Char Siu Chicken Thighs

The possibilities are endless with a vertical skewer pan, and these char siu chicken thighs are simply incredible. Printable recipe here: https://eatthebite.com/

How to Trim the Fat from Chicken Thighs: https://youtu.be/D6Gaa6Yi1w4

Hey guys, this is Stacy from eatabbite.com and today I’m making these incredible chars chicken thighs which I paired with basmati rice and cilantro. And in next week’s video I’ll show you how to make an excellent charu chicken fried rice. All we’re doing is making a flavor bomb marinade with ginger, garlic, soy sauce, poison sauce, oyster sauce, honey, brown sugar, Chinese cooking wine, and Chinese five spice. We’ll mix that marinade together, pour it over our chicken thighs. We’ll toss that to coat and then marinate it overnight in the refrigerator. After that, we’re going to stack the chicken in a vertical skewer pan. Then, we’re going to cook it, cut it, and eat it. So, let me show you how to make it. We’ll start by making a marinade for the chicken. I’m going to peel a chunk of ginger like you see here. Then, I’m going to cut that into about/4 in rounds. Then, we’re going to take about five to six medium garlic cloves and smash them with the back of a knife. You could also use a kitchen mallet or the bottom of a pan that’s better for you. To the ginger and garlic, we’re going to add some soy sauce. I usually use low sodium for this. Then some hoen sauce, oyster sauce, a little honey, brown sugar, Chinese cooking wine, and some Chinese five spice. And we’ll give that a good mix to combine. This is optional, but you can also add a little dash of sesame oil right at the end. And then give it one final mix. We’re going to let that sit a few minutes while we trim the fat from our chicken thighs. There’s a lot of fat in chicken thighs, and I like to take a few minutes to get that trimmed off. I also have a full tutorial video on how to trim the fat from chicken thighs, and I’m going to leave a link to that below. So, once we’ve trimmed all that fat, we’re going to season the chicken on one side with salt and pepper. We’ll transfer the chicken into a large bowl. Then, we’ll pour the marinade over the chicken. After that, all we’re doing here is mixing this all together. So, all this delicious marinade is covering every bit of the chicken. We’ll massage it into the chicken, toss it around, and make sure all the sides are coated. I like using the larger bowl to mix it, but I can’t always fit a bowl that size in my fridge. So, I’ll transfer it to a slightly smaller bowl, cover it in plastic wrap, and then let this sit overnight in the fridge to marinate. Next up, we’ll cut three large onion rounds to layer with our chicken on the skewer. And here’s the vertical skewer pan that I got on Amazon, and I am loving this thing. All you have to do is screw the skewer into the bottom of the pan and you’re ready to go. The bottom layer of this will be one large onion round. Then just start stacking the chicken. And you want to make sure you alternate the longer flaps of chicken. One on top of the other. Then one more onion in the middle, the rest of the chicken stacked on top of that. And then we’re going to put one final onion on the top. And you also want to just spread a little bit of olive oil around that top onion. I’m going to put a little bit of water in the bottom of the pan so it doesn’t get too burnt. Now, we’re going to cook this in a preheated oven at 450° for 1 hour. Once this is out of the oven, we’re going to slice up all that delicious chicken. And you definitely want to make sure to toss the chicken in the juices from the bottom of the pan. I love this chicken with some steamed basmati rice and a little cilantro. You could also add some sliced cucumbers and tomatoes to this if you’d like as well. Make sure you stay tuned for next week’s recipe where I’ll also show you how to use this chicken to make an excellent charu chicken fried rice. Thank you so much for watching and we’ll see you next time.