Authentic Char Siu Chicken BBQ (Print View)
Tender glazed chicken with savory-sweet char siu marinade, grilled until perfectly sticky and caramelized.
# What You 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
→ For Basting
14 - 1 tbsp honey
15 - 1 tbsp hot water
# How-To Steps:
01 - Whisk together all marinade ingredients in a large bowl until completely smooth and well 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 prepare a foil-lined baking tray with a wire rack insert.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Reserve remaining marinade for basting during cooking.
05 - Grill chicken for 5-7 minutes per side, basting occasionally with reserved marinade, until caramelized and cooked through to internal temperature of 165°F. For oven method, roast on rack for 20-25 minutes, turning and basting halfway through.
06 - Mix honey with hot water to create basting glaze. Brush over chicken during the final 2 minutes of cooking for a sticky, glossy finish.
07 - Let chicken rest for 5 minutes before slicing into strips. Serve hot with steamed jasmine rice and bok choy.
# Expert Hints:
01 -
- The marinade works overtime while you relax, delivering deep flavor without fuss
- That honey-charred crust creates restaurant-worthy results with zero special technique
02 -
- Pat the chicken dry before marinating—excess moisture dilutes the sauce and prevents proper caramelization
- That red bean curd is worth hunting down at an Asian market if you want the classic char siu color
03 -
- Line your baking sheet with foil under the rack—dripping honey sauce becomes a nightmare to clean otherwise
- Room temperature chicken cooks more evenly, so let it sit out 20 minutes before grilling