Char Siu Chicken
 Savory, sweet, and packed with flavor—this char siu chicken makes an easy weeknight winner. Ingredients 2.5 pounds boneless, skinless chicken thighs (see note if you prefer white meat) 2 large garlic cloves, put through a press or minced and mashed ½ teaspoon Chinese five-spice powder ¼ cup honey, preferably amber colored Brimming ¼ cup hoisin sauce 3 tablespoons soy sauce 2 tablespoons ketchup Scant 4 teaspoons sesame oil 2.5 pounds boneless, skinless chicken thighs (see note if you prefer white meat) 2 large garlic cloves, put through a press or minced and mashed ½ teaspoon Chinese five-spice powder ¼ cup honey, preferably amber colored Brimming ¼ cup hoisin sauce 3 tablespoons soy sauce 2 tablespoons ketchup Scant 4 teaspoons sesame oil Instructions 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 super-uneven in thickness, butterfly each one. Lay the thigh, smooth-side down, on your cutting board. Wielding your knife horizontally, slash the big mound of flesh to create a flap of meat, stopping just shy of cutting all the way through. Fold back the meat flap that you just created. The thigh should now be about 50 percent longer and relatively even in thickness. If the result seems awkwardly large, cut it crosswise into two smaller, square-ish pieces. Set aside. In a large bowl, stir together the garlic, five-spice powder, honey, hoisin, soy sauce, ketchup, and sesame oil. Remove about half the marinade and set aside for glazing the chicken. Add the chicken to the bowl, coating the pieces well. Cover with plastic wrap and marinate at room temperature for 30 minutes, or refrigerate up to 24 hours (return to room temperature before cooking). Lightly oil a cast-iron stove-top grill pan and set over medium-high heat. Add the chicken and cook for 6 to 10 minutes, turning several times. To test for doneness, pierce the flesh with the tip of a knife; the chicken is cooked when clear juices flow out. During the last 2 minutes, when the chicken feels firmish, baste with the reserved marinade to freshen flavor and add sheen. (Alternatively, prepare a medium charcoal fire or preheat a gas grill to medium and cook the chicken for 10 to 12 minutes, basting during the last 3 minutes.) Transfer to a platter and let rest for 5 to 10 minutes before serving. Note: If you'd prefer to use white meat, use 2 pounds of chicken tenderloins. (The reason you'll need slightly less is because they don't need to be trimmed.) Keep in mind that they'll cook in about half the time. 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 super-uneven in thickness, butterfly each one. Lay the thigh, smooth-side down, on your cutting board. Wielding your knife horizontally, slash the big mound of flesh to create a flap of meat, stopping just shy of cutting all the way through. Fold back the meat flap that you just created. The thigh should now be about 50 percent longer and relatively even in thickness. If the result seems awkwardly large, cut it crosswise into two smaller, square-ish pieces. Set aside. In a large bowl, stir together the garlic, five-spice powder, honey, hoisin, soy sauce, ketchup, and sesame oil. Remove about half the marinade and set aside for glazing the chicken. Add the chicken to the bowl, coating the pieces well. Cover with plastic wrap and marinate at room temperature for 30 minutes, or refrigerate up to 24 hours (return to room temperature before cooking). Lightly oil a cast-iron stove-top grill pan and set over medium-high heat. Add the chicken and cook for 6 to 10 minutes, turning several times. To test for doneness, pierce the flesh with the tip of a knife; the chicken is cooked when clear juices flow out. During the last 2 minutes, when the chicken feels firmish, baste with the reserved marinade to freshen flavor and add sheen. (Alternatively, prepare a medium charcoal fire or preheat a gas grill to medium and cook the chicken for 10 to 12 minutes, basting during the last 3 minutes.) Transfer to a platter and let rest for 5 to 10 minutes before serving. Note: If you'd prefer to use white meat, use 2 pounds of chicken tenderloins. (The reason you'll need slightly less is because they don't need to be trimmed.) Keep in mind that they'll cook in about half the time. Nutrition Information Powered by Per serving (6 servings) Calories: 334 Fat: 11 g Saturated fat: 3 g Carbohydrates: 19 g Sugar: 16 g Fiber: 0 g Protein: 38 g Sodium: 844 mg Cholesterol: 178 mg Per serving (6 servings) Calories: 334 Fat: 11 g Saturated fat: 3 g Carbohydrates: 19 g Sugar: 16 g Fiber: 0 g Protein: 38 g Sodium: 844 mg Cholesterol: 178 mg