Description
Chicken marinated and roasted (or grilled) in a sweet‑smoky char siu style glaze, with crispy charred edges and a sticky, flavorful coating.
Ingredients
- 2.5 lb boneless, skinless chicken thighs
- 2 large garlic cloves, minced or pressed
- ½ teaspoon Chinese five‑spice powder
- ¼ cup honey (preferably amber colored)
- ¼ cup hoisin sauce
- 3 tablespoons soy sauce
- 2 tablespoons ketchup
- Scant 4 teaspoons sesame oil
- Salt & pepper, to taste
Instructions
- Pat the chicken thighs dry with paper towels. If thighs are thick or uneven, butterfly them so they cook more evenly.
- In a bowl, mix together garlic, five‑spice powder, honey, hoisin sauce, soy sauce, ketchup, and sesame oil to make the marinade. Reserve about half of this marinade for glazing later.
- Add chicken to the marinade, coating well. Cover and marinate for at least 30 minutes (or up to 24 hours in the fridge). Bring to room temperature before cooking if refrigerated.
- Preheat a grill pan over medium‑high heat (or prepare a grill). Lightly oil the pan or grill grates.
- Cook the chicken for 6‑10 minutes, turning several times so both sides cook evenly.
- During the final 2 minutes of cooking, baste the chicken with reserved marinade to build up a shiny, sticky glaze.
- Check doneness: juices should run clear or internal temperature should reach 165°F (74°C). Remove chicken and let rest a few minutes before slicing and serving.
Notes
- You can also roast in an oven or finish under the broiler if you prefer those methods.
- White meat (chicken breast) cooks faster and may dry out—use thighs for juiciness.
- For deeper color, you may use a drop of red food coloring or fermented red bean curd (optional).
- Adjust sweetness or glaze intensity by brushing more reserved marinade near the end.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: ≈334 kcal
- Sugar: ≈16 g
- Sodium: ≈844 mg
- Fat: ≈11 g
- Saturated Fat: ≈3 g
- Trans Fat: 0 g
- Carbohydrates: ≈19 g
- Fiber: 0 g
- Protein: ≈38 g
- Cholesterol: ≈178 mg
