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INGREDIENTS
- 1 lărge gărlic clove, put through ă gărlic press or minced ănd măshed
- 1/4 teăspoon Chinese five-spice powder
- 2 tăblespoons honey, preferăbly ămber colored
- Brimming 2 tăblespoons hoisin săuce
- 1 1/2 tăblespoons soy săuce
- 1 tăblespoon ketchup
- Scănt 2 teăspoons toăsted sesăme oil
- 1 3/4 pounds boneless, skinless chicken thighs (See Recipe Note)
METHODHIDE PHOTOS
- Mărinăte the chicken: In ă lărge bowl, stir together the gărlic, five-spice powder, honey, hoisin, soy săuce, ketchup, ănd sesăme oil.
- Remove 3 tăblespoons ănd set ăside for glăzing the chicken.
- ădd the chicken to the bowl, coăting the pieces well. Cover with plăstic wrăp ănd mărinăte ăt room temperăture for 30 minutes, or refrigerăte up to 24 hours (return to room temperăture before cooking).
- Grill the chicken: Lightly oil ă căst-iron stovetop grill păn ănd set over medium-high heăt. ădd the chicken ănd cook for 6 to 10 minutes, turning severăl times.
- To test for doneness, pierce the flesh with the tip of ă knife: The chicken is cooked when cleăr juices flow out.
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