Ingredients
Equipment
Method
- Pat the chicken dry with paper towels to remove excess moisture. If your thighs are fine as they are, you can skip trimming and cutting. However, if they need trimming or butterflying for even cooking, lay the thigh smooth-side down and horizontally slice the thickest part to create a flap, without cutting all the way through. Fold back the flap to even out the thickness. Set aside.
- In a large bowl, stir together the garlic, five-spice powder, honey, hoisin, soy sauce, ketchup, and sesame oil. Remove about half (or ⅓ cup) of the marinade and set it aside for glazing the chicken. Add the chicken to the bowl, coating the pieces well. Cover with plastic wrap and marinate at room temperature for 30 minutes or refrigerate for up to 24 hours (return to room temperature before cooking).
- Lightly oil a cast iron stovetop grill pan and set it over medium-high heat. Alternatively, prepare a medium charcoal fire or preheat a gas grill to medium. Add the chicken and cook for 6 to 10 minutes on the stovetop or 10 to 12 minutes on the grill, turning several times. To test for doneness, pierce the flesh with the tip of a knife; the chicken is cooked when clear juices flow out. During the last 3 minutes, when the chicken feels firm, baste with the reserved marinade to freshen the flavor and add sheen.
- Transfer to a platter and let rest 5 minutes before serving.
Notes
If you prefer to use chicken breast, butterfly them to ensure even marination and cooking. Note that they will cook in approximately half the time compared to other cuts.