Chinese BBQ Chicken Skewers

[Pyrotech]

One of the new foods I learned to cook after I married my beautiful Chinese bride is jīròu chuan'r (鸡肉串儿). It is simple Street food that has amazing flavor. grilled skewers of chicken that has been marinaded in a mixture of:

• Minced garlic
• minced shallots
• mince ginger
• thin sliced green onion
• light soy sauce
• Shaoxing wine

I like let this set in the fridge for a couple of hours, before running them through on skewers. Don't forget to soak the bamboo skewers if you use them or just go with metal.

They go onto a medium high charcoal grill, getting brushed with an oil mixture made from peanut oil and a bit of sesame oil, before the first couple of flips. if it flares up move the chicken over toa cooler spot or pick up all the skewers. after a a a couple minutes I hit them with a Spice blend I been working on made from homemade 5 spice, and ground cumin, they are then cooked the rest of the way, making sure to flip them every few minutes.

we eat them straight off the skewer, or wrapped in lettuce with a sprinkle of a ground chili powder that my wife buys, not sure what all is in it since my mandarin is not very good. Stagger the cooking of the skewers so they stay hot as you eat them or move them to the cold side of the grill So they stay warm

lamb is also a traditional meat used for these, and is amazing cooked this way.

 

[Pyrotech]

This is the chili powder we use on our Chaun'r along with other things..

View attachment 734496

 

[JLinza]

Looks great
And welcome to the forum from Colorado.

 

[pineywoods]

Welcome and that looks awesome. Can you give us the amounts of the stuff used in the marinade

 

[jcam222]

Looks and sounds fantastic! That spice blend looks interesting.

 

[Pyrotech]

Welcome and that looks awesome. Can you give us the amounts of the stuff used in the marinade

I tend to eyeball alot of the stuff I make So I do not have a set recipe.

I like a lot of garlic, so I use about 6 to 8 cloves of garlic, one small shallot, about a thumb size piece of ginger peeled, and about a handful of the sliced green onion. I add this all to the the chicken enough light soy sauce( Peral River Bridge) to moisten the whole thing with out leaving the chicken standing in a puddle of soy sauce, then about 4 tbls spoons of the Shaoxing wine ( Lily Shaohsing)

 

[pineywoods]

Thanks

 

[bauchjw]

Looks incredible! Congrats on the spinner ride!

 

[Timber II]

Looks real good! Are those boneless thighs in strips?

 

[Pyrotech]

Looks real good! Are those boneless thighs in strips?

Boneless thighs cut into bite size chunks

 

[kilo charlie]

Looks amazing and congratulations on the Feature! That's a heck of an entrance!

 

[philpom]

Looks delish, we generically call this style skewered tandoori chicken or more intamently rat on a stick LOL. Looks very tasty, I'd chow! Do you marinade or brine overnight to help with dryness?

 

[Pyrotech]

Looks delish, we generically call this style skewered tandoori chicken or more intamently rat on a stick LOL. Looks very tasty, I'd chow! Do you marinade or brine overnight to help with dryness?

I start with boneless skinless thighs, so that helps alot. An then they gonin the marinade for a couple hours minimum to as long as overnight.

Combine that with the a brushing of oil while cooking an they stay fairly moist an tender

 

[Rafter H BBQ]

Looks mighty tasty! Congrats on the spinner ride, well deserved!