Chinese Char Siu Grilled Chicken

Method7 steps · about 45 min

1. 1

   Step 1: Mix the brown sugar (2 tbsp), hoisin, Shaoxing wine (1 tbsp), five-spice powder (½ tsp), white pepper (¼ tsp), sesame oil (½ tsp) and minced garlic (2) into a smooth BBQ sauce. Add the optional red coloring if using.

   Uses 2 tbsp brown sugar · 2 tbsp hoisin sauce · 1 tbsp Shaoxing wine · ½ tsp five-spice powder · ¼ tsp white pepper · ½ tsp sesame oil · 2 garlic cloves, minced · 5 drops red food coloring, optional

   
2. 2

   Step 2: Divide the mixed sauce evenly between two small bowls. Keep one half clean for serving, covered and away from raw chicken and the basting brush. Use the other half for basting during cooking.

   Uses Clean serving half of the mixed sauce · Basting half of the mixed sauce

3. 3

   Step 3: Choose one cooking route: prepare a medium-hot BBQ grill, or preheat the broiler and line a rimmed baking sheet with foil for the chicken. Keep the raw chicken refrigerated until the selected heat source is ready.

4. 4

   Step 4: Season the raw chicken with salt to taste and place it on the medium-hot grill, or on the lined baking sheet under the broiler. Cook the first side for about 10 minutes, watching closely to prevent burning.

   Uses 900 g raw chicken thighs and drumsticks · Salt to taste for seasoning the raw chicken

5. 5

   Step 5: Turn the chicken once and cook the second side for about 10 minutes. Continue watching the surfaces so they brown without burning.

   Uses Chicken after its first-side cooking

6. 6

   Step 6: After both initial sides have cooked, brush the chicken with sauce from the basting half and continue grilling or broiling until the thickest meat reaches 165°F/74°C, measuring away from bone. Watch the sugary glaze closely and adjust the heat or broiler distance if it darkens too quickly. Discard any sauce left in the used basting bowl.

   Uses Chicken after both initial sides · Sauce drawn from the allocated basting half, as needed

   
7. 7

   Step 7: Transfer the cooked chicken to a clean serving platter. With a clean brush, finish it with the desired amount from the clean reserved serving half of the sauce, and serve. Keep any unused clean sauce separate from the used basting sauce.

   Uses Cooked glazed chicken lifted onto a clean platter · Sauce drawn from the clean reserved serving half, as desired