Authentic Char Siu Chicken BBQ (Printable)

Tender glazed chicken with sweet Cantonese marinade, 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

→ For Basting

14 - 1 tbsp honey
15 - 1 tbsp hot water

# Directions:

01 - In a large bowl, whisk together all marinade ingredients until smooth and well combined.
02 - Add chicken thighs, thoroughly coating each piece with marinade. Cover and refrigerate for at least 2 hours, preferably overnight for optimal flavor penetration.
03 - Preheat grill to medium-high heat, or 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 while reserving remaining marinade for basting.
05 - Grill chicken 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 cooking.
06 - Mix honey and hot water to create basting glaze. Brush generously over chicken during the final 2 minutes of cooking for sticky finish.
07 - Let chicken rest for 5 minutes to allow juices to redistribute, then slice against grain and serve hot.

# Expert Advice:

01 -
  • The homemade marinade beats anything from a jar and comes together in minutes
  • That gorgeous mahogany glaze makes everyone think you spent hours mastering Chinese cooking techniques
  • Leftovers (if you somehow have any) make incredible fried rice or lunchbox additions
02 -
  • The red fermented bean curd is what gives restaurant Char Siu that intense red color, but it's totally optional
  • Don't skip the honey water glaze at the end, it creates that professional looking shine
  • Marinade that has touched raw chicken should never be used for basting unless you boil it first
03 -
  • Line your baking sheet or grill with foil for easy cleanup, this marinade gets sticky
  • If using chicken breasts, reduce cooking time and watch carefully to prevent drying out

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