Shaoxing Wine Marinated Grilled Chicken Recipe Kit Recipe

About this recipe

Experience the mouthwatering flavors of our Shaoxing Wine Marinated Grilled Chicken Recipe Kit, crafted to bring effortless gourmet cooking to your kitchen. This recipe features tender boneless chicken thighs marinated in a harmonious blend of dark soy sauce, honey, garlic, ginger, and table salt, creating a savory and slightly sweet base. Red chili powder adds a touch of heat, while Champion Oil ensures the chicken grills to perfection with a golden, juicy finish. Designed for spice lovers and perfect for any occasion, this dish is a crowd-pleaser that pairs beautifully with your favorite sides. With simple, step-by-step instructions and carefully chosen ingredients, you’ll enjoy a flavorful, high-protein meal that’s easy to prepare and sure to impress. Whether it’s a quick dinner or a weekend gathering, AnyFeast makes cooking stress-free and delicious.

Ingredients

• 500 g Chicken Thigh Boneless
• 50 g Honey
• 100 g Garlic
• loose Ginger
• 90 g Dark Soy Sauce
• 200 g Table Salt

Instructions

1. 1. Gather all ingredients: 500g chicken thighs (boneless, skin-on), 3 tbsp rice wine, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp sesame oil, 2 garlic cloves (minced), 1-inch ginger (grated), 1 tsp red chili flakes, 1 tsp black pepper, 1 tsp salt, and 1 tbsp cooking oil.
2. 2. In a large mixing bowl, combine rice wine, soy sauce, honey, sesame oil, minced garlic, grated ginger, red chili flakes, black pepper, and salt. Mix well to form the marinade.
3. 3. Add the chicken thighs to the marinade, ensuring each piece is well-coated. Cover the bowl with cling film and refrigerate for at least 2 hours, or preferably overnight, for maximum flavor.
4. 4. Preheat the grill or barbecue to medium-high heat (around 200°C). If using an oven, preheat it to 200°C and line a baking tray with foil.
5. 5. Remove the chicken from the marinade, letting excess marinade drip off. Reserve the marinade for basting.
6. 6. Lightly brush the grill grates or baking tray with cooking oil to prevent sticking.
7. 7. Place the chicken thighs on the grill or baking tray, skin-side down. Cook for 6-7 minutes until the skin is golden and slightly charred.
8. 8. Flip the chicken thighs and baste the top side with the reserved marinade. Cook for another 6-7 minutes or until the internal temperature reaches 75°C.
9. 9. Once cooked, transfer the chicken to a plate and let it rest for 5 minutes to retain juices.
10. 10. Serve the grilled chicken hot, garnished with chopped spring onions or sesame seeds, alongside steamed rice or a fresh salad.