Char Siu Chicken Chinese BBQ

This hearty char siu chicken transforms humble chicken thighs into an irresistibly sticky, sweet and savory dish that captures the essence of Chinese barbecue flavors with far less effort than the traditional pork version. The caramelized exterior and juicy interior create a delicious contrast that makes this a weeknight favorite.

I developed this recipe after frequent visits to my local Chinatown where I became obsessed with recreating those unmistakable sweet barbecue flavors at home. What started as an experiment has become my most requested dish when friends come over for dinner.

Ingredients

• Boneless skinless chicken thighs: offer the perfect juicy texture and won't dry out during cooking
• Hoisin sauce: provides the classic sweet barbecue base flavor that defines char siu
• Honey: creates that essential sticky glaze and helps with caramelization
• Soy sauce: adds savory depth and umami while seasoning the meat
• Oyster sauce: deepens the flavor profile with its rich savory notes
• Ketchup: might seem unusual but adds tanginess and helps create the red color
• Sesame oil: infuses an aromatic nutty quality that elevates the entire dish
• Chinese five spice powder: contains the signature star anise cinnamon and clove notes essential to authentic char siu
• Fresh garlic and ginger: form the aromatic foundation of the marinade
• Red food coloring: is traditional but completely optional for those who prefer natural ingredients

Step-by-Step Instructions

Prepare the Marinade:

Whisk together all liquid ingredients and spices in a large bowl ensuring the honey fully incorporates without sticking to the bottom. This marinade is the flavor foundation so take your time mixing everything thoroughly to create a smooth vibrant sauce that will penetrate the meat.

Marinate the Chicken:

Submerge chicken thighs completely in the marinade working it into every crevice of the meat with your hands. The longer you marinate the better with overnight being ideal for maximum flavor development. The proteins in the chicken will relax and absorb all those complex sweet and savory notes.

Cook the Chicken:

For grilling prepare a medium high heat zone and a cooler zone for indirect cooking. Start chicken on the hot side to create caramelization then move to indirect heat to finish cooking through without burning. The sugars in the marinade will develop a gorgeous lacquer with careful basting. For oven baking the elevated rack ensures air circulation for even cooking while the foil catches drips preventing smoke. The final broil creates that signature char siu exterior.

Rest and Serve:

Allow the cooked chicken to rest which lets the juices redistribute throughout the meat ensuring maximum juiciness. Slice against the grain to showcase the glazed exterior and tender interior. Arrange artfully over rice or noodles and garnish with sliced green onions for a pop of color and freshness.

Save This

The five spice powder is truly the secret ingredient in this recipe. When I first tried making char siu without it the flavor was pleasant but missing that distinctive character. Just that one teaspoon transforms the entire dish giving it that authentic Chinese barbecue quality that makes it impossible to stop eating.

Storing and Reheating

The caramelized flavors in char siu chicken actually improve after a day in the refrigerator making this an excellent make ahead meal. Store in an airtight container for up to 4 days. To reheat avoid the microwave which can toughen the meat. Instead place in a 300°F oven covered with foil and a splash of water for 10 15 minutes until just heated through preserving the juicy texture.

Perfect Pairings

This char siu chicken shines when served with simple sides that complement without competing with its bold flavors. Steamed jasmine rice absorbs the delicious sauce while cucumber salad provides refreshing contrast. For a complete meal consider Chinese broccoli sautéed with garlic or simple stir fried vegetables. The sweet glaze also pairs wonderfully with pickled vegetables which cut through the richness.

Making It Ahead

The beauty of char siu chicken lies in its flexibility for entertaining or meal prep. You can prepare the marinade up to 5 days ahead and store refrigerated. The chicken can marinate for up to 48 hours developing even deeper flavor. You can even cook the chicken fully ahead reheat gently and brush with a fresh glaze of honey and hoisin right before serving to refresh the shine and flavor.

Common Queries

→ What cut of chicken is best for this dish?

Boneless, skinless chicken thighs work well for maximum flavor and tenderness. They stay juicy during grilling or baking.

→ Is marinating overnight necessary?

Marinating for at least one hour is good, but overnight allows flavors to penetrate deeper, making the chicken even more flavorful.

→ How do I achieve the traditional red color?

Add a few drops of red food coloring to the marinade for the classic char siu appearance. It doesn't affect taste.

→ Can I use the oven instead of a grill?

Yes, baking at high heat caramelizes the glaze well. Broil for the last couple of minutes to add extra char.

→ What sides pair well with this dish?

Steamed jasmine rice, stir-fried vegetables, or simple noodles complement the sweet and savory flavors perfectly.

→ What if I don't have five-spice powder?

You can substitute a blend of ground star anise, cloves, fennel, cinnamon, and pepper, or use just what you have available.