Best for: The skewer everyone reaches for twice.
Jirou chuan proves the shaokao treatment works on everything: boneless chicken thighs cut small, marinated with soy and a little five-spice warmth, then grilled over charcoal until the edges catch. The cumin-chile dusting goes on at the end, exactly as it does on the lamb.
Grill: Direct high heat over charcoal; 450–500°F. Equipment: Charcoal grill, flat metal skewers, tongs, instant-read thermometer.
Ingredients
Marinate: 30 minutes. Rest: 5 minutes. Total: 1 hour 2 minutes.
- 1 1/2 lb boneless, skinless chicken thighs, cut into 3/4-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon neutral oil, plus more for the grate
- 2 teaspoons grated fresh ginger
- 1 teaspoon sugar
- 1/2 teaspoon five-spice powder
- 2 tablespoons cumin seeds, coarsely crushed
- 2 teaspoons Chinese chile flakes (or crushed red pepper flakes)
- 1 teaspoon fine table salt
- 12 flat metal skewers (or bamboo skewers soaked 30 minutes)
Directions
Toss the chicken with the soy sauce, neutral oil, ginger, sugar, and five-spice powder. Cover and marinate for 30 minutes, or up to 4 hours in the refrigerator.
Stir the cumin, chile flakes, and salt into the shaokao spice mix. Light a full chimney of charcoal and heat the grill to 450–500°F.
Thread the chicken snugly onto the skewers, folding longer pieces in half so every skewer is an even thickness.
Grill directly over the coals for 3–4 minutes per side, turning often, until the edges char and the juices run clear.
Dust all sides with the spice mix in the last 2 minutes and cook until the thickest piece registers 165°F.
Rest for 5 minutes and serve with extra spice mix at the table.
Grilling tip: Dark meat is non-negotiable here — breast meat dries out before it can take the char these skewers need.
