• 4 servings • Cantonese Cupboard: 4-6 chicken thighs 1/4 cup hoisin sauce 1/4 cup soy sauce 1/4 cup honey 2 Tbs oyster sauce 2 Tbs mirin (rice wine) 2 tsp Chinese Five Spice Powder 2 tsp powdered garlic 1/2 tsp coarse ground salt 1/2 tsp white pepper 1/2 tsp powdered ginger red food coloring (optional)

1 Mix all of the ingredients together except the chicken thighs. Whisk to get the honey incorporated.

2 Place the chicken in a bowl or sealable plastic bag and pour the marinade over the top. Marinate overnight (4 hour minimum).

3 When the chicken is done marinating, remove from the fridge and let it come to room temperature (about 20 mins).

4 Heat a grill to Medium-High Heat. Grill the chicken skin-side up, off heat (away from the flames), for 30-35 mins. If the grill gets too hot, or the chicken gets too close to the flames, the sauce will burn. When the internal temperature is 160 degrees, flip the chicken skin-side down and move over the heat for 3-4 minutes to crisp the skin (don’t walk away as the skin can turn from tasty-crispy to Infiniti Stone charred Avenger very quickly). If you are not able to grill, place the chicken on a wire rack over an aluminum foil lined baking sheet (to catch the drippings). Bake for 35-40 minutes at 375 degrees.