Sweet and savory Chinese classic (Print Version)
# Ingredients:
01 -
1 large clove garlic, put through a garlic press or minced and mashed
02 -
1/4 teaspoon Chinese five-spice powder
03 -
2 tablespoons honey, preferably amber colored
04 -
2 brimming tablespoons hoisin sauce
05 -
1 1/2 tablespoons soy sauce
06 -
1 tablespoon ketchup
07 -
2 scant teaspoons toasted sesame oil
08 -
1 3/4 pounds boneless, skinless chicken thighs
# Instructions:
01 -
Pat the chicken thighs with paper towels to remove excess moisture, then trim and discard any big fat pads. If the thighs are large or uneven in thickness, butterfly each one by slashing the thick part horizontally to create a flap, stopping just shy of cutting all the way through. Fold back the meat flap. The thigh should now be about 50 percent longer and relatively even in thickness.
02 -
In a large bowl, stir together the garlic, five-spice powder, honey, hoisin, soy sauce, ketchup, and sesame oil. Remove 3 tablespoons and set aside for glazing the chicken.
03 -
Add the chicken to the bowl, coating the pieces well. Cover with plastic wrap and marinate at room temperature for 30 minutes, or refrigerate for up to 24 hours (return to room temperature before cooking).
04 -
Lightly oil a cast-iron stovetop grill pan and set over medium-high heat. Remove the chicken from the marinade, letting the excess drip off into the bowl. Lay the chicken on the grill pan and cook for 6 to 10 minutes, turning several times.
05 -
To test for doneness, pierce the flesh with the tip of a knife: The chicken is cooked when clear juices flow out.
06 -
During the last 2 minutes of cooking, when the chicken feels firm-ish, baste with the reserved marinade to freshen flavor and add sheen.
07 -
Transfer to a platter and let rest for 5 to 10 minutes before serving.
# Notes:
01 -
This recipe is easily doubled.
02 -
Alternatively, prepare a medium charcoal fire or preheat a gas grill to medium and grill the chicken for 10 to 12 minutes, basting during the last 3 minutes.