This fun grilled chicken recipe is based of char siu, the red pork you see at
Chinese restaurants. It soaks for a long time in a great marinade giving it
that color and tons of flavorful.
Chinese restaurants. It soaks for a long time in a great marinade giving it
that color and tons of flavorful.
This bright red chicken’s color is matched by its
bold flavors. It is a mix of sweet and savory with a lovely mix of
spices. It is sticky and delicious. The chicken marinates for
several days giving the flavor a chance to really soak in. You finish it
with a great glaze as it cooks giving you that finger licking good shiny
finish. This is a fun way to switch up your grilled chicken
routine!
bold flavors. It is a mix of sweet and savory with a lovely mix of
spices. It is sticky and delicious. The chicken marinates for
several days giving the flavor a chance to really soak in. You finish it
with a great glaze as it cooks giving you that finger licking good shiny
finish. This is a fun way to switch up your grilled chicken
routine!
Today I am going to give you a quick peek into the strange
inner workings of my family. I hope it doesn’t weird you out to much!
We went through a phase when I was a kid where we went to the Chinese
buffet semi-regularly for lunch.
I don’t remember if it was a birthday thing or just a way to get
us out of the house for a bit when we were all at home during the summer.
I guess it doesn’t really matter.
us out of the house for a bit when we were all at home during the summer.
I guess it doesn’t really matter.
One of the items on the buffet that always found its way onto
everybody’s plate was the red meat threaded on a skewer. You know what
I’m talking about.
everybody’s plate was the red meat threaded on a skewer. You know what
I’m talking about.
None of us knew what it was really called, so we had a
family nickname for it. Are you ready?
family nickname for it. Are you ready?
Oh my. No, really prepare yourself.
Ready now?
Ok, we all called in monkey butt on a stick.
Who knows how it started, but it stuck. We still call it that to this
day. I don’t know what’s wrong with us… please send help!
day. I don’t know what’s wrong with us… please send help!
So, when I was brainstorming ideas for something fun as
our entry for
The Big Poultry Grill-Off I knew I had a winner on my hands as soon as I thought of char siu
chicken. It would be perfect!
In the week leading up to the competition, everyone was getting
really excited and couldn’t help but give some clues as to what they were
making. I quietly nodded, very careful not to give anything away.
really excited and couldn’t help but give some clues as to what they were
making. I quietly nodded, very careful not to give anything away.
The day of the big contest, the grills circled and the fire was
lit. I waited until the last minute to bring out the bag of red chicken
for Matt to grill.
lit. I waited until the last minute to bring out the bag of red chicken
for Matt to grill.
My brother K.C. quickly came over to inspect what we had going
on. I asked him if he knew what it was. He quickly answered
“Chicken Butt!” Ha! Basically 😉
on. I asked him if he knew what it was. He quickly answered
“Chicken Butt!” Ha! Basically 😉
We have made this a few times now, with varying degrees of
food coloring and a couple of different lengths of marinating. Though
the food coloring really shouldn’t affect the flavor much, it at least makes a
mental difference.
We really like the really red chicken more than that slightly red
chicken. It’s probably all in our heads, but it definitely makes more of
an impact.
chicken. It’s probably all in our heads, but it definitely makes more of
an impact.
We also like the chicken better with a full 3 days in the
marinade, though again the shorter times still had good flavor. Just buy
really fresh chicken with a long date on it and let them really soak it up.
marinade, though again the shorter times still had good flavor. Just buy
really fresh chicken with a long date on it and let them really soak it up.
My husband likes to grill over a wood fire, so that is how
we’ve always cooked it. However, I think it would be a lot easier to
control the heat and finish on a gas grill. Just use whatever grilling
method you are most comfortable with.
we’ve always cooked it. However, I think it would be a lot easier to
control the heat and finish on a gas grill. Just use whatever grilling
method you are most comfortable with.
I am sure we will eventually make a version using pork and
treading it on skewers for the full monkey butt on a stick experience.
But I will tell you a secret, the chicken thighs are actually
better!
