Description
Juicy and Tender Char Siu Chicken is a flavorful Chinese barbecue chicken recipe featuring marinated boneless skinless chicken thighs glazed with a rich mixture of hoisin sauce, soy sauce, honey, and aromatic five-spice powder. This dish is oven-roasted to achieve a beautifully caramelized, slightly charred exterior while keeping the meat moist and tender. It’s perfect served warm over rice or with steamed vegetables for an authentic Asian-inspired meal.
Ingredients
Scale
Chicken
- 2 pounds boneless skinless chicken thighs
Marinade
- 1/3 cup hoisin sauce
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon five-spice powder
- 1/2 teaspoon white pepper
- 1 tablespoon sesame oil
- 1 teaspoon red food coloring (optional)
Instructions
- Prepare the Chicken: Pat the chicken thighs dry with paper towels and place them in a large bowl or a resealable plastic bag to prepare for marinating.
- Make the Marinade: In a separate bowl, whisk together hoisin sauce, soy sauce, honey, brown sugar, oyster sauce, Shaoxing wine, minced garlic, grated ginger, five-spice powder, white pepper, sesame oil, and red food coloring if using, until well combined.
- Marinate the Chicken: Pour the marinade over the chicken thighs and toss to coat completely. Cover the bowl with plastic wrap or seal the bag, then refrigerate for at least 4 hours or preferably overnight to develop deep flavors.
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top to elevate the chicken.
- Roast the Chicken: Arrange the marinated chicken thighs on the wire rack. Reserve the leftover marinade for basting. Place the baking sheet in the oven and roast the chicken for 20 minutes.
- Baste and Continue Roasting: Remove the chicken briefly and brush it with the reserved marinade. Return the chicken to the oven and roast for an additional 10 to 15 minutes until the chicken is cooked through and the edges are caramelized.
- Optional Broiling: For extra char and caramelization, broil the chicken for 2 to 3 minutes, closely monitoring to avoid burning.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes to allow juices to redistribute. Slice the chicken and serve warm over rice or alongside steamed vegetables.
Notes
- For grilling, cook the marinated chicken over medium heat for 6 to 7 minutes per side, basting with the marinade until caramelized and cooked through.
- If using chicken breasts, reduce cooking time slightly to avoid drying out the meat.
- Always boil the reserved marinade for several minutes before using it as a glaze or baste to ensure it is safe to consume.
