1If grilling on a grill, soak the skewers in water for about half an hour to prevent them from burning.
2If grilling on a grill, soak the skewers in water for about half an hour to prevent them from burning.
3If grilling on a grill, soak the skewers in water for about half an hour to prevent them from burning.
4Combine half a cup of hoisin sauce, a quarter cup of soy sauce, three tablespoons of brown sugar, two tablespoons of oyster sauce, two tablespoons of honey, a tablespoon of ketchup, a tablespoon of sherry cooking wine or shaoxing wine, a quarter teaspoon of Chinese five spice, a teaspoon of garlic powder, half a teaspoon of white pepper, a teaspoon of MSG (or a quarter to half a teaspoon of salt), and a tablespoon of cornstarch in a bowl.
5Combine half a cup of hoisin sauce, a quarter cup of soy sauce, three tablespoons of brown sugar, two tablespoons of oyster sauce, two tablespoons of honey, a tablespoon of ketchup, a tablespoon of sherry cooking wine or shaoxing wine, a quarter teaspoon of Chinese five spice, a teaspoon of garlic powder, half a teaspoon of white pepper, a teaspoon of MSG (or a quarter to half a teaspoon of salt), and a tablespoon of cornstarch in a bowl.
6Combine half a cup of hoisin sauce, a quarter cup of soy sauce, three tablespoons of brown sugar, two tablespoons of oyster sauce, two tablespoons of honey, a tablespoon of ketchup, a tablespoon of sherry cooking wine or shaoxing wine, a quarter teaspoon of Chinese five spice, a teaspoon of garlic powder, half a teaspoon of white pepper, a teaspoon of MSG (or a quarter to half a teaspoon of salt), and a tablespoon of cornstarch in a bowl.
7Mix the marinade ingredients thoroughly.
8Mix the marinade ingredients thoroughly.
9Mix the marinade ingredients thoroughly.
10If desired, add a few drops of red food coloring to the marinade and stir well to achieve a Chinese takeout red color.
11If desired, add a few drops of red food coloring to the marinade and stir well to achieve a Chinese takeout red color.
12If desired, add a few drops of red food coloring to the marinade and stir well to achieve a Chinese takeout red color.
13Trim excess fat from the chicken thighs.
14Trim excess fat from the chicken thighs.
15Trim excess fat from the chicken thighs.
16Cut the chicken thighs lengthwise into thirds, ensuring they are suitable for skewering.
17Cut the chicken thighs lengthwise into thirds, ensuring they are suitable for skewering.
18Cut the chicken thighs lengthwise into thirds, ensuring they are suitable for skewering.
19Add the cut chicken to a bag.
20Add the cut chicken to a bag.
21Add the cut chicken to a bag.
22Stir the marinade well again and then pour it over the chicken in the bag.
23Stir the marinade well again and then pour it over the chicken in the bag.
24Stir the marinade well again and then pour it over the chicken in the bag.
25Massage and shake the bag to ensure every piece of chicken is well coated with the marinade.
26Massage and shake the bag to ensure every piece of chicken is well coated with the marinade.
27Massage and shake the bag to ensure every piece of chicken is well coated with the marinade.
28Place the marinated chicken in the fridge and let it marinate for at least four hours; overnight is best.
29Place the marinated chicken in the fridge and let it marinate for at least four hours; overnight is best.
30Place the marinated chicken in the fridge and let it marinate for at least four hours; overnight is best.
31Weave the marinated chicken onto the skewers, going back and forth.
32Weave the marinated chicken onto the skewers, going back and forth.
33Weave the marinated chicken onto the skewers, going back and forth.
34Heat the Blackstone griddle to medium-high heat and add some oil.
35Heat the Blackstone griddle to medium-high heat and add some oil.
36Heat the Blackstone griddle to medium-high heat and add some oil.
37Place the chicken skewers on the hot Blackstone griddle.
38Place the chicken skewers on the hot Blackstone griddle.
39Place the chicken skewers on the hot Blackstone griddle.
40If the sauce starts to burn in the middle, move the skewers to the side and scrape off the burnt sauce.
41If the sauce starts to burn in the middle, move the skewers to the side and scrape off the burnt sauce.
42If the sauce starts to burn in the middle, move the skewers to the side and scrape off the burnt sauce.
43Reduce the heat to low to ensure the chicken cooks through completely.
44Reduce the heat to low to ensure the chicken cooks through completely.
45Reduce the heat to low to ensure the chicken cooks through completely.
46Cook for a couple more minutes until done.
47Cook for a couple more minutes until done.
48Cook for a couple more minutes until done.
Ingredients
0.5 cup hoisin sauce
0.5 cup hoisin sauce
0.5 cup hoisin sauce
0.25 cup soy sauce
0.25 cup soy sauce
0.25 cup soy sauce
3 tablespoons brown sugar
3 tablespoons brown sugar
3 tablespoons brown sugar
2 tablespoons oyster sauce
2 tablespoons oyster sauce
2 tablespoons oyster sauce
2 tablespoons honey
2 tablespoons honey
2 tablespoons honey
1 tablespoon ketchup
1 tablespoon ketchup
1 tablespoon ketchup
1 tablespoon sherry cooking wine or shaoxing wine
1 tablespoon sherry cooking wine or shaoxing wine
1 tablespoon sherry cooking wine or shaoxing wine
0.25 teaspoon Chinese five spice
0.25 teaspoon Chinese five spice
0.25 teaspoon Chinese five spice
1 teaspoon garlic powder
1 teaspoon garlic powder
1 teaspoon garlic powder
0.5 teaspoon white pepper
0.5 teaspoon white pepper
0.5 teaspoon white pepper
1 teaspoon MSG
1 teaspoon MSG
1 teaspoon MSG
0.25 teaspoon salt
0.25 teaspoon salt
0.25 teaspoon salt
0.5 teaspoon salt
0.5 teaspoon salt
0.5 teaspoon salt
1 tablespoon cornstarch
1 tablespoon cornstarch
1 tablespoon cornstarch
drops red food coloring
drops red food coloring
drops red food coloring
1.59 lbs chicken thighs
1.59 lbs chicken thighs
1.59 lbs chicken thighs
oil
oil
oil
Equipment
grillBlackstone griddleskewersbagpan
Tips
If grilling on a grill, soak skewers in water for about half an hour to prevent burning.
Chinese five spice is overpowering, so be careful with the amount or skip it entirely.
For a pretty Chinese takeout red color, add a few drops of red food coloring.
Marinate the chicken for at least 4 hours; overnight is best.
Weave the chicken back and forth onto the stick.
If sauce burns on the griddle, scrape it off and move the chicken to a cooler part of the griddle.
Cook on low heat to ensure everything is cooked through.