Char Siu Chicken – Juicy, Glazed & Easy to Make

Introduction

Char Siu Chicken brings the irresistible sweet-and-savory flavor of classic Cantonese BBQ pork into a faster, weeknight-friendly chicken version. With its deep red, glossy glaze and caramelized edges, this dish hits every note — salty, sticky, smoky, and just a little sweet.

Whether you’re roasting it in the oven or throwing it on the grill, char siu chicken turns humble ingredients into something that feels restaurant-worthy. It’s juicy on the inside, boldly glazed on the outside, and pairs perfectly with rice, noodles, or steamed greens for a comforting and satisfying dinner.

Ingredients Overview

This recipe relies on a bold marinade that does most of the work, infusing the chicken with flavor and helping it develop that signature lacquered finish.

For the Chicken:

• Boneless, Skinless Chicken Thighs: Best for juiciness and flavor. Bone-in works too — just adjust cooking time.

• Garlic & Ginger: Aromatics for depth and warmth.

• Five-Spice Powder: Classic in char siu for that signature Chinese BBQ flavor.

• Soy Sauce & Hoisin Sauce: The umami base with savory richness.

• Honey or Brown Sugar: Sweetness that helps the glaze caramelize.

• Oