Authentic Char Siu Chicken BBQ (Printable)
Tender chicken glazed in sweet hoisin-honey marinade, grilled until caramelized and sticky.
# 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 for authentic color
10 - 2 cloves garlic, minced
11 - 1 tsp grated ginger
12 - 1 tsp sesame oil
13 - 0.5 tsp white pepper
→ For Basting
14 - 1 tbsp honey
15 - 1 tbsp hot water
# How To Make:
01 - In a large bowl, whisk together hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, brown sugar, five-spice powder, fermented bean curd if using, garlic, ginger, sesame oil, and white pepper until smooth and well 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 penetration.
03 - Preheat grill to medium-high heat. Alternatively, preheat oven to 425°F and line a baking tray with foil, placing a wire rack on top.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Reserve remaining marinade for basting during cooking.
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 1 tbsp honey with 1 tbsp hot water. Brush glaze over chicken during the final 2 minutes of cooking for a sticky, glossy finish.
07 - Let chicken rest for 5 minutes to allow juices to redistribute. Slice against the grain and serve immediately with steamed rice and vegetables.
# Expert Tips:
01 -
- The marinade does all the heavy lifting, turning ordinary chicken into something that tastes like it came from a restaurant kitchen
- That caramelized, sticky glaze creates the kind of finger-licking experience that makes even picky eaters ask for seconds
02 -
- Red fermented bean curd is what gives restaurant char siu that distinctive red hue, but the recipe works perfectly without it if you cannot find it at an Asian market
- The honey glaze burns faster than you think, so have your water-honey mixture ready and watch like a hawk during those final 2 minutes
03 -
- Use a zipper-lock bag for marinating because you can massage the marinade into every crevice and it takes up less refrigerator space than a bowl
- Invest in a good meat thermometer because chicken is safe at 165°F but starts drying out quickly above that temperature