⅓ cup ketchup
¼ cup brown sugar
¼ cup honey
¼ cup soy sauce
2 tablespoons Sriracha
2 tablespoons Shaoxing rice wine
1 tablespoon hoisin sauce
1 teaspoon Chinese five-spice powder
1 teaspoon sesame oil
1 small (6-ounce) red beet, peeled and roughly chopped
One 3½-to-4-pound chicken, cut into 8 pieces
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper, to taste
1. In a blender, combine the ketchup, brown sugar, honey, soy sauce, Sriracha, rice wine, hoisin sauce, five-spice powder, sesame oil and chopped beet. Purée until smooth. Transfer to a sealable plastic bag, add the chicken and shake to coat. Marinate in the refrigerator overnight.
2. The next day, light a grill. Remove the chicken from the marinade, wiping off any excess sauce and place the chicken in a medium bowl. Toss with the vegetable oil and season with salt and pepper. Grill, turning as needed, until charred and reading 165º on a meat thermometer, 16 minutes.
3. Transfer to a platter and let rest 5 minutes, then serve.
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