Char Siu Chicken
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!
Servings: 12 Servings
Ingredients
Marinade
- 6 Tablespoons granulated sugar
- 2 Tablespoons salt
- 1½ teaspoons five spice powder
- 1 teaspoon white pepper
- 3 Tablespoons apple cider vinegar
- 1½ teaspoon sesame oil
- 3 Tablespoons hoisin sauce
- 1 Tablespoon molasses
- 2 teaspoons garlic powder
- ½ teaspoon red food coloring
- 6-8 pounds 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 6 Tablespoons granulated sugar, 2 Tablespoons salt, 1½ teaspoons five spice powder, 1 teaspoon white pepper, 3 Tablespoons apple cider vinegar, 1½ teaspoon sesame oil, 3 Tablespoons hoisin sauce, 1 Tablespoon molasses, 2 teaspoons garlic powder, and ½ teaspoon red food coloring) Add the 6-8 pounds chicken pieces. (The thighs are our favorite, but drumsticks are good too.) Place in refrigerator and let marinate for 1-3 days. 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 3 Tablespoons vegetable oil, 3 Tablespoons honey, 3 Tablespoons hoisin sauce, and 3 Tablespoons soy sauce to make the basting liquid. Remove chicken from the marinade and add about 1 cup of the marinating liquid to the basting mixture.
- Preheat your grill. Because of the high sugar content in the basting liquid, cook over indirect heat or a low flame.
- Cook chicken, basting frequently until a meat thermometer reads 165°F. Because the basting liquid has raw chicken juice in it, quit basting about 5 minutes before the chicken is done cooking.
- Rest for 5 minutes and then serve.
Nutrition
Serving: 1Serving | Calories: 377kcal | Carbohydrates: 7g | Protein: 29g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 839mg | Potassium: 341mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 218IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg
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