Barbecued Pork Chicken: A Flavorful Delight for Any Occasion
Creating delicious meals at home can be rewarding and enjoyable. Barbecued pork chicken, also known as Char Siu chicken, is one of those recipes that bring wonderful flavors to your dinner table. This succulent dish, coated in a tasty marinade, satisfies cravings for Asian-inspired meals. Whether you are cooking for family or hosting a gathering, this recipe is sure to impress.
Why Make This Recipe
There are many reasons to make this Barbecued Pork Chicken recipe. First, it is easy to prepare. With just a few steps, you can create a beautiful and delicious dish that everyone will love. The use of simple ingredients makes it accessible to novice cooks, while its rich taste keeps even experienced chefs coming back for more.
Another reason to make this dish is versatility. Char Siu chicken can be served in various ways. You can feature it as the main dish or incorporate it into sandwiches, rice bowls, or stir-fries. The flavors in the marinade, combining sweet, savory, and a hint of spice, create a balanced meal that fits many occasions.
Finally, this recipe is a fantastic way to enjoy homemade cooking. You have control over the ingredients, allowing you to adjust the recipe to suit your taste. It is healthier than ordering takeout and gives you the chance to share a homemade meal with those you care about.
How to Make Barbecued Pork Chicken
Making Barbecued Pork Chicken is a simple process that involves marinating, baking, and broiling the chicken thighs. Below are the ingredients you will need and the direction to follow.
Ingredients
For this recipe, you will need the following ingredients:
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon Chinese five-spice powder
- 1/2 teaspoon sesame oil
Directions
Preheat the Oven: Start by preheating your oven to 375°F (190°C). This will ensure that your chicken cooks thoroughly and evenly.
Make the Marinade: In a mixing bowl, combine the hoisin sauce, soy sauce, honey, oyster sauce, rice vinegar, minced garlic, Chinese five-spice powder, and sesame oil. Stir until all the ingredients blend well into a smooth sauce.
Marinate the Chicken: Take the boneless, skinless chicken thighs and place them in a large resealable plastic bag. Pour half of your prepared marinade over the chicken. Seal the bag tightly, making sure to remove as much air as possible. Refrigerate the bag for at least 2 hours, or overnight if you have time, to allow the flavors to penetrate the chicken.
Reserve the Marinade: Don’t forget to set aside the remaining marinade in a separate bowl. This will be used later to brush on the chicken.
Let the Chicken Sit: When you are ready to cook the chicken, take it out of the refrigerator and let it sit at room temperature for about 30 minutes. This helps the chicken to cook evenly.
Prepare the Baking Sheet: Line a baking sheet with aluminum foil for easy cleanup. Place the marinated chicken thighs on the sheet, ensuring they are spread out and not overcrowded.
Bake the Chicken: Place the baking sheet into the preheated oven and bake for 25-30 minutes. The chicken should be cooked through and reach an internal temperature of 165°F (74°C).
Thicken the Marinade: While the chicken is cooking, take the reserved marinade and transfer it to a small saucepan. Bring it to a boil on medium heat, then reduce the heat and let it simmer for about 10 minutes to thicken.
Broil for Extra Flavor: Once the chicken is done baking, take it out of the oven. Brush the thickened marinade over the chicken for an extra layer of flavor. To give it a nice caramelized finish, turn on the broiler and broil the chicken for an additional 2-3 minutes. Watch it closely to make sure it doesn’t burn.
Rest and Serve: After broiling, remove the chicken from the oven and let it rest for a few minutes before slicing. This helps the juices to settle, making each bite tender and juicy. Serve your homemade Barbecued Pork Chicken warm and enjoy every bite!
How to Serve Barbecued Pork Chicken
There are many great ways to serve Barbecued Pork Chicken. You can slice it into strips and serve it on a bed of rice. Pair it with some steamed broccoli or stir-fried vegetables for a complete meal. Placing it into warm, soft buns makes for delicious sandwiches. These sandwiches can be topped with pickled vegetables for an added crunch.
You can also turn it into a BBQ chicken salad. Just add mixed greens, cucumbers, and your choice of dressing. This dish can be perfect for picnics or casual family dinners.
How to Store Barbecued Pork Chicken
If you have leftovers or want to prepare ahead, storing Barbecued Pork Chicken is simple. Once the chicken has cooled, transfer it to an airtight container. It can stay in the refrigerator for 3-4 days.
For longer storage, consider freezing it. Wrap the chicken tightly with plastic wrap and then place it in a freezer bag. It will keep well in the freezer for up to 3 months. When you are ready to eat, defrost it in the refrigerator overnight and reheat it in the oven or microwave.
Tips to Make Barbecued Pork Chicken
Choose the Right Chicken: Bone-in chicken thighs can enhance the flavor, but using boneless and skinless thighs keeps the cooking time shorter and makes it easier to eat.
Let it Marinate: Don’t rush the marination process. The longer the chicken marinates, the more flavorful it becomes. Aim for a minimum of 2 hours, but overnight is even better.
Watch the Broiling: When broiling, stay close to the oven. The high heat can cause the chicken to burn quickly if left unchecked.
Taste Before Serving: Before serving, taste the reserved marinade after it has thickened. Adjust with more honey or soy sauce if it needs a touch more sweetness or saltiness.
Variations
Feel free to elevate this Barbecued Pork Chicken recipe with some variations. You can add additional spices such as chili flakes for a spicy kick. If you prefer a different flavor, try using sweet chili sauce instead of hoisin for a different taste profile. To go even further, you can add pineapple juice to the marinade for a tropical twist.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts. However, they may dry out more quickly than thighs, so be careful not to overcook them.
2. What should I serve with Barbecued Pork Chicken?
This dish pairs well with steamed rice, stir-fried vegetables, or a fresh salad. You can also enjoy it in sandwiches or wraps.
3. Can I marinate the chicken for longer than overnight?
Yes, marinating for longer can enhance the flavors. However, if you marinate for longer than 24 hours, the texture of the chicken may change.
In summary, making Barbecued Pork Chicken is not only simple, but it also brings delicious flavors to your home. With this recipe, you can create a meal your loved ones will rave about. Enjoy your cooking adventure!
Barbecued Pork Chicken
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the hoisin sauce, soy sauce, honey, oyster sauce, rice vinegar, minced garlic, Chinese five-spice powder, and sesame oil. Stir until blended into a smooth marinade.
- Place the chicken thighs in a resealable plastic bag. Pour half of the marinade over the chicken, seal the bag, and refrigerate for at least 2 hours or overnight.
- Reserve the remaining marinade in a separate bowl for later use.
- Let the marinated chicken sit at room temperature for about 30 minutes before cooking.
- Line a baking sheet with aluminum foil and place the marinated chicken thighs on it, avoiding overcrowding.
- Bake the chicken in the preheated oven for 25-30 minutes until cooked through and internal temperature reaches 165°F (74°C).
- While the chicken is baking, bring the reserved marinade to a boil in a small saucepan. Simmer for about 10 minutes until thickened.
- After baking, brush the thickened marinade over the chicken and broil for an additional 2-3 minutes, watching closely to avoid burning.
- Let the chicken rest for a few minutes before slicing.