Post by PattiA on Mar 17, 2019 17:06:06 GMT -5
This is so easy and delicious. I baked the thighs at 375 then broiled to caramelize the sauce.
Char Siu Chicken
Recipe by Andrea Nguyen
Prep time: 5 minutes Cook time: 30 minutes Marination time: 30 minutes Yield: 4 servings
1 large garlic clove, 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)
Special equipment:
Cast iron grill pan or grill
Note: 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.
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. 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.
3 Serve: Transfer to a platter and let rest for 5 to 10 minutes before serving.
from Simply Recipes ~ www.simplyrecipes.com/recipes/char_siu_chicken/
Char Siu Chicken
Recipe by Andrea Nguyen
Prep time: 5 minutes Cook time: 30 minutes Marination time: 30 minutes Yield: 4 servings
1 large garlic clove, 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)
Special equipment:
Cast iron grill pan or grill
Note: 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.
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. 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.
3 Serve: Transfer to a platter and let rest for 5 to 10 minutes before serving.
from Simply Recipes ~ www.simplyrecipes.com/recipes/char_siu_chicken/