Authentic Char Siu Chicken BBQ (Print version)
Sticky, sweet-savory grilled chicken glazed with honey and aromatic Chinese spices for a restaurant-quality Cantonese barbecue experience at home.
# What goes in:
→ 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
10 - 2 cloves garlic, minced
11 - 1 tsp grated ginger
12 - 1 tsp sesame oil
13 - 1/2 tsp white pepper
→ Basting Glaze
14 - 1 tbsp honey
15 - 1 tbsp hot water
# Cooking steps:
01 - Whisk together hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, brown sugar, five-spice powder, red bean curd if using, garlic, ginger, sesame oil, and white pepper in a large bowl until thoroughly combined and smooth.
02 - Add chicken thighs to the marinade, turning to coat each piece completely. Cover bowl and refrigerate for at least 2 hours, preferably overnight for maximum flavor penetration.
03 - Prepare grill to medium-high heat. Alternatively, preheat oven to 425°F and line a baking sheet with foil, placing a wire rack on top.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Reserve remaining marinade for basting during cooking.
05 - For grilling: cook chicken 5 to 7 minutes per side, basting frequently with reserved marinade, until exterior is caramelized and interior reaches 165°F. For oven: roast on wire rack for 20 to 25 minutes, turning and basting halfway through cooking time.
06 - Combine honey and hot water, mixing until dissolved. Brush glaze over chicken during the final 2 minutes of cooking to create a glossy, sticky finish.
07 - Let chicken rest for 5 minutes before slicing against the grain. Serve immediately while hot.
# Tips from flavorandfeast:
01 -
- That restaurant-quality glossy finish is easier to achieve than you think
- The marinade transforms simple chicken into something extraordinary
02 -
- Don't reuse leftover marinade as a sauce unless you boil it for at least 5 minutes
- The honey glaze can burn quickly, so add it only in the final minutes of cooking
03 -
- Line your baking sheet with foil before adding the rack—the sugar in the marinade burns onto metal and becomes impossible to clean
- Pat chicken slightly dry before grilling to encourage better charring