Grilled Char Siu Chicken Recipes
CHAR SIU CHICKEN
This dish is so easy to make, but so delicious! Due to the marinating time, you do need to plan ahead to make this, but the wait is worth it. I serve this with a skinny Hawaiian slaw and there are never leftovers. Whether I roast it or grill it, this recipe never fails.
Provided by Tracy Hamilton
Categories World Cuisine Recipes Asian
Time P1DT1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Whisk brown sugar, soy sauce, hoisin sauce, honey, garlic, sriracha sauce, sherry, food coloring, sesame oil, Chinese five-spice powder, and liquid smoke together in a bowl; pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 to 48 hours.
- Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil and place a roasting rack in the bottom of the pan.
- Remove chicken from marinade and place on the rack in the prepared roasting pan.
- Pour marinade into a saucepan; bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. Remove from heat.
- Bake chicken in the preheated oven, turning once and basting occasionally with marinade, until the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 285.7 calories, Carbohydrate 22.9 g, Cholesterol 71.7 mg, Fat 12.5 g, Fiber 0.2 g, Protein 19.8 g, SaturatedFat 3.4 g, Sodium 474.1 mg, Sugar 21.5 g
GRILLED CHAR SIU CHICKEN
This is best if allowed to marinate overnight. Use any pieces of chicken that you like - skinless is best as the flavor really gets into the meat more. This recipe is from another 'Zaar recipe but that one used a slow cooker and pork.
Provided by SLColman
Categories Chicken Thigh & Leg
Time 2h35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine everything except the chicken in a large bowl.
- Add the chicken and mix well to ensure that all the pieces are covered with the sauce.
- Marinate at least 2 hours preferrably overnight.
- Grill until the chicken is cooked through about 20 to 30 minutes.
Nutrition Facts : Calories 121.2, Fat 3.3, SaturatedFat 0.8, Cholesterol 57.4, Sodium 521.9, Carbohydrate 8.2, Fiber 0.2, Sugar 6.7, Protein 14.5
CHAR SIU (叉燒) - CHINESE BBQ PORK
Learn how to make the perfect, juicy, tender char siu, a classic Cantonese favorite!
Provided by Made With Lau
Categories main course
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- We'll cut our pork shoulder into long slices, roughly about 1 inch thick.
- To a bowl, we'll add:
- Place the meat into a ziploc bag, pour the sauce in, and massage the pork for about 2 minutes so that the sauce is able to finesse its way into the meat. Afterwards, we'll push all the air out of the bag and seal it.
- Preheat the oven to 425° F or 218° C.
- Now, we'll be placing the pork into the oven and taking it out periodically to lather it again with either our leftover pork marinade, or honey diluted with water.
- Once the char siu has finished its last cycle in the oven, we'll lather each side with our diluted honey.
CHINESE CHAR SIU GRILLED CHICKEN
We all love Grilled Chicken on the BBQ We all love Char Siu. So why not combine them & make char siu grilled chicken. Grilled chicken with Chinese bbq sauce
Provided by Sarah
Categories Chicken
Time 45m
Number Of Ingredients 10
Steps:
- Mix together the BBQ sauce by combining the brown sugar, hoisin sauce, Shaoxing wine, five spice powder, pepper, sesame oil, garlic, and red food coloring (if using). Put 1/2 of the BBQ sauce in a small bowl for serving, and set aside. The other half will be used to baste the chicken on the grill.
- Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.
- Season the chicken with salt to taste, and put the chicken on the grill or, if broiling, put it on the prepared baking sheet. Grill or broil, turning once, for 10 minutes per side--making sure to keep an eye on the chicken to ensure it doesn't burn.
- Baste the chicken with the other half of the sauce mixture, and continue to grill or broil until the chicken is cooked through (time will vary depending on the size of your chicken thighs and drumsticks). Transfer the chicken to a serving platter, brush with the reserved sauce, and serve.
Nutrition Facts : Calories 386 kcal, Carbohydrate 10 g, Protein 29 g, Fat 24 g, SaturatedFat 7 g, Cholesterol 116 mg, Sodium 239 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
More about "grilled char siu chicken recipes"
CHAR SIU CHICKEN - COOKING WITH CARLEE
From cookingwithcarlee.com
5/5 (2)Total Time 72 hrs 30 minsCategory PoultryCalories 400 per serving
- In a large zipper top bag, mix together all of the marinade ingredients. Add the chicken pieces. (The thighs are our favorite, but drumsticks are good too.) Place in refrigerator and let marinate for up to 3 days. We have done anywhere from 1.5 to 3 days and the longer chicken that marinated longer was our favorite. Every so often adjust the chicken in the bag so that all of the chicken gets plenty of contact with the goodness.
- The day of grilling, stir together the basting liquid. Remove chicken from the marinade and add remaining marinade liquid to the basting liquid.
- Preheat your grill. You want a medium heat because there is a lot of sugar in the marinade the basting liquid and you don’t want everything to turn black. Cook chicken, basting frequently until a meat thermometer reads 165°F. Remember that the basting liquid has some raw chicken juice in it, so quit basting a minute or two before you plan to pull the chicken.
CHAR SIU CHICKEN - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Asian, Chinese, VietnameseTotal Time 30 minsCategory DinnerCalories 334 per serving
- 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.
GRILLED CHINESE CHAR SIU CHICKEN RECIPE
From jeanetteshealthyliving.com
5/5 (2)Total Time 48 hrs 45 minsCategory Main CourseCalories 328 per serving
- In a large bowl, mix together brown sugar, honey, ketchup, soy sauce, beet powder, vinegar, hoisin sauce, five-spice powder, salt and pepper. Add chicken and toss well, coating all the pieces well; cover and refrigerate for two days to marinate.
- Heat grill; spray cooking oil on grates; grill chicken until cooked through, about 10 minutes per side.
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- For the chicken: Lay chicken thighs out flat on a large cutting board. Cover with plastic wrap and using a meat pounder, rolling pin, or small skillet, pound thighs into an even thickness about 1/2-inch in height. Transfer chicken to a large resealable bag.
- Whisk together hoisin sauce, honey, soy sauce, sherry, and five spice powder in a medium bowl. Pour sauce into bag with chicken and seal, removing as much air as possible. Place in refrigerator and marinate for at least 4 hours, up to overnight.
- For the pickles: Whisk together vinegar, water, sugar, and salt in a medium saucepan and bring to a boil over high heat. Remove from heat, add cucumber slices, and stir. Place a clean kitchen towel or double layer of heavy duty paper towels on top of pickles and press down until saturated with liquid and in direct contact with the cucumbers. Let sit for 10 minutes, then strain pickles. If storing, reserve strained liquid, place pickles in an airtight container, and add enough liquid to just submerge pickles. Discard remaining liquid and store pickles in the refrigerator for up to 1 month.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill chicken until lightly charred and center of thigh registers 165°F on an instant read thermometer, 3-4 minutes per side. Transfer chicken to a cutting board, let rest for 5 minutes, then cut into 1 1/2-inch square pieces.
BBQ CHAR SIU ROAST PORK ON THE GRILL - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (19)Total Time 12 hrs 35 minsCategory PorkCalories 267 per serving
- Cut the pork into long 1 1/2 to 2-inch thick pieces. There is a technique to cutting pork that I learned from my father. First, find where the meat has the fat and the membrane between the muscle, and use a sharp knife to cut and separate them. My father always said that if you look at the pork closely, it will show you how it wants to be cut by following the muscle membrane lines. This is a brilliant way to do it, because you end up with the fat and the tougher membrane on the outside, protecting the tender meat and keeping it juicy on the grill. The marinade and heat also break down this membrane, so it won’t be tough at all.
- Once you have your pieces of meat separated, you can decide if they need to be cut further into manageable pieces since grilling involves more handling and moving/turning of the meat than roasting in the oven. You will most likely have to butterfly the thicker pieces of the meat to get the desired thickness. Always start where the meat starts to be thicker; cut towards and into the thickest part, stop 1½ inches from the end and butterfly the meat. This method for breaking down the pork also applies to roasting Chinese BBQ pork in the oven. I included some pictures and details since we got quite a few questions after posting the oven-roasted version.
- Mix all of the marinade ingredients in a bowl and mix well. Place the pork into a gallon zip top bag, and pour the marinade mix in. Seal the bag and work the marinade into the meat until every piece is evenly coated. Refrigerate overnight.
- The next day, place the pork on a plate, making sure to shake off the excess marinade in the bag. Too much marinade left on the meat will increase the chances of burning your pork. Pour the rest of the marinade into a bowl and add the rest of the basting ingredients; get your basting brush ready.
VIETNAMESE-STYLE GRILLED CHAR SIU CHICKEN RECIPE | …
From cookinglight.com
Servings 4Calories 260 per servingTotal Time 45 mins
- Pat the chicken thighs with paper towels to remove excess moisture, then trim and discard any big pads of fat.
- 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.
CHAR SIU CHICKEN RECIPE - RECIPES.NET
From recipes.net
Cuisine ChineseCategory BBQ & GrilledServings 4Total Time 1 hr 5 mins
- In a large bowl, stir together the garlic, five-spice powder, honey, hoisin, soy sauce, ketchup, and sesame oil.
- 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).
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