Authentic Char Siu Chicken BBQ (Printable Version)

Tender chicken thighs glazed in sweet-savory Char Siu sauce, grilled to caramelized perfection.

# What You'll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs

→ Char Siu Marinade

02 - 3 tbsp hoisin sauce
03 - 2 tbsp honey
04 - 2 tbsp soy sauce
05 - 1 tbsp oyster sauce
06 - 1 tbsp Shaoxing wine or dry sherry
07 - 1 tbsp brown sugar
08 - 1 tsp Chinese five-spice powder
09 - 1 tbsp red fermented bean curd, optional
10 - 2 cloves garlic, minced
11 - 1 tsp grated fresh ginger
12 - 1 tsp sesame oil
13 - 1/2 tsp white pepper

→ Basting Glaze

14 - 1 tbsp honey
15 - 1 tbsp hot water

# Directions:

01 - Whisk together hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, brown sugar, five-spice powder, fermented bean curd, garlic, ginger, sesame oil, and white pepper in a large bowl until smooth and fully combined.
02 - Add chicken thighs to the bowl, turning to coat each piece thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor absorption.
03 - Preheat grill to medium-high heat or preheat oven to 425°F. If using oven, line a baking tray with foil and place a wire rack on top.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Reserve remaining marinade for basting.
05 - Grill chicken for 5–7 minutes per side, basting occasionally with reserved marinade, until caramelized and internal temperature reaches 165°F. For oven method, roast on rack for 20–25 minutes, turning and basting halfway through.
06 - Mix honey and hot water until combined. Brush glaze over chicken during the final 2 minutes of cooking to create a sticky, glossy finish.
07 - Let chicken rest for 5 minutes before slicing against the grain. Serve hot with steamed jasmine rice and bok choy.

# Expert Hints:

01 -
  • The marinade creates this gorgeous glossy mahogany color that looks restaurant-perfect but comes together with pantry staples
  • You get that incredible Cantonese barbecue flavor without needing any special equipment or techniques
  • The leftovers are even better the next day, making it perfect for meal prep
02 -
  • Watch the chicken like a hawk during the last few minutes because the high sugar content means it can go from perfectly caramelized to burnt in seconds
  • Always reserve some of the marinade separately before adding the raw chicken if you plan to baste during cooking
  • The red bean curd is worth hunting down at an Asian market if you want that traditional restaurant appearance
03 -
  • If using the oven, position your rack in the upper third to encourage better caramelization from the top heat
  • Letting the chicken come to room temperature for 20 minutes before cooking helps it cook more evenly
  • A light dusting of extra five-spice powder right before serving amplifies the aromatic finish

Go Back