Fast, Fusion Barbecued Chicken

Name: Fast, Fusion Barbecued Chicken
Yield: Serves 4–6
Ingredients: 1.5 kg (3 lb) chicken thighs on the bone; 1 teaspoon freshly ground five-pepper mixture or black pepper; 2 teaspoons salt; 3 tablespoons hoisin sauce; 1 teaspoon freshly ground five-pepper mixture or black pepper; 2 tablespoons oyster sauce; 1 tablespoon light soy sauce; 2 tablespoons Shaoxing rice wine or dry sherry; 2 tablespoons dark soy sauce; 2 tablespoons mirin (Japanese sweet rice wine) or dry sherry; 2 tablespoons Shaoxing rice wine or dry sherry; 2 tablespoons mirin (Japanese sweet rice wine) or dry sherry; 2 tablespoons mirin (Japanese sweet rice wine) or dry sherry; 1½ tablespoons dried thyme; 2 teaspoons white rice vinegar; 1 tablespoon chilli-bean sauce

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

Grilling continues to be a popular cooking technique for fusion chefs. No wonder: it is fast, easy and it helps to retain flavours. Here is a quick recipe that uses the best of East-West seasonings to create a tasty dish. It goes extremely well with Thai-style Vegetarian Curry Rice.

Ingredients

1.5 kg (3 lb) chicken thighs on the bone
2 teaspoons salt

Main course

Method

Lay the chicken thighs on a tray and evenly sprinkle on the salt and pepper.

In a bowl, mix the sauce ingredients.

Pre-heat the oven grill to high or make a charcoal fire in the barbecue. When the grill is very hot or the charcal is ash-white, grill the chicken thighs o