Chinese BBQ Chicken

Ingredients

• 2 garlic cloves, minced
• 2 tsp brown sugar
• 1 1/2 tbsp honey
• 1 1/2 tbsp hoisin sauce
• 2 tsp oyster sauce
• 1 ½ tbsp light soy sauce (or all purpose)
• 1/2 tsp Chinese five spice powder (Note 1)
• 1/2 tsp sesame oil (not critical)
• Few drops red food colouring, optional
• 750 g / 1.5lb chicken thigh fillets, skinless boneless (or breast)
• 1 tbsp vegetable oil
• 10 – 12 bamboo skewers, soaked in water for 1 hour (optional)
• Green onions / scallions, finely sliced, for garnish (optional)

Steps

1. Place Marinade ingredients in a ziplock bag or bowl and mix to combine.
2. Add chicken and mix to coat. Marinade for 3 – 24 hours.
3. Optional: Cut chicken into bite size or large pieces and thread onto skewers. Use 1 skewer for small pieces, 2 for large, like pictured in post.
4. Heat half the oil in a heavy based skillet over medium high heat, or BBQ on medium (if using grill side, brush oil on bars).
5. Remove chicken from marinade (RESERVE for basting) and place in the skillet – cook in 2 batches, don’t crowd the pan. Cook for 4 minutes then turn.
6. Use the Marinade to baste the cooked side of the chicken. After 3 minutes, turn the chicken over so the basted side is now cooking again – cook for 1 minute.
7. Baste the chicken, then turn again and cook for 45 sec – 1 min.
8. Transfer chicken to a plate, cover loosely with foil and rest for 5 minutes.
9. Serve, garnished with green onions / scallions if using!