Chinese Bbq Chicken Recipe

Prepare chicken

Pat chicken thighs dry with paper towel. Using a sharp knife, make 3 shallow diagonal slashes on the skin side of each thigh to help marinade penetrate and to promote even cooking.

In a medium bowl, combine soy sauce (3 tbs), hoisin (2 tbs), Shaoxing wine (2 tbs), dark soy (1 tbs), maltose or honey (2 tbs), brown sugar (1 tbs), sesame oil (1 tsp), grated ginger (1 tbs), minced garlic (3 cloves), five-spice powder (1 tsp), white pepper (1 tsp), chopped white parts of green onions (3 stalks), and salt (1/2 tsp). Whisk until sugar is mostly dissolved and mixture is homogeneous.

Place the prepared chicken thighs in a large resealable plastic bag or non-reactive container. Pour the marinade over the chicken, ensuring pieces are evenly coated. Massage marinade into the slashes and under the skin where possible.

Seal or cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor penetration. Turn the chicken once or twice while marinating to redistribute the marinade.

About 20 minutes before cooking, remove the chicken from the refrigerator to come closer to room temperature. Strain and reserve the marinade; discard any marinade that has been in contact with raw chicken if you plan to use for glaze unless you boil it first (see note).

In a small saucepan, combine hoisin (1 tbs), soy (1 tsp), maltose or honey (1 tbs) and water (2 tbs). If you reserved marinade that contacted raw chicken, add it now and bring to a rolling boil for 2–3 minutes to kill bacteria, stirring until the maltose/honey dissolves. Reduce heat and simmer 2 minutes to thicken slightly. Remove from heat and set aside.

Preheat oven to 425°F (220°C) if roasting. If grilling, preheat grill to medium-high (about 400–450°F / 200–230°C) and oil the grates lightly. If using an oven, line a rimmed baking sheet with foil and place a wire rack on top; oil the rack lightly with the vegetable oil (1 tsp).

Arrange the marinated chicken thighs skin-side up on the rack, leaving space between pieces for air circulation. Reserve the extra marinade or glaze for basting.

Roasting method: Roast in the preheated oven on the middle rack for 20 minutes. After 20 minutes, brush a thin layer of the prepared basting glaze over the skin of each thigh. Continue roasting for another 12–20 minutes, basting once more 6–8 minutes before the end, until the internal temperature at the thickest part reaches 165°F (74°C) and the skin is nicely caramelized and slightly charred at the edges. Total time will be about 35–45 minutes depending on thigh size.

Grill method: Place thighs skin-side down over direct heat for 4–6 minutes to sear and crisp the skin, then move to indirect heat (lower heat zone) and cook covered for 12–18 minutes, turning once. Begin basting with the glaze after the initial sear and repeat every 4–6 minutes, finishing when internal temperature reaches 165°F (74°C) and glaze is sticky and caramelized. Total grilled cook time about 20–30 minutes.

If the skin is caramelizing too quickly and the interior is not yet done, lower the oven temperature to 375°F (190°C) and continue cooking until done, or move the chicken to a cooler part of the grill and cook indirectly until finished.

When chicken reaches 165°F (74°C), remove from heat and transfer to a cutting board. Tent loosely with foil and rest for 5–8 minutes to let juices redistribute.

Brush one final light coat of the warm basting glaze over the chicken. Sprinkle toasted sesame seeds (1 tsp) and sliced green onion greens (2 stalks) over the pieces for garnish.

Serve warm alongside steamed rice, bok choy, or a simple cucumber salad. Leftovers keep refrigerated up to 3 days; reheat gently to preserve glaze.