Char Siu Chicken brings all the vibrant flair and deep flavor of Chinese barbecue to your kitchen with minimal ingredients and maximum impact. Traditionally known for its use of pork, Char Siu (meaning “fork roasted”) is adapted here to juicy chicken thighs, marinated in a bold glaze of honey and light soy sauce. The result: rich caramelization, savory sweetness, and melt-in-your-mouth tenderness.
This recipe strikes the ideal balance of sticky, glossy, and slightly charred edges with moist inner meat. The marinade, although minimal, penetrates deeply thanks to the overnight soak, infusing every bite with complex umami and golden sheen. Whether roasted in the oven or grilled to smoky perfection, it makes for a visually stunning and palate-pleasing dish.
Serve it sliced over steamed jasmine rice, tucked into fluffy bao buns, or with chilled noodles and stir-fried vegetables for a complete meal. Its simplicity allows the natural richness of the chicken to shine, while the glaze elevates it into something unforgettable.
🧺 INGREDIENTS:
- 300 grams boneless skinless chicken thighs
- 1 tablespoon honey
- 1 tablespoon light soy sauce
Optional Marinade Enhancers:
- 1 teaspoon Chinese five-spice powder
- 1 tablespoon hoisin sauce
- 1 tablespoon Shaoxing wine or dry sherry
- ½ teaspoon sesame oil
- 2 cloves garlic, minced
- 1 thumb of ginger, grated
For Garnish (optional):
- Sliced green onions
- Toasted sesame seeds
- Chili oil drizzle
👨🍳 INSTRUCTIONS:
- Prepare the Marinade In a bowl, whisk together the honey and soy sauce. If using additional ingredients, stir those in as well to build layers of flavor.
- Marinate the Chicken Trim excess fat from the chicken thighs and pat dry. Place them into the marinade, ensuring full coverage. Cover and refrigerate for at least 1 hour—preferably overnight for best results.
- Preheat Your Cooking Method If baking, preheat your oven to 200°C (392°F). Line a baking tray with foil and place a wire rack on top. This prevents sogginess and encourages crisp edges. If grilling, heat your grill to medium-high and lightly oil the grates.
- Cook to Perfection Lay the chicken thighs on the rack or grill, allowing extra marinade to drip off.
- Oven Method: Roast for 25–30 minutes, flipping halfway through. Brush with extra marinade during the last 5 minutes to build a glossy glaze.
- Grill Method: Cook for 6–8 minutes per side, basting in the final minutes for caramelization and deeper char.
- Rest and Slice Once cooked through (internal temp 75°C or 165°F), transfer to a cutting board. Let rest for 5 minutes to retain juices. Slice into strips or bite-sized chunks.
- Serve Your Masterpiece Arrange the chicken over rice, noodles, or greens. Garnish with sesame seeds and green onions if desired. Drizzle with chili oil for added heat.
🔪 Tips & Variations:
- Swap chicken thighs for wings or drumsticks for party platters.
- Add red food coloring (optional) for the traditional deep red hue.
- Double the glaze and use as a finishing sauce or drizzle on vegetables.
- Try it cold in sandwiches or salads—the flavor only deepens overnight.