Char Siu Chicken Thighs

 

Char Siu Chicken

This recipe is apparently from a Vietnamese lady who has Americanized it a little.  She said the marinade/baste is Vietnamese but originally  of Chinese origin and is used for pork shoulder BBQ .  She has adapted it for chicken thighs. She cooked it inside in a skillet. I cooked it outside on the grill.  The name Char Siu is Cantonese.  She said it could be served with regular American BBQ sides or traditional Asian sides.  Charlie said he wants to make some Bahn Mi sandwiches using this chicken.

Char Siu Chicken

PREP TIME5  5 mins COOK TIME 30 mins MARINATION 30 mins TOTAL TIME 65 mins

SERVINGS 4 servings

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.

 from Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors by Andrea Nguyen, copyright ©2019. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Ingredients

• 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)

Method

• 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).
     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.
   Serve:
  Transfer to a platter and let rest for 5 to 10 minutes before serving.