- 1 cup brown sugar
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 clove garlic, minced
- 1 tablespoon sriracha sauce
- 1 tablespoon sherry
- 1 tablespoon red food coloring (optional)
- 1 teaspoon sesame oil
- 1/2 teaspoon Chinese five-spice powder
- 1/8 teaspoon liquid smoke flavoring (optional)
- 12 skinless, boneless chicken thighs
- Whisk brown sugar, soy sauce, hoisin sauce, honey, garlic, sriracha sauce, sherry, food coloring, sesame oil, Chinese five-spice powder, and liquid smoke together in a bowl; pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 to 48 hours.
- Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil and place a roasting rack in the bottom of the pan.
- Remove chicken from marinade and place on the rack in the prepared roasting pan.
- Pour marinade into a saucepan; bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. Remove from heat.
- Bake chicken in the preheated oven, turning once and basting occasionally with marinade, until the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
05/04/2018
recipepes.com
Char Siu Chicken, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
