Description
Delicious Char Siu Chicken is a flavorful, juicy dish featuring tender boneless chicken thighs marinated in a blend of soy sauce, hoisin, honey, and Chinese five-spice. Roasted to perfection with a caramelized glaze, this recipe is a perfect fusion of sweet and savory that brings authentic Chinese BBQ flavors to your kitchen in just 45 minutes.
Ingredients
Scale
Chicken
- 2 pounds boneless skinless chicken thighs
Marinade
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 teaspoon Chinese five spice powder
- 2 large garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon red food coloring (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Marinade: Whisk together soy sauce, hoisin sauce, honey, brown sugar, Chinese five spice, minced garlic, grated ginger, rice vinegar, toasted sesame oil, red food coloring (if using), salt, and black pepper in a large mixing bowl until fully combined.
- Marinate the Chicken: Add the chicken thighs to the bowl and toss until each piece is evenly coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes, preferably up to overnight for enhanced flavor.
- Preheat the Oven: Heat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack securely on top to allow air circulation during roasting.
- Arrange the Chicken: Place the marinated chicken thighs on the wire rack, allowing excess marinade to drip off but reserving this extra marinade for basting during cooking.
- Roast and Baseline: Roast the chicken in the preheated oven for 20 minutes. Then, baste the pieces with the reserved marinade, flip them over, baste again, and roast for an additional 10–15 minutes until the chicken is caramelized and fully cooked (internal temperature reaches 165°F/74°C).
- Optional Broiling for Caramelization: For an extra caramelized crust, broil the chicken on high for 2–3 minutes, watching carefully to prevent burning.
- Rest and Serve: Let the chicken rest for 5 minutes to lock in the juices. Slice and serve with the pan juices for an authentic Char Siu experience.
Notes
- Marinating overnight improves flavor depth and tenderness.
- Red food coloring is optional and used traditionally to achieve the iconic red Char Siu color.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F (74°C).
- Broiling at the end adds a nice caramelized finish but keep a close eye to avoid burning.
- Leftover Char Siu chicken makes excellent leftovers in stir-fries or fried rice.