They stay so juicy and there is plenty of flavor. Of course
I didn’t get the best pictures during the competition.
I didn’t get the best pictures during the competition.
There was a lot going on and I was too excited. But I’ve
had people clamoring for this recipe and that of the winning entry,
K.C.’s Turkey Bacon Explosion.
had people clamoring for this recipe and that of the winning entry,
K.C.’s Turkey Bacon Explosion.
I aim to please, so we decided to remake both and share them
with you. Now you are armed and dangerous if ever you enter into your
own poultry grilling contest!
with you. Now you are armed and dangerous if ever you enter into your
own poultry grilling contest!
Char Siu Chicken
Yield: 12 Servings (Makes 6-8 pounds of chicken, but could easily be scaled down)
Prep time: 15 MinCook time: 15 Mininactive time: 72 HourTotal time: 72 H & 30 M
This bright red chicken’s color is matched by its bold flavors. It is a mix of sweet and savory with a lovely mix of spices. It is sticky and delicious. The chicken marinates for several days giving the flavor a chance to really soak in. You finish it with a great glaze as it cooks giving you that finger licking good shiny finish. This is a fun way to switch up your grilled chicken routine!
Ingredients
Marinade
- 6 Tablespoons sugar
- 2 Tablespoons salt
- 1 1/2 teaspoons five spice powder
- 1 teaspoon white pepper
- 3 Tablespoons apple cider vinegar
- 1 1/2 teaspoon sesame oil
- 3 Tablespoons hoisin sauce
- 1 Tablespoon molasses
- 2 teaspoons garlic powder
- 1/2 teaspoon red food coloring
- 6-8 pounds of chicken pieces
Basting liquid
- 3 Tablespoons vegetable oil
- 3 Tablespoons honey
- 3 Tablespoons hoisin sauce
- 3 Tablespoons soy sauce
- any remaining marinade
Instructions
- In a large zipper top bag, mix together all of the marinade ingredients. Add the chicken pieces. (The thighs are our favorite, but drumsticks are good too.) Place in refrigerator and let marinate for up to 3 days. We have done anywhere from 1 1/2 to 3 days and the longer chicken that marinated longer was our favorite. Every so often adjust the chicken in the bag so that all of the chicken gets plenty of contact with the goodness.
- The day of grilling, stir together the basting liquid. Remove chicken from the marinade and add remaining marinade liquid to the basting liquid.
- Preheat your grill. You want a medium heat because there is a lot of sugar in the marinade the basting liquid and you don’t want everything to turn black. Cook chicken, basting frequently until a meat thermometer reads 165 F. Remember that the basting liquid has some raw chicken juice in it, so quit basting a minute or two before you plan to pull the chicken.
Copyright: Cooking With Carlee 2020
Jan
Monday 4th of June 2018
Seriously.. these look finger licking good! So glad you shared this one on ouir our grlling recipe round up!
Carlee
Tuesday 5th of June 2018
It really is, thanks!
A Day in the Life on the Farm
Sunday 3rd of June 2018
I want to make this now just so I can tell my Angel Face we are having Monkey Butt for dinner LOL
Carlee
Tuesday 5th of June 2018
Ha! You totally should!
myrecipetreasuers
Thursday 18th of May 2017
Wow, that is a pretty cool recipe. And I must say at least your family likes to have fun, with a little humor added. This chicken looks amazing. I look forward to trying it. Something different is always fun.
Carlee
Tuesday 5th of June 2018
We are a bunch of sillies sometimes! We really enjoy this version of "monkey butt!"
Michelle
Tuesday 23rd of August 2016
What a funny story! Although I don't think I could eat it thinking of that monkey butt name! LOL Sounds delicious though!
Carlee
Wednesday 24th of August 2016
Ha! Just forget I ever said anything about it ;-) Thanks!
Jess
Tuesday 16th of August 2016
Oh yum. What a neat recipe!
Would love for you to share this with my Facebook Group for recipes, crafts, and tips: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Carlee
Tuesday 16th of August 2016
Isn't it a fun one? Thanks, Jess!