Chicken thighs marinated in a delicious marinade, baked until chicken skins are brown and crisp. Served with white rice and chili oil. It’s funny that you want to cook/bake something, but the recipe has another recipe attached to it. I mean, there are other options you can do – choose another filling, use your go-to recipe or whatever that is… But then… you tell yourself ‘Oh la la! This attached recipe sounds really good! Okay, let’s make life a lot more complicated.‘ 😀 Also, that time, the trip to Macau and Hong Kong was still fresh and still haven’t forgotten all those foods – oh such a nightmare not to taste them again sooner. So, okay – let’s get Chinese. I love Chinese food. I think most of us do. I mean, what’s not to love? Chinese foods taste really good! But I haven’t tried a Chinese BBQ. Well, maybe it’s just the same as the others. I don’t know. Only one way to find out – make it! Char Siu literally means ‘fork-roast’. Traditionally, marinated meat slices are skewered on long forks and placed in a covered oven or over a fire to cook. In Hong Kong, Char Siu Chicken (or other meats) are displayed by hanging them inside a glass-window ‘box’ in restaurants. I did not try one as I was busy trying other foods. 😀 It was a lovely feeling having to make this at home. I used boneless and skinless chicken thighs because it’s my favorite part of the chicken. With that marinade, this came out really, really good! My cousin, who helped me with the photoshoot came on devouring the chicken as soon as I was done taking photos. I looked back at her and she was busy with the chicken and I was like ‘Okay! Wait! Wait! Here’s your rice!‘ Oh wow! No need for me to ask her how was the dish because I already knew the answer. 😀 For me, I enjoyed everything – the chicken, most especially the skin – the crisp skin full of amazing flavors, the Chili and Garlic Oil. Ahh, this Chili and Garlic Oil was fantastic and it paired very nicely with the Char Siu Chicken. If only my hands can work as fast as lightning, I would have finished off the chicken and make the same all over again for the other dish I was supposed to make. When in Hong Kong and Macau, I noticed that meals are usually served with hot or cold tea… or warm water. So, to complete the experience, I also enjoyed my meal with delicious Jasmine tea. 😉 I promise you, they are really good together! I hope you’ll have a chance to try this and let me know what you think. Wishing you a day full of smiles! 😀 😀 😀 I am sharing this at Fiesta Friday #96, hosted by the Amazing Angie. We don’t have co-hosts this week, so don’t forget to cast your votes on Tuesday. 😉 Now, link up and have fun! I am also sharing this at Friday Favorites | Saucy Saturdays | What’d You Do This Weekend? | Melt In Your Mouth Monday | Happiness is Homemade | Kitchen Fun & Crafty Friday | Foodie FriDIY | Foodie Friends Friday | Recipe of the Week | Mix it up Monday | Lou Lou Girls Fabulous Party | Turn It Up Tuesday | Please follow and like us: