Description
The possibilities are endless with a vertical skewer pan, and these char siu chicken thighs are simply incredible.
Ingredients
Scale
- 10-12 boneless, skinless chicken thighs (3-3 1/4 pounds)
- 1 chunk of ginger (thumb-sized), sliced in rounds, 1/4”
- 5-6 medium cloves garlic, smashed
- 3 tablespoons soy sauce (I use low sodium)
- 3 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar (light or dark, I had dark on hand so used that)
- 2 tablespoons Chinese cooking wine
- 1 1/2 teaspoons Chinese five spice
- 1/4 teaspoon sesame oil, optional
Optional side:
- Basmati rice, follow package instructions
- Cilantro leaves
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Instructions
- Peel ginger and slice into ¼” rounds.
- Peel and smash five cloves of garlic. You can use the back of your knife to smash or a kitchen mallet.
- Put garlic and ginger into a medium bowl and add: soy sauce, hoisin sauce, oyster sauce, honey, brown sugar, Chinese cooking wine, Chinese five spice and sesame oil (if using, the sesame oil is an optional ingredient). Mix together with a whisk and set aside.
- Using a pair of kitchen shears, trim the fat from the chicken thighs. Start with the obvious chunks of fat around the edges and make sure to get the fat underneath as well. If you need help, I have a how to trim the fat from chicken thighs tutorial which might help.
- Lay the chicken thighs on a plate or sheet pan and salt (about one teaspoon) and pepper (1/4 teaspoon) one side of the chicken. After I season chicken, I usually wait a few minutes before combing with a marinade.
- Transfer chicken thighs to a large bowl. Give the marinade a final quick whisking and pour all the marinade over the chicken. I wore gloves to mix the chicken by hand. You’ll want to make sure the chicken is thoroughly covered in the marinade. Rub and massage the chicken until all pieces are covered. Cover in plastic wrap and let marinate over night in refrigerator.
- Once the chicken is marinated, preheat your oven to 450 degrees and cook the chicken for 1 hour or until internal temperature of chicken is 165 degrees. TIP: before preheating your oven make sure all your racks are low enough that the skewer pan fits in your oven.
- Once removed from oven let it rest a few minute, then start slicing the chicken from the skewer. Once all the chicken in cut, toss the pieces in the juices at the bottom. Serve immediately with basmati rice and cilantro. Sliced cucumber and tomato would go well with this too.
