Description
This easy Char Siu Chicken recipe features tender, flavorful chicken thighs marinated in a classic combination of brown sugar, soy sauce, five spice, hoisin sauce, and aromatic garlic and ginger. Roasted to perfection and finished with a sweet, sticky glaze made from the reduced marinade, this dish captures the essence of traditional Chinese BBQ pork in a healthier, chicken version. Ideal for a weeknight dinner or special occasion, it’s simple to prepare and irresistibly delicious.
Ingredients
Scale
Chicken
- 1½ pounds chicken thighs (skinless, boneless)
Marinade
- 2 tablespoons brown sugar
- ¾ teaspoon salt
- ½ teaspoon five spice powder
- 2 tablespoons hoisin sauce
- 1 tablespoon Shaoxing wine
- 1½ tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
- Red food coloring (optional)
- 2 tablespoons water (for simmering glaze)
Instructions
- Marinate the chicken: In a large bowl, combine the brown sugar, salt, five spice powder, hoisin sauce, Shaoxing wine, soy sauce, toasted sesame oil, minced garlic, minced ginger, and red food coloring if using. Add the chicken thighs and toss thoroughly to coat. Cover the bowl and refrigerate overnight to allow the flavors to deeply infuse into the chicken.
- Preheat the oven: Remove the chicken from the refrigerator and let it come to room temperature for 20 to 30 minutes. Meanwhile, preheat your oven to 375°F (190°C) and line a baking sheet with foil to catch any drips and make cleanup easier.
- Roast the chicken: Take the chicken out of the marinade (reserve the marinade) and lay the thighs spaced out evenly on the prepared baking sheet. Roast in the oven for 30 minutes. To prevent the edges from burning, loosely cover the chicken with foil if you notice them darkening too quickly.
- Simmer the marinade glaze: While the chicken roasts, pour the reserved marinade into a small saucepan along with 2 tablespoons of water. Bring it to a gentle simmer over low heat, stirring occasionally. Allow it to reduce and thicken for about 5 minutes, making a sticky glaze.
- Baste and finish roasting: After the initial 30 minutes, brush the thickened marinade over the chicken pieces generously. Return the chicken to the oven and roast for an additional 5 to 10 minutes, or until the chicken is cooked through and glazed beautifully. The internal temperature should reach 165°F (74°C).
- Rest and slice: For extra caramelization, you can baste again and place the chicken back in the oven for a final 2 minutes. Remove from oven and let the chicken rest for at least 5 minutes before slicing thinly against the grain to serve.
Notes
- You may substitute bone-in chicken thighs, but increase roasting time accordingly to ensure they are fully cooked.
- If Shaoxing wine is unavailable, dry sherry or mirin can be used as good alternatives in the marinade.
- Red food coloring is optional and mainly used to achieve the traditional bright red hue of Char Siu. Natural substitutes like beet powder or omitting it entirely still produce delicious results.
Keywords: Char Siu Chicken, Chinese BBQ chicken, roasted chicken thighs, easy Asian chicken recipe, five spice chicken