Char Siu Chicken

I grilled some free range quarter chickens a couple of weeks ago that turned out to be the best char siu chicken to date. Since these were chicken quarters (thigh + drumstick +a bit of back bone), I didn’t marinate in the char siu sauce like I do with chicken wings. Why? The pieces are much thicker and bigger and would require a longer grilling time. And with all that sugar in the char siu sauce, the quarters would most likely burn before it cooked through. Hey, I like a little charred chicken skin as much as the next guy but that still is a lot of sugar grilling for a rather long time.  Instead, I grilled the chicken first and then mopped several times for the last 15 minutes of grilling. Lightly seasoned with salt & pepper then onto a medium-high heat charcoal grill.You can, of course, do this on a gas grill too. I seared the chicken over hot natural charcoals to start and then used indirect heat to finish.

While the chicken grilled, I made the sauce. Main ingredients are as follows:

I don’t use exact amounts for the sauce but probably around 3:1 ration of char siu sauce to chili garlic sauce. I add a bit of soy sauce (Tamari in this case), around 2-3 tablespoonful. Mix and taste, adjust to your preference of salty to sweetness liking. When the chicken’s internal temperature reaches about 160 degrees F, I start mopping. Coat one side, flip. Repeat on the topside and grill for about 2 minutes. Then flip and coat the top side again, repeat several more time until the internal meat temperature reaches 170 degrees F.

Once I start mopping, that’s when I put the veggies on. I used the new grill pan again, this time adding some cherry tomatoes from the garden. Here’s a shot of the pan without the handle. Fits nicely on the grill with the lid on.

If you’re interested in a grill pan like this (and I highly recommend it for anyone who loves grilled vegetables), I just saw the exact same pan at Costco. It was around $29 and it also came with a larger rectangular grill pan without a lid. The set was cheaper than I what I bought single pan for so definitely an excellent deal. The rectangular pan would be great for grilling anything that might fall through the grill grates. This has become the Mister’s new summer favorite way to eat his veggies and chicken.

Hope everyone is having a great weekend!

6 Comments

  1. I am totally stopping by Costco this weekend. I think with a good grill pan, I’d be willing to grill veggies rather than saute them on the stove. This means less work for me, since I don’t touch anything that goes on the grill. :)

    • Hi Nate! Yeah, this is really easy and so good too! Sometimes I add a bit of ground Hawaiian chili pepper to give it even more oomph.

      Is your Cuisinart grill pan non-stick? I only have one of those heavy cast iron grill pans that I don’t use very often since it’s a PITA to clean.

  2. My Cuisinart stuff is “non-stick hard anodized” that doesn’t look like the normal “non-stick”. When I use the grill pan (in fact in any pot or frypan of the same stuff and something gets burnt on) I just soak it with some soap and the junk easily comes off!

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