Sichuan-Style Grilled Mala Chicken with Charred Vegetables

Sichuan-Style Grilled Mala Chicken with Charred Vegetables

Ingredients

For the Chicken Marinade

  • 2 lbs boneless chicken thighs (preferred for juiciness)

  • 2 tbsp light soy sauce

  • 1 tbsp dark soy sauce (for color)

  • 1 tbsp Shaoxing wine

  • 1 tbsp chili oil

  • 1 tsp sugar

  • 1 tsp freshly ground Sichuan peppercorns

  • 3 cloves garlic, minced

  • 1 tbsp ginger, grated

For the Vegetables

  • 1 red bell pepper, sliced

  • 1 zucchini, lengthwise strips

  • 1 red onion, thick slices

  • 1 tbsp neutral oil

  • Pinch of salt

For the Mala Glaze

  • 2 tbsp chili oil

  • 1 tbsp soy sauce

  • 1 tbsp honey

  • 1 tsp black vinegar

  • ½ tsp Sichuan peppercorn powder

  • 1 tsp sesame oil

Instructions

1. Marinate the Chicken

  • Combine all marinade ingredients thoroughly.

  • Coat chicken evenly and marinate for at least 30 minutes (ideally 2–4 hours for deeper flavor penetration).

2. Preheat the Platinum Grill Pan

  • Heat your Platinum Grill Pan over medium-high to high heat until it’s very hot.

  • Lightly oil the surface to prevent sticking.

3. Grill the Chicken

  • Place chicken thighs on the pan.

  • Grill for 5–6 minutes per side, pressing slightly to ensure strong grill marks.

  • Aim for slight charring—this enhances the smoky contrast to the mala spice.

4. Grill the Vegetables

  • Toss vegetables with oil and salt.

  • Grill until lightly charred but still crisp (about 3–5 minutes total).

  • Remove and set aside.

5. Apply Mala Glaze

  • In the final minute of cooking, brush the chicken with the mala glaze.

  • Let it caramelize slightly on the grill pan for a glossy, flavorful finish

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