Authentic Char Siu Chicken BBQ (Printable)
Tender chicken glazed in sweet-savory Char Siu sauce, 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 - 1/2 tsp white pepper
→ Basting Glaze
14 - 1 tbsp honey
15 - 1 tbsp hot water
# Method:
01 - Whisk together hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, brown sugar, five-spice powder, fermented bean curd, garlic, ginger, sesame oil, and white pepper in a large bowl until smooth and fully 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 topped with a wire rack.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Reserve the remaining marinade for basting during cooking.
05 - Grill chicken for 5 to 7 minutes per side, basting occasionally with reserved marinade, until caramelized and internal temperature reaches 165°F. For oven method, roast on wire rack for 20 to 25 minutes, turning and basting halfway through cooking.
06 - Mix honey with hot water to create basting glaze. Brush over chicken during the final 2 minutes of cooking to achieve sticky, glossy finish.
07 - Let chicken rest for 5 minutes to allow juices to redistribute. Slice against the grain and serve immediately with steamed jasmine rice and bok choy.
# Expert Hints:
01 -
- The marinade does double duty, infusing the meat with deep flavor while creating that signature glossy glaze that makes restaurant-quality Char Siu so irresistible
- Chicken thighs stay incredibly juicy and tender, even with high-heat grilling, so you never have to worry about dry meat
02 -
- Pat the chicken dry before marinating if you want the sauce to cling better and form a more caramelized crust
- The red fermented bean curd is worth seeking out at an Asian market if you want that authentic rosy hue and traditional depth
03 -
- Save a small amount of the marinade before adding the raw chicken to use for basting during cooking
- Slice the chicken against the grain when serving for the most tender texture