Description
This Chinese BBQ Chicken recipe features tender chicken thigh fillets marinated in a flavorful mixture of garlic, honey, hoisin sauce, oyster sauce, soy sauce, and Chinese five spice. Cooked in a skillet or on the grill, the chicken is basted repeatedly to develop a deliciously sticky, caramelized glaze. Perfectly garnished with fresh green onions, this dish delivers authentic Chinese flavors in a quick and easy meal.
Ingredients
Scale
Marinade
- 2 garlic cloves, minced
- 2 tsp brown sugar
- 1 1/2 tbsp honey
- 1 1/2 tbsp hoisin sauce
- 2 tsp oyster sauce
- 1 1/2 tbsp light soy sauce (or all purpose soy sauce)
- 1/2 tsp Chinese five spice powder
- 1/2 tsp sesame oil (not critical)
- Few drops red food colouring (optional)
Chicken
- 750 g / 1.5 lb chicken thigh fillets, skinless boneless (or breast)
- 1 tbsp vegetable oil
- 10 – 12 bamboo skewers, soaked in water for 1 hour (optional)
- Green onions / scallions, finely sliced, for garnish (optional)
Instructions
- Prepare the marinade: Place all the marinade ingredients into a ziplock bag or bowl and mix thoroughly to combine into a uniform sauce.
- Marinate the chicken: Add the chicken fillets to the marinade, ensuring each piece is well coated. Marinate in the refrigerator for 3 to 24 hours to allow flavors to infuse.
- Skewer the chicken (optional): Cut the chicken into bite-sized or larger pieces and thread onto soaked bamboo skewers. Use one skewer per small piece or two for larger chunks, depending on your preference.
- Heat the cooking surface: Heat half of the vegetable oil in a heavy-based skillet over medium-high heat, or prepare a BBQ grill on medium heat and brush the grill grates with oil to prevent sticking.
- Cook the chicken first side: Remove chicken from the marinade, reserving the marinade for basting. Place chicken in the skillet or on the grill in batches to avoid overcrowding. Cook for 4 minutes until the first side is nicely seared, then turn the pieces.
- Baste and continue cooking: Brush the cooked side with the reserved marinade. After 3 minutes of cooking, turn the chicken over so the basted side cooks again for 1 minute.
- Final basting and cooking: Baste once more, turn the chicken again, and cook for an additional 45 seconds to 1 minute to glaze the other side evenly.
- Rest the chicken: Transfer the cooked chicken to a plate, cover loosely with foil, and allow to rest for 5 minutes to let juices redistribute.
- Serve: Garnish with finely sliced green onions or scallions if desired, and serve warm.
Notes
- Marinating overnight enhances the flavor and tenderness.
- Using chicken thighs gives more juicy and flavorful results than breast, but breast can be substituted for a leaner option.
- Soaking bamboo skewers prevents them from burning if grilling is chosen.
- Red food coloring is optional, used purely for aesthetic traditional Chinese BBQ appearance.
- Skillet cooking allows for basting but grilling adds a smoky flavor; both methods work well.
