We love to grill no matter where we are, on the road or at home and this recipe became a HUGE family favorite the first time I made it. Robby loved it so much he asked me to make it each week for three weeks in a row!
Although we have eaten Chinese pork char Siu at our local Chinese restaurants I had never made any kind of char Siu recipe at home. When our Daughter Amanda was little she always called them the little red things, I think she still calls it that to this day! I’m looking forward to making this chicken version for her when we see her and her family in the spring!
We made this with spicy roasted green beans (and easy fried rice that is already on the blog) that you will see in tomorrows post!
Note- this recipe uses beet powder that I ordered from Amazon. The beet powder gives the dish that bright red color that it’s known for. It does not change the flavor. I prefer this much more than adding the food coloring.
NOTE- this recipe marinated for 24 hours! Can marinate a shorter time if needed but the longer the better.
INGREDIENTS
1/4 cup brown sugar
1/4 cup honey
1/4 cup ketchup
1/4 cup Tamari sauce
3 Tablespoons beet powder
2 Tablespoons rice vinegar
1 Tablespoon gluten free hoisin sauce
1/2 teaspoon Chinese five spice powder
Pinch of salt
Pinch of pepper
2 1/2 pounds boneless skinless chicken thighs, cut into bite size pieces
Cooking spray
DIRECTIONS
In a large bowl mix together brown sugar, honey, ketchup, Tamari sauce, beet powder, rice vinegar, hoisin sauce, five spice powder, salt and pepper. Add your bite sized chicken pieces and mix well coating all of the chicken in that red sauce! Cover and refrigerate for 24 hours.
Soak your wooden skewers in water.
When ready to grill, heat your grill and spray with non stick spray.
Skewer the chicken pieces on your wooden or steel skewers. Place your skewers on your hot grill and Cook chicken until completely cooked through depending on how hot your grill is it will take 10-15 minutes turning occasionally.
Serve warm!
Enjoy!
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