Authentic Char Siu Chicken BBQ (Printable)
Tender chicken thighs in sweet hoisin-honey marinade, grilled until sticky and caramelized with authentic Cantonese flavors.
# Ingredient List:
→ 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
# Steps:
01 - Whisk together all marinade ingredients in a large bowl until smooth and well combined.
02 - Add chicken thighs to the bowl, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor penetration.
03 - Heat grill to medium-high temperature, or preheat oven to 425°F with a foil-lined baking tray fitted with a wire rack.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Reserve remaining marinade for basting.
05 - Grill chicken for 5-7 minutes per side, basting occasionally with reserved marinade until caramelized and internal temperature reaches 165°F. For oven method, roast on rack for 20-25 minutes, turning and basting halfway through cooking.
06 - Combine honey and hot water for the basting glaze. Brush over chicken during the final 2 minutes of cooking to achieve 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 Advice:
01 -
- The marinade creates that gorgeous restaurant style caramelized exterior that looks like you slaved over it for hours
- Leftovers (if they exist) make incredible lunch bowls with rice and a fried egg the next day
02 -
- Pat the chicken dry before adding marinade so the sauce actually sticks instead of sliding right off
- Reserve some marinade separately for basting since you should never reuse what raw chicken has soaked in
03 -
- Line your baking sheet with foil underneath the rack to save yourself from scrubbing baked on sugar later
- The chicken is done when it develops deep reddish brown caramelized spots, not burnt black ones