Here’s one of my favorites from my upcoming book, “Grilling: A Home Chef’s Guide”.
Sanbeiji (Taipei 3-Cup Chicken)
Sanbeiji (literally “3-Cup Chicken”) derives it’s name from the 3 sauce ingredients: Soy Sauce, Sesame oil, and Sugar. Originating from the Jiangxi province of China, this is a hugely popular dish in Taiwan.
- 1 cup Sesame oil 1 cup soy sauce
- 1 cup white sugar 4 cloves fresh garlic
- 8 bone-in chicken thighs 2 inches fresh ginger
*For shorter cooking time, you can substitute boneless-skinless thighs, but only marinate fro 4 hours, max.
In a mortar and pestle (or food processor) reduce the garlic and ginger to a past.
Mix all ingredients together, adding chicken last. Marinate overnight (or at least six hours) turning one of twice. Pat dry, and brush both sides lightly with oil.
Spread prepared coals for Split Zone Indirect Grilling.
Set the chicken in the cool zone, cover (or close the lid), and cook for 20-30 minutes to an internal temperature of 160F.
One the thighs are at temp, move them to the hot zone, and grill until well marked on both sides (3-5 minutes per side.)
Allow to rest 10 minutes, the slice and serve with Perfect Thai Rice, and a steamed veggie!
Let me know if you would like to recieve a one-time notification, when “Grilling: A Home Chef’s Guide” is available on Amazon.com!