a medium charcoal fire or preheat a gas grill to medium. Grill chicken for 10 to 12 minutes, turning as needed. Baste with reserved marinade during the last 3 minutes.
06 -
Transfer grilled chicken to a platter and let rest for 5 to 10 minutes before serving.
# Additional Notes:
01 -
To ensure even cooking, bring refrigerated chicken to room temperature before grilling.