Char Siu Chicken Thighs With Beijing Barbecue Sauce Food

CHINESE BBQ CHICKEN

Steps:

• Place Marinade ingredients in a ziplock bag or bowl and mix to combine.
• Add chicken and mix to coat. Marinade for 3 - 24 hours.
• Optional: Cut chicken into bite size or large pieces and thread onto skewers. Use 1 skewer for small pieces, 2 for large, like pictured in post.
• Heat half the oil in a heavy based skillet over medium high heat, or BBQ on medium (if using grill side, brush oil on bars).
• Remove chicken from marinade (RESERVE for basting) and place in the skillet - cook in 2 batches, don't crowd the pan. Cook for 4 minutes then turn.
• Use the Marinade to baste the cooked side of the chicken. After 3 minutes, turn the chicken over so the basted side is now cooking again - cook for 1 minute.
• Baste the chicken, then turn again and cook for 45 sec - 1 min.
• Transfer chicken to a plate, cover loosely with foil and rest for 5 minutes.
• Serve, garnished with green onions / scallions if using!

CHAR SIU CHICKEN THIGHS WITH BEIJING BARBECUE SAUCE

Steps:

• Step 1: Place the chicken thighs on a cutting board and open them through the cut made to remove the bone. Season the insides of the chicken with salt and pepper. Spread the meat with the mustard. Fill each thigh with an equal amount of cheese, Chinese sausage, ham, sliced shiitakes, and scallions. Close the thighs to envelop the stuffing and secure with 2 intersecting pieces of butcher's string. Refrigerate until grilling. ShareTweetPin257 Shares Step 2: When you are ready to cook, set up your grill for indirect grilling and preheat to medium. Brush and oil the grill grate. ShareTweetPin257 Shares Step 3: Arrange the chicken thighs skin side on the grill grate. Add wood to the coals or the smoker box of your gas grill. Indirect grill the chicken thighs with the grill lid closed until the outsides are browned and sizzling and the cheese is melted, about 50 minutes. The internal temperature should be 165 to 170 degrees F on an instant-read thermometer. ShareTweetPin257 Shares Step 4: Brush the thighs with the Char Siu Barbecue Sauce. ShareTweetPin257 Shares Step 5: Serve at once, snipping and discarding the strings. Sprinkle the thighs with the remaining scallions, and serve the remaining barbecue sauce on the side. ShareTweetPin257 Shares

CHAR SIU CHICKEN

Steps:

• Whisk brown sugar, soy sauce, hoisin sauce, honey, garlic, sriracha sauce, sherry, food coloring, sesame oil, Chinese five-spice powder, and liquid smoke together in a bowl; pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 to 48 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil and place a roasting rack in the bottom of the pan.
• Remove chicken from marinade and place on the rack in the prepared roasting pan.
• Pour marinade into a saucepan; bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. Remove from heat.
• Bake chicken in the preheated oven, turning once and basting occasionally with marinade, until the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHAR SIU BBQ'D CHICKEN

Steps:

• Mix together the sauce by combining the hoisin, brown sugar, Shaoxing wine, five spice powder, pepper, sesame oil, garlic, and red food coloring (if using).
• Season the chicken with salt to taste, and place the chicken on a medium-hot grill, turning once, for 10 minutes per side. Keep an eye on the chicken to make sure it doesn't burn.
• Put about half of the BBQ sauce in a small bowl for serving, and set aside.
• After 20 minutes. Baste the chicken with the remaining sauce and continue to grill until the chicken is cooked through (time will vary depending on the size of the chicken). Transfer the chicken to a serving platter, brush with the reserved sauce, and serve.