Char Siu Chicken

Char Siu Chicken
Char Siu Chicken
Char siu (meaning “fork roast”) is typical in Chinese cuisine and normally gets its red hue from food coloring. In this rendition, beet powder, a natural alternative, lends the bright red color and adds a little sweetness.Drew Anthony Smith

Char siu (meaning "fork roast") is typical in Chinese cuisine and normally gets its red hue from food coloring. In this rendition, beet powder, a natural alternative, lends the bright red color and adds a little sweetness. Cooking note: Allow 2 days for marinating.

Char Siu Chicken
Chinese barbecue, or char siu usually gets it's trademark hue from red food coloring; here beet powder is used as a natural alternative.
Yield: serves 4-6
Time: 25 minutes

Ingredients

  • 14 cup brown sugar
  • 14 cup honey
  • 14 cup ketchup
  • 14 cup soy sauce
  • 3 tbsp. homemade or store-bought beet powder
  • 2 tbsp. rice vinegar
  • 1 tbsp. hoisin sauce
  • 12 tsp. Chinese five-spice powder
  • 1 (4-lb.) chicken, halved lengthwise, backbone discarded
  • 2 tbsp. canola oil
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Mix sugar, honey, ketchup, soy sauce, beet powder, vinegar, hoisin, and Chinese five spice in a bowl. Toss marinade with chicken, cover, and refrigerate for 2 days.
  2. Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium.) Remove chicken from marinade, rub with oil, and season with salt and pepper; grill skin-side down, turning once, until charred and cooked through, about 30–35 minutes, or until an instant-read thermometer inserted into thickest part of the thigh reads 165°. Transfer chicken to a cutting board and let rest 15 minutes before carving.