Forget your ordinary barbecue chicken. After trying this version—a twist on the flavourful Hong Kong-style char siu barbecue pork—you'll never go back to basic.
- Total time 4 hours & 30 minutes
- Portion size 4 servings
In a small bowl, stir together soy sauce, sugar, honey, cooking wine, ginger, hoisin sauce, garlic, sesame oil, five-spice powder and pepper. Reserve 3 tbsp; set aside.
Scrape remaining marinade into resealable plastic bag. Add chicken to bag, pressing out air; sel and refrigerate, flipping occasionally, for at least 4 hours or up to overnight. Remove chicken from marinade, shaking off excess; discard marinade.
Meanwhile, preheat barbeque to medium heat (about 350°F); grease grill.
Place chicken, skin side down, on grill; close lid and cook, flipping once and brushing with reserved marinade, until juices run clear when chicken is pierced and instant-read thermometer inserted into thickest part of thigh reads 165°F, about 25 minutes. Serve with steamed rice and Chinese broccoli.
Test Kitchen Tip: To cook this chicken in the oven, bake on parchment paper-lined baking sheet at 375°F, turning once, brushing with remaining marinade, until crisp, 35 to 40 minutes.
Did You Know?
Char siu pork, with its flavourful red glaze, is a staple in Hong Kong cuisine and can be eaten alone, in a bun or with noodles or rice.
Nutritional facts PER SERVING: about
- Calories 366
- Total fat 15 g
- Saturated fat 4 g
- Cholesterol 197 mg
- Sodium 482 mg
- Total carbohydrate 16 g
- Fibre 0.28 g
- Protein 38 g