American-Style Hong Kong BBQ Chicken

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup offers a similar sweetness with a unique flavor.

five-spice powder

🥗Healthier: cinnamon and cloves

💰Cheaper: mixed spices

Cinnamon and cloves can mimic the flavor profile.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: barbecue sauce

Plum sauce provides a sweet alternative.

Spoon about half of the Lee Kum Kee Chinese barbecue sauce into a container.

Add 1 cup of water to the sauce and shake to dilute.

Puncture the chicken thighs with a fork or hair pick to help the marinade penetrate.

Place the chicken in the diluted barbecue sauce and flip it upside down a few times to coat.

Let the chicken marinate for a couple of hours, flipping occasionally.

Preheat the grill to 600°F.

Add bacon fat to the cast iron skillet on the grill.

Place the chicken thighs on the skillet and grill until they are black on both sides.

Transfer the grilled chicken to a saucepan with a lid to rest.

Repeat grilling with remaining chicken if necessary.

After resting, transfer the chicken to a stockpot and heat on high for 30 seconds to warm.

Let the chicken rest, flipping every 20 minutes for about an hour.

Chop the chicken and add the remaining barbecue sauce to the pot.

Toss the chopped chicken with the sauce before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens