Grilled Capsicum Chicken (燒烤紅油辣椒鷄, Siu1 Haau1 Hung4 Jau4 Laat6 Ziu1 Gai1)

The principal flavor in this dish is capsicum, which is a fancy way of saying ground chili, with red oil. The capsicum is more spicy than hot, so the flavor of the chilies are dominant in the marinade over any heat. The capsicum is suspended in red oil that also is a necessary part of the marinade. The oil takes on the flavor of the capsicum and adds to the marinades flavor.

Enjoy!

Ingredients

4 lb.	2 kg.	Chicken thigh or breast pieces (雞肉, gai1 juk6)
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
4 cloves	4 cloves	Garlic (蒜, syun3), crushed in a garlic press
2-3 Tbs.	30-45 ml.	Ming Teh Food brand capsicum with red oil (紅油辣椒, hung4 jau4 laat6 ziu1) or equivalent
½ cup	125 ml.	Soy sauce (豉油, si6 jau4)
2 Tbs.	30 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
½ cup	125 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 Tbs.	15 ml.	Sesame oil (麻油, maa4 jau4)

 

Equipment

		Tongs and an oil coated paper towel
22.5 in.	57 cm.	Covered charcoal or gas grill (or larger)

 

Ming Teh Food Brand
Capsicum With Red Oil
(紅油辣椒, hung4 jau4 laat6 ziu1)

Instructions

1. Prepare the chicken thigh or breast meat by removing any excess fat. Marinate the chicken in a covered container overnight in the refrigerator with the ginger and garlic crushed in a garlic press, Ming Teh Food brand capsicum with red oil or equivalent, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. The amount of capsicum with red oil is a personal preference and can be increased or decreased as desired. Take the chicken 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 (pecan 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 be used to grill the chicken and the side without the coals (the “cool” side) will be used for cooking the chicken. For a gas grill, follow the manufacturer’s instructions as to which burners to leave on for indirect cooking. Clean the grill grate and then, using tongs and a paper towel coated with oil, lubricate the grate to prevent the chicken from sticking. 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 10 minutes covered. Uncover and move the chicken (skin side down) to the hot side of the grill for 2-3 minutes to produce the grill marks. Turn the chicken over (skin side up) to brown the other side for 2-3 minutes. 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.