Ingredients
1large garlic clove,put through a garlic press, or minced, mashed
¼tspChinese five-spice powder
2tbsphoney,preferably amber colored
2tbsphoisin sauce,brimming
1½tbspsoy sauce
1tbspketchup
2tspsesame oil,scant, toasted
1¾lbschicken thighs,boneless, skinless
Preparation
In a large bowl, stir together the garlic, five-spice powder, honey, hoisin, soy sauce, ketchup, and sesame oil.
Remove 3 tablespoons and set aside for glazing the chicken.
Add the chicken to the bowl, coating the pieces well.
Cover with plastic wrap and marinate at room temperature for 30 minutes, or refrigerate for up to 24 hours (return to room temperature before cooking).
Lightly oil a cast-iron stovetop grill pan and set over medium-high heat.
Add the chicken and cook for 6 to 10 minutes, turning several times.
To test for doneness, pierce the flesh with the tip of a knife. The chicken is cooked when clear juices flow out.
During the last 2 minutes of cooking, when the chicken feels firm-ish, baste with the reserved marinade to freshen flavor and add sheen.
Alternatively, prepare a medium charcoal fire or preheat a gas grill to medium and cook the chicken for 10 to 12 minutes, basting during the last 3 minutes.
Transfer to a platter and let rest for 5 to 10 minutes before serving.
