Description
This Delicious Char Siu Chicken recipe features tender, juicy boneless skinless chicken thighs marinated in a flavorful blend of soy sauce, hoisin, honey, and Chinese five spice, then roasted to perfection with a beautiful caramelized glaze. Perfect for an easy weeknight dinner or special occasion, this dish brings the authentic flavors of classic Chinese BBQ chicken right to your oven.
Ingredients
Scale
Chicken
- 2 pounds boneless skinless chicken thighs
Marinade
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 teaspoon Chinese five spice powder
- 2 large garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon red food coloring (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Marinade: In a large mixing bowl, whisk together soy sauce, hoisin sauce, honey, brown sugar, Chinese five spice powder, minced garlic, grated ginger, rice vinegar, toasted sesame oil, red food coloring (if using), salt, and black pepper until well combined. This creates the signature char siu flavor base for the chicken.
- Marinate the Chicken: Add the boneless skinless chicken thighs to the marinade and toss until each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to penetrate. For best results, marinate overnight.
- Preheat Oven and Prepare Baking Setup: Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil to catch drippings and set a wire rack on top to allow air circulation and even roasting of the chicken.
- Arrange Chicken on Rack: Remove the chicken from the marinade, letting excess drip off, and arrange the thighs on the wire rack in a single layer. Reserve the extra marinade for basting throughout the roasting process.
- Roast and Baste: Place the baking sheet in the oven and roast the chicken thighs for 20 minutes. Remove and baste the chicken generously with the reserved marinade, flip over each piece, baste again, then return to the oven for another 10–15 minutes. Roast until the chicken is caramelized and cooked through with an internal temperature of 165°F (74°C).
- Optional Broil for Caramelization: For an extra glossy and caramelized finish, switch your oven to broil and broil the chicken for 2–3 minutes. Watch carefully to prevent burning.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes to retain juices. Slice the chicken and serve it with the flavorful pan juices drizzled on top.
Notes
- Marinating overnight intensifies the flavor and tenderness of the chicken.
- Red food coloring is optional and mainly used for the traditional red appearance of char siu.
- Use a meat thermometer to ensure the chicken is fully cooked and safe to eat.
- Serve with steamed rice or stir-fried vegetables for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
