Description
Juicy and Tender Char Siu Chicken is a flavorful Chinese BBQ-inspired dish featuring marinated boneless chicken thighs baked to perfection with a sweet and savory hoisin-based glaze, delivering a slightly charred, caramelized finish.
Ingredients
Scale
Chicken
- 1 ½ pounds boneless, skinless chicken thighs
Marinade
- 3 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 teaspoons Chinese five-spice powder
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon red food coloring (optional for traditional color)
Garnish (optional)
- Chopped green onions
- Sesame seeds
Instructions
- Prepare the marinade: In a large bowl or zip-top bag, whisk together hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, Chinese five-spice powder, sesame oil, minced garlic, grated ginger, and red food coloring if using.
- Marinate the chicken: Add the boneless chicken thighs to the marinade, ensuring each piece is evenly coated. Cover the bowl or seal the bag and refrigerate for at least 2 hours, preferably overnight, to allow flavors to fully permeate the meat.
- Preheat oven and prepare baking setup: Preheat your oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup and place a wire rack on top. Arrange the marinated chicken thighs evenly on the wire rack, allowing excess marinade to drip off. Reserve any leftover marinade for basting.
- Roast the chicken: Place the baking sheet in the oven and roast the chicken for 20 minutes. Remove the tray and baste the chicken with the reserved marinade to enhance flavor and moisture.
- Continue roasting: Return the chicken to the oven and roast for an additional 10–15 minutes, or until the internal temperature reaches 165°F (74°C) and chicken edges begin to char slightly.
- Optional broil for caramelization: For a more caramelized and slightly smoky finish, broil the chicken under high heat for 2–3 minutes, watching carefully to prevent burning.
- Rest and serve: Remove chicken from the oven and let it rest for 5 minutes to retain juices. Slice as desired and garnish with chopped green onions and sesame seeds if using. Serve over steamed rice, noodles, or in bao buns.
Notes
- For a smoky flavor, this chicken can also be grilled over medium heat; baste regularly with marinade while cooking.
- Chicken breasts can be used instead of thighs, but thighs remain juicier and more flavorful.
- Marinating overnight significantly enhances the dish’s depth of flavor.
- If you do not have Shaoxing wine, dry sherry is a suitable substitute.
