Char Siu Chicken Thighs

This Char Siu Chicken transforms humble chicken thighs into a restaurant-worthy dish with minimal effort. The sweet-savory glaze creates that distinctive reddish char you'd find at your favorite Chinese barbecue spot, but made right in your kitchen with everyday ingredients.

I first made this when looking for a way to elevate basic chicken thighs, and it's become my go-to impressive-yet-easy dinner for last-minute guests. The combination of hoisin, honey, and five-spice powder creates that unmistakable char siu flavor profile.

Ingredients

• Boneless skinless chicken thighs: about 1¾ pounds gives you perfect tenderness and won't dry out during cooking
• Garlic: freshly pressed releases aromatic compounds that infuse the marinade
• Chinese five-spice powder: provides the signature flavor with its blend of star anise cinnamon cloves fennel and Sichuan peppercorns
• Honey: preferably amber adds perfect sweetness and helps create that caramelized exterior
• Hoisin sauce: delivers deep umami flavor and authentic Chinese barbecue character
• Soy sauce: brings saltiness and depth without overwhelming the other flavors
• Ketchup: might seem unexpected but adds both tanginess and color to mimic traditional char siu
• Toasted sesame oil: rounds out the marinade with nutty complexity

Step-by-Step Instructions

Make the Marinade:

Combine garlic five-spice honey hoisin soy sauce ketchup and sesame oil in a large bowl. The mixture should be thick enough to coat the chicken but still somewhat pourable. Reserve 3 tablespoons for glazing later this step is crucial for food safety and ensures a glossy finish.

Prepare the Chicken:

If using larger thighs butterfly them by slicing horizontally without cutting all the way through then folding open like a book. This creates even thickness for consistent cooking. Pat chicken dry before adding to marinade for better flavor absorption.

Marinate:

Add chicken to the marinade and coat each piece thoroughly. Let sit at room temperature for 30 minutes or refrigerate up to 24 hours for deeper flavor penetration. The longer marination yields more pronounced char siu taste.

Preheat and Grill:

Heat a cast iron grill pan over medium high heat and lightly oil the surface. Remove chicken from marinade allowing excess to drip off. Place on hot grill and cook for 6 to 10 minutes turning several times to develop even caramelization and grill marks.

Glaze and Finish:

During the final 2 minutes of cooking when chicken feels mostly firm baste with the reserved marinade. This creates that signature glossy finish and reinforces the flavor. Test doneness by piercing the thickest part clear juices indicate it's ready.

Rest Before Serving:

Allow chicken to rest 5 to 10 minutes before serving. This crucial step allows juices to redistribute throughout the meat ensuring maximum tenderness and flavor in every bite.

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The five spice powder is truly the secret ingredient here. The first time I made this my kitchen filled with an aroma that transported me straight to the Chinese restaurants I frequented growing up. My husband who typically prefers plain grilled chicken now requests this version at least twice a month.

Adapting for Different Cooking Methods

This char siu chicken adapts beautifully to various cooking methods beyond the grill pan. For oven preparation arrange marinated chicken on a lined baking sheet and roast at 425°F for about 20 minutes until caramelized and cooked through. Baste with reserved marinade during the last 5 minutes. This method works wonderfully in winter months when outdoor grilling isn't practical.

Perfect Pairings

Serve this char siu chicken with steamed jasmine rice and stir fried vegetables for a complete meal. The slightly sweet glaze pairs beautifully with the neutral rice while a side of simply prepared bok choy or Chinese broccoli provides textural contrast. For an authentic experience add some chili garlic sauce on the side to customize the heat level.

Make It Ahead

This chicken reheats exceptionally well making it perfect for meal prep. After cooking allow to cool completely then refrigerate in an airtight container for up to 3 days. To reheat slice the chicken thinly against the grain and warm gently in a skillet with a tablespoon of water to maintain moisture. The flavors actually develop further after a day in the refrigerator making this an ideal make ahead dish.

Cultural Context

Char siu traditionally refers to Cantonese style barbecued pork distinguished by its sweet flavor and reddish color. This chicken version adapts those beloved flavors to a more accessible protein. In Chinese cuisine char siu appears in everything from rice plates to noodle soups and buns. This recipe honors that tradition while making it approachable for home cooks without specialized equipment or hard to find ingredients.

Common Queries

→ What cut of chicken works best?

Boneless, skinless chicken thighs are preferred for tenderness and moisture. Smaller or butterflied pieces cook evenly and stay juicy.

→ How long should chicken marinate?

Allow 30 minutes at room temperature or up to 24 hours refrigerated for maximum flavor absorption. Bring to room temperature before grilling.

→ Can I cook this without a grill?

A cast-iron grill pan on the stovetop works well if you don't have access to an outdoor grill, giving similar caramelization and flavor.

→ What sides pair well?

Steamed rice, crisp greens, or pickled vegetables offer a balanced complement to the sweet-savory glaze of the chicken.

→ Is this meal easily doubled?

Yes, the marinade scales up effortlessly. Arrange pieces in a single layer and cook in batches for best results.