Description
Cantonese Style Barbecue Chicken brings tender, juicy meat marinated in a delectable blend of soy sauce, hoisin, and spices that will make your taste buds dance with delight. Grilling this classic dish ensures crispy edges and rich flavors that turn a simple chicken dinner into a memorable feast.
Ingredients
Scale
Proteins:
- 4 boneless chicken thighs
Sauces and Seasonings:
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese rice wine (Shaoxing wine)
- 1 teaspoon five-spice powder
Aromatics and Finishing Ingredients:
- 2 cloves garlic
- 1-inch piece of ginger
- 1 tablespoon honey
- 1 tablespoon sesame oil
- Sesame seeds
- Sliced green onions
Instructions
- Whisk together 2 tablespoons soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon honey, 1 tablespoon oyster sauce, 2 minced garlic cloves, 1-inch grated ginger, 1 tablespoon rice wine, 1 teaspoon five-spice powder, and 1 tablespoon sesame oil in a mixing bowl until your marinade becomes completely smooth.
- Transfer 4 boneless chicken thighs into a zip-top bag and pour the entire marinade over them. Massage the bag gently to ensure every inch of chicken gets coated evenly.
- Refrigerate your marinating chicken for a minimum of 30 minutes and up to 8 hours to allow deep flavor penetration.
- Heat your grill or grill pan to medium-high heat at 400°F. Remove chicken from marinade and place directly on heated grates.
- Grill chicken thighs for 6 minutes on the first side, creating beautiful caramelized marks. Flip carefully and cook an additional 5-7 minutes.
- Check internal temperature with a meat thermometer – you need to reach exactly 165°F to ensure safe consumption.
- Remove chicken from heat and let rest for 3-4 minutes to allow juices to redistribute.
- Garnish with a sprinkle of sesame seeds and thinly sliced green onions just before serving.
Notes
- Let the chicken marinate longer for deeper flavor, preferably closer to 8 hours, which allows the complex sauce to penetrate the meat completely.
- Don’t discard the remaining marinade before cooking, as basting during grilling adds rich caramelization and extra taste.
- Patting the chicken dry before cooking ensures better browning and helps the marinade’s sugars create a beautiful glaze on the surface.
- For a gluten-free version, replace soy sauce with tamari and check that oyster sauce is wheat-free, which maintains the authentic flavor profile.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes (baking) or 10-14 minutes (grilling)
- Category: Chicken
- Method: Grilling
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 290 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg