Honey Glazed Char Siu Chicken

Pat the chicken thighs dry with paper towels to remove excess moisture, then trim and discard any large fat pads.

Butterfly each chicken thigh by laying it smooth-side down on a cutting board. Hold your knife horizontally and slice through the thickest part of the flesh, stopping just before cutting through completely. Fold the meat flap back to create an even thickness.

In a large bowl, whisk together the minced garlic, Chinese five-spice powder, honey, hoisin sauce, soy sauce, ketchup, and toasted sesame oil.

Reserve 1/2 cup of the marinade in a separate container for later use.

Add the chicken to the remaining marinade in the bowl, ensuring each piece is well-coated. Cover the bowl with plastic wrap and marinate at room temperature for 30 minutes, or refrigerate for up to 24 hours (return to room temperature before cooking).

If using a stove-top grill pan, lightly oil the pan and set over medium-high heat. If using an outdoor grill, prepare a medium charcoal fire or preheat a gas grill to medium.

Cook the chicken for 6-10 minutes on a stove-top grill or 10-12 minutes on an outdoor grill, turning occasionally. The chicken is cooked when the juices run clear when pierced with the tip of a knife.

During the last 2-3 minutes of cooking, baste the chicken with the reserved marinade to enhance flavor and add sheen. Transfer the cooked chicken to a platter and let it rest for 5-10 minutes before serving.