Succulent Chinese BBQ Chicken Skewers
Indulge in the savory delight of these Chinese BBQ Chicken Skewers, inspired by a family recipe from Christine Simmerman and enhanced with Penzey's Spices. Featuring juicy boneless, skinless chicken thighs marinated in a rich blend of hoisin sauce, soy sauce, and aromatic spices, these skewers are perfect for summer barbecues or cozy indoor dinners. The tender chicken is threaded onto skewers and grilled or baked to perfection, allowing the flavors to meld into a delightful smoky sweetness. Serve them with your favorite dipping sauce or alongside steamed rice and vegetables for a balanced meal. Once you try these skewers, they'll become a staple in your cooking repertoire!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Boneless, skinless chicken thighs
1 lb (Cut into long strips)
Soy sauce
3 tablespoons (None)
Powdered ginger
1/4 teaspoon (None)
Hoisin sauce
1/2 cup (None)
White pepper
1/2 teaspoon (None)
Garlic clove
1 (Minced)
Instructions
1
Cut the chicken thighs into long, thin strips, approximately 3-4 strips per thigh.
2
In a large bowl or zip-top bag, combine soy sauce, powdered ginger, hoisin sauce, white pepper, and minced garlic to create the marinade.
3
Reserve 2 tablespoons of the marinade in a small covered bowl and refrigerate until ready to use.
4
Add the chicken strips to the remaining marinade. Toss until the chicken is well coated, then push the air out of the bag and seal it.
5
Refrigerate the marinated chicken for at least 20 minutes; however, marinating for a few hours or overnight will enhance the flavors.
6
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) or prepare your grill for indirect heat.
7
Remove the chicken from the marinade and discard the marinade used for marinating.
8
Thread the marinated chicken pieces onto skewers, weaving them to ensure even cooking and presentation.
9
If using the oven, place the skewers on a foil-lined cookie sheet in a single layer. Bake for 15-25 minutes, flipping halfway through and basting with the reserved marinade.
10
If grilling, cook the skewers for about 10 minutes on each side, brushing with the reserved marinade for added flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the best cut of chicken for these skewers?
Boneless, skinless chicken thighs are recommended as they remain juicy and tender during high-heat cooking compared to chicken breasts.
How should I cut the chicken for the skewers?
Cut the chicken thighs into long, thin strips, approximately 3 to 4 strips per thigh, for even cooking and easy threading.
What are the main ingredients in the marinade?
The marinade consists of hoisin sauce, soy sauce, powdered ginger, white pepper, and minced garlic.
How long should I marinate the chicken?
The chicken should marinate for at least 20 minutes, but for the best flavor, let it sit for a few hours or even overnight.
Why should I reserve some of the marinade?
Reserving 2 tablespoons of the marinade before adding the raw chicken allows you to safely baste the skewers while they cook for extra flavor.
What temperature should the oven be set to?
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) for baking the skewers.
How long do I bake the skewers in the oven?
Bake the skewers for 15 to 25 minutes, making sure to flip them halfway through.
How do I cook these on a grill?
Grill the skewers over indirect heat for about 10 minutes per side, brushing with the reserved marinade.
Should I use wooden or metal skewers?
Either works, but if using wooden or bamboo skewers, ensure they are soaked in water for 30 minutes before grilling to prevent burning.
Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but monitor the cooking time closely as breast meat dries out faster than thighs.
Is hoisin sauce necessary?
Hoisin sauce is a key ingredient that provides the signature sweet and savory BBQ flavor characteristic of this dish.
Can I make this recipe gluten-free?
To make it gluten-free, substitute the soy sauce with tamari and ensure your hoisin sauce is a certified gluten-free brand.
What flavor does white pepper add?
White pepper provides a mild, earthy heat that is traditional in Chinese cooking without the visible black specks.
Can I substitute fresh ginger for powdered ginger?
Yes, you can use about 1 teaspoon of freshly grated ginger to replace the 1/4 teaspoon of powdered ginger.
How do I thread the chicken onto the skewers?
Weave the long strips of chicken onto the skewer in an 'S' shape to ensure the meat stays secure and cooks evenly.
Can I freeze the marinated chicken?
Yes, you can freeze the chicken in the marinade for up to 3 months. Thaw in the refrigerator before skewering and cooking.
What should I serve with these skewers?
These skewers pair perfectly with steamed jasmine rice, stir-fried vegetables, or a fresh Asian-style slaw.
Can I cook these in an air fryer?
Yes, air fry at 380 degrees Fahrenheit for 10-12 minutes, turning halfway through, until the internal temperature reaches 165 degrees.
Is this recipe spicy?
The recipe is savory and sweet with very little heat; the white pepper adds just a tiny bit of warmth.
How do I store leftovers?
Store any leftover cooked skewers in an airtight container in the refrigerator for up to 3 to 4 days.
What is the best way to reheat the chicken?
Reheat in a 350-degree oven until warmed through, or microwave in 30-second intervals to avoid drying out the meat.
Do I need to grease the baking sheet?
It is recommended to line the cookie sheet with foil and lightly spray it with oil to prevent the hoisin sauce from sticking.
Can I add vegetables to the skewers?
Absolutely! Pieces of bell pepper, red onion, or pineapple can be alternated with the chicken strips for variety.
Is fresh garlic better than jarred?
Freshly minced garlic provides a more pungent and aromatic flavor, which is preferred for this marinade.
How many skewers does this recipe make?
Depending on the size of your strips, 1 lb of chicken usually yields about 4 to 6 skewers.
What is 'indirect heat' on a grill?
Indirect heat means placing the skewers on the part of the grill that isn't directly above the flames or coals.
Can I use this marinade for other meats?
This marinade also works excellently with pork tenderloin or thin strips of beef.
Should I discard the used marinade?
Yes, always discard the marinade that has touched raw chicken to avoid cross-contamination; only use the reserved portion for basting.
How can I tell when the chicken is done?
The chicken is safe to eat when it reaches an internal temperature of 165 degrees Fahrenheit and the juices run clear.
Can I double this recipe for a party?
Yes, the recipe scales up very easily for large gatherings; simply double all ingredient quantities accordingly.