Chinese BBQ Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
366 kcal
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Course
Main Course
Chinese BBQ Chicken
Description
This Chinese BBQ Chicken recipe centers on a flavorful marinade combining aromatic minced garlic, brown sugar, honey, hoisin sauce, oyster sauce, soy sauce, and Chinese five-spice powder. Optional additions include sesame oil for subtle nuttiness and red food coloring for traditional appearance. The marinade imparts a sweet and complex umami profile to the chicken.
After marinating for at least 3 hours or up to 24, the skinless boneless chicken thighs are cooked in a hot skillet or arranged on a grill, being basted with the reserved marinade multiple times to encourage caramelization and deep flavor. The cooking process carefully manages heat and timing to ensure the chicken is cooked through and evenly coated with a sticky, flavorful glaze.
This dish can be served garnished with finely sliced green onions or scallions for fresh contrast. It pairs well with steamed rice or vegetables and is suitable for casual meals or gatherings. The recipe also allows oven or broiler methods as alternatives to pan or grill cooking, adapting to different kitchen setups.
Notes mention that using chicken thighs keeps the meat juicy and that the sugar content in the marinade enhances browning. The recipe encourages adjusting quantities and cooking times based on chicken piece size and cooking equipment.
Ingredients
Marinade:
- 2 garlic minced, cloves
- 2 tsp brown sugar
- 1 1/2 tbsp honey
- 1 1/2 tbsp hoisin sauce
- 2 tsp oyster sauce
- 1 ½ tbsp soy sauce or all purpose, light
- 1/2 tsp Chinese five spice powder
- 1/2 tsp sesame oil (not critical)
- red food colouring optional, few drops
Chicken:
- 750 g / 1.5lb chicken thigh fillet , skinless boneless (or breast)
- 1 tbsp vegetable oil
- 10 – 12 bamboo skewers , soaked in water for 1 hour (optional)
- green onions finely sliced, for garnish (optional, or scallions
Instructions
- Place Marinade ingredients in a ziplock bag or bowl and mix to combine.
- Add chicken and mix to coat. Marinade for 3 – 24 hours.
- Optional: Cut chicken into bite size or large pieces and thread onto skewers. Use 1 skewer for small pieces, 2 for large, like pictured in post.
- Heat half the oil in a heavy based skillet over medium high heat, or BBQ on medium (if using grill side, brush oil on bars).
- Remove chicken from marinade (RESERVE for basting) and place in the skillet - cook in 2 batches, don't crowd the pan. Cook for 4 minutes then turn.
- Use the Marinade to baste the cooked side of the chicken. After 3 minutes, turn the chicken over so the basted side is now cooking again - cook for 1 minute.
- Baste the chicken, then turn again and cook for 45 sec - 1 min.
- Transfer chicken to a plate, cover loosely with foil and rest for 5 minutes.
- Serve, garnished with green onions / scallions if using!
Notes
- Chinese five-spice powder is readily available in most supermarkets and enhances the marinade’s aroma; if unavailable, hoisin sauce alone provides some of this flavor.
- Chicken thighs are preferred for juiciness, but chicken breast can be used with good results due to marinade caramelization.
- For oven cooking, bake at 220°C (425°F) for 18 to 20 minutes, turning once to ensure even cooking.
- Grilling requires close attention to prevent burning from the sugar in the marinade; medium heat and timely turning help control charring.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Serving | 201g | |
| Calories | 366cal | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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