Grilled Cumin Oregano Salsa Chicken (燒烤孜然牛至莎莎雞, Siu1 Haau1 Zi1 Jin4 Ngau4 Zi3 Saa1 Saa1 Gai1)

This recipe was updated on 09 Nov 2014. Some instructions and ingredient quantities were changed, and metric measurements added.

In celebration of Cinco de Mayo, here’s an Asian-Mexican inspired fusion recipe for grilled chicken. Salsa is a main component of the marinade; along with the usual Asian ingredients I usually use to marinate chicken. What really adds to the flavor of the dish is the cumin and oregano. The tequila doesn’t hurt also!

Enjoy!

 

Ingredients

 

5 lb.	375 g.	12 chicken thighs (雞髀, gai1 bei2)
2 Tbs.	30 ml.	Ground cumin (孜然, zi1 jin4)
2 Tbs.	30 ml.	Dried oregano (牛至, ngau4 zi3)
1 in.	30 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
4 cloves	4 cloves	Garlic (蒜, syun3), crushed in a garlic press
1 cup	250 ml.	Prepared salsa (莎莎醬, saa1 saa1 zoeng1)
4 Tbs.	60 ml.	Soy sauce (豉油, si6 jau4)
2 Tbs.	30 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Tequila (紹興酒, siu6 hing1 zau2) or dry sherry
1 tsp.	5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 Tbs.	15 ml.	Oil (油, jau4)

Equipment

22.5 in.	57 cm.	Covered charcoal or gas grill (or larger)

Instructions

Grilled Cumin Oregano Salsa Chicken Marinade

1. Prepare the chicken thighs by removing any excess fat. Marinate the chicken for at least one hour or overnight in the refrigerator with the ground cumin, dried oregano, ginger and garlic crushed in a garlic press, prepared salsa, soy sauce, hoisin sauce, tequila, ground white pepper, and oil. If marinating the chicken overnight, take it out of the refrigerator at least one hour before cooking.
2. Prepare the charcoal or gas grill for indirect cooking following the manufacturer’s instructions. Light the charcoal or preheat the gas grill accordingly. Soak the wood for smoking (mesquite goes well with this dish) for one hour if desired. I use dry and not soaked wood.
3. If using a charcoal grill, arrange the lighted coals on one half of the grill. The side of the grill with the coals (the “hot” side) will later be used to grill the chicken and the side without the coals (the “cool” side) will be used for smoking the chicken. For a gas grill, follow the manufacturer’s instructions as to which burners to leave on for indirect cooking. Put the smoking wood onto the coals or as per the instructions for the gas grill.
4. Place the chicken on the cool side of the grill and cook for 15 minutes covered. Move the chicken to the hot side of the grill when smoking is complete to add grill marks (optional; about 5 minutes depending upon the temperature of the coals) uncovered. Remove the chicken from the grill and allow to rest for 5 minutes before serving. The temperature of your fire and previous experience with your grill will determine the total cooking time for the chicken.