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.

 

RECIPE

Char Siu Chicken

PREP TIME 5 mins

COOK TIME 30 mins

MARINATION 30 mins

TOTAL TIME 65 mins

SERVINGS 4 servings

NOTE: This recipe is easily doubled.

If your 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 your 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 that you just 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.

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

·       Brimming 2 tablespoons hoisin sauce

·       1 1/2 tablespoons soy sauce

·       1 tablespoon ketchup

·       Scant 2 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 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.