Description
These Cantonese Style Char Siu Chicken Skewers are marinated in a sweet and savory sauce that captures the essence of traditional Cantonese cuisine. Perfect for barbecues or weeknight dinners, they are quick to prepare and bursting with flavor.
Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken thighs
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 tablespoon Chinese rice wine (Shaoxing wine) or dry sherry
- 1 tablespoon oyster sauce
- 1 tablespoon sugar (preferably brown sugar)
- 1 teaspoon five-spice powder
- 1 clove garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon sesame oil
- 1 teaspoon red food coloring (optional, for traditional color)
- Bamboo skewers (8-10 pieces, soaked in water for at least 30 minutes to prevent burning)
- Sesame seeds (for garnish)
- Green onions, finely chopped (for garnish)
Instructions
- Prepare the Marinade: In a large mixing bowl, combine 3 tablespoons of soy sauce, 2 tablespoons of hoisin sauce, 2 tablespoons of honey, 1 tablespoon of Chinese rice wine, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 teaspoon of five-spice powder, 1 clove of minced garlic, 1 teaspoon of minced ginger, and 1 tablespoon of sesame oil. Mix well until the sugar is dissolved and everything is well combined. You should notice a thick, glossy marinade with a rich brown color.
- Marinate the Chicken: Add 1 lb of boneless, skinless chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours for optimal flavor. If you’re short on time, even a 15-minute marinade will add some flavor, but the longer, the better!
- Prepare the Skewers: While the chicken marinates, soak your bamboo skewers in water for at least 30 minutes. This prevents them from burning on the grill or under the broiler. Make sure you use enough water to cover the skewers completely.
- Preheat the Grill: Preheat your grill to medium-high heat (about 400°F or 200°C). If using a grill pan, heat it over medium-high heat until hot. A properly heated grill will give you that beautiful char on the chicken.
- Skewer the Chicken: Once marinated, thread the chicken pieces onto the soaked skewers, leaving a little space between each piece for even cooking. Aim for about 4-5 pieces per skewer. Avoid overcrowding the skewers, as this can lead to uneven cooking.
- Grill the Skewers: Place the skewers on the preheated grill and cook for about 6-8 minutes per side, turning occasionally until the chicken is cooked through and has nice grill marks. Look for a slight caramelization and a cooked internal temperature of 165°F (75°C).
- Add Garnish: Once cooked, remove the skewers from the grill and let them rest for a few minutes. Sprinkle sesame seeds and finely chopped green onions on top for a pop of color and added flavor before serving.
- Prep Time: 30 min
- Cook Time: 16 min
- Category: Main Course
- Method: Grilling
- Cuisine: Cantonese
Nutrition
- Serving Size: 1 skewer
- Calories: 250
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: Don't skip the marinade; the longer the chicken marinates, the more flavor it absorbs. Use a meat thermometer to ensure perfect cooking, aiming for an internal temperature of 165°F (75°C).