A glorious meal featuring Char Siu (xia xiu in Vietnamese) chicken legs, using a classic pork marinade adapted for juicy chicken. The recipe utilizes vacuum seal bags for enhanced flavor penetration during marination.
1. Combine all marinade ingredients in a bowl.
2. Place chicken thighs in a SealVax bag, bowl, or ziplock bag.
3. Add marinade ingredients to the chicken and evenly massage the marinade into chicken crevices.
4. Vacuum seal the bag and refrigerate to marinate for 1 hour to overnight.
5. After marinating, place chicken in a foiled pan and bake at 400°F (200°C) for 17-25 minutes (check for doneness).
6. SAVE THE MARINADE to use as a baste for the chicken. Baste the chicken halfway through the baking process (every 5 minutes is suggested, but once is sufficient). Do NOT baste with the marinade after the chicken is finished cooking, as it is unsafe to use and consume without further cooking due to raw chicken contact.
7. Serve with rice and enjoy!
**Optional step: Cook down the leftover marinade in a small pot to kill all bacteria (ensure the liquid boils for a bit) and use it as a last sticky coat for the roast chicken.
