Description
This Char Siu Chicken recipe offers a flavorful and tender take on a classic Chinese BBQ dish. Marinated in a blend of hoisin sauce, soy sauce, honey, oyster sauce, rice vinegar, garlic, Chinese five-spice, and sesame oil, the chicken thighs are baked to perfection, then finished under the broiler for a beautifully caramelized and slightly charred exterior. It’s an easy yet impressive dish ideal for a weeknight dinner or special occasion.
Ingredients
Scale
Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
Marinade
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon Chinese five-spice powder
- 1/2 teaspoon sesame oil
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the marinated chicken.
- Prepare Marinade: In a bowl, combine hoisin sauce, soy sauce, honey, oyster sauce, rice vinegar, minced garlic, Chinese five-spice powder, and sesame oil to create a flavorful marinade.
- Marinate Chicken: Place the chicken thighs in a large resealable plastic bag and pour half of the marinade over them. Seal the bag and refrigerate for at least 2 hours or up to overnight to allow the flavors to penetrate the meat.
- Reserve Marinade: Cover and refrigerate the remaining marinade separately for later use as a glaze.
- Room Temperature Rest: Remove the marinated chicken from the refrigerator about 30 minutes before cooking to let it come to room temperature, ensuring even cooking.
- Arrange Chicken for Baking: Place the chicken thighs on a baking sheet lined with aluminum foil to catch drips and simplify cleanup.
- Bake Chicken: Bake the chicken in the preheated oven for 25-30 minutes, until the internal temperature reaches 165°F and the meat is cooked through.
- Simmer Marinade: Meanwhile, transfer the reserved marinade to a small saucepan. Bring to a boil, then reduce heat to simmer for about 10 minutes until thickened and syrupy.
- Glaze Chicken: Brush the cooked chicken generously with the thickened marinade, adding layers of flavor and moisture.
- Broil for Caramelization: Broil the glazed chicken under high heat for 2-3 minutes, watching closely to achieve a caramelized, slightly charred exterior without burning.
- Remove and Rest: Once caramelized, remove the chicken from the oven and let it rest for a few minutes, allowing juices to redistribute for tender, juicy bites.
- Serve: Slice the char siu chicken and serve it warm, perfect alongside steamed rice or vegetables.
Notes
- Marinate the chicken overnight for the deepest flavor infusion.
- Use chicken thighs for juiciness and tenderness; chicken breasts can be substituted but may be drier.
- Watch carefully when broiling to avoid burning the glaze.
- Leftover char siu chicken can be refrigerated for up to 3 days or frozen for longer storage.
- For a spicier version, add a teaspoon of chili paste to the marinade.
