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Char Siu Chicken Thighs

Sweet, savory, hot, and smoky–these juicy chicken thighs are perfect grilled over an open flame for your summer barbecues.
Print Recipe
Ready In 45 minutes
Meal Type Main Dish
Good For Anytime
Servings 6

Ingredients
  

  • 4-6 boneless, skinless chicken thighs 
  • ¼ cup (60mL) Hoisin sauce
  • ¼ cup (60 mL) soy sauce
  • 2 tablespoons (40g) hot honey
  • 1 tablespoon (20g) molasses
  • ½ teaspoon sesame oil
  • ½ teaspoon Chinese five-spice
  • ½ teaspoon red chile flakes
  • ¼ teaspoon white pepper
  • 3 garlic cloves, minced

For the pickled vegetables

  • 1 cup (115g) daikon radish, julienned (regular radishes may be substituted)
  • 1 cup (115g) carrot, julienned
  • 1 jalapeno, thinly sliced
  • 2 teaspoons sugar
  • ½ teaspoon kosher salt
  • ½ cup (125mL) white or rice vinegar
  • ½ cup (125mL) water

For serving

  • Several sprigs of fresh cilantro
  • 3 scallions, minced (about 15g)
  • 2 cups cooked white rice

Step by Step Instructions
 

For the chicken

    Step 1

    • In a large dish or a Ziplock bag, combine the ingredients for the marinade. Add the chicken, and combine to ensure marinade is evenly distributed. Let marinade for at least 30 minutes and up to a day.

    Step 2

    • Heat your grill to a high heat (I prefer using a charcoal grill). When ready to cook, remove from the refrigerator and grill for 5-6 minutes on each side or until charred in spots and cooked through (a thermometer inserted into the thickest part of the thigh should register between 165°-175°F (74°-80°C).

    Step 3

    • Serve over white rice and garnish with pickled vegetables, scallions, and fresh cilantro.

    For the pickled vegetables

      Step 1

      • Combine the water, vinegar, salt, and sugar and combine well (this can be done in a bowl, but I like to use a large glassware with a fitted lid, so that everything stays in one dish).

      Step 2

      • Add the vegetables, and set in the fridge for at least 12 hours or up to 4 days.