Char Siu Chicken

By lorik

Ingredients

• 1 ⁄4 cup brown sugar
• 1 ⁄4 cup honey
• 1 ⁄4 cup ketchup
• 1 ⁄4 cup soy sauce
• 3 tbsp. homemade or store-bought beet powder
• 2 tbsp. rice vinegar
• 1 tbsp. hoisin sauce
• 1 ⁄2 tsp. Chinese five
• spice powder
• 1 (4lb.) chicken, halved lengthwise, backbone discarded
• 2 tbsp. canola oil
• Kosher salt and freshly ground black pepper, to taste

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

Mix sugar, honey, ketchup, soy sauce, beet powder, vinegar, hoisin, and Chinese five spice in a bowl. Toss marinade with chicken, cover, and refrigerate for 2 days.

Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium.) Remove chicken from marinade, rub with oil, and season with salt and pepper; grill skin-side down, turning once, until charred and cooked through, about 30–35 minutes, or until an instant-read thermometer inserted into thickest part of the thigh reads 165°. Transfer chicken to a cutting board and let rest 15 minutes before carving.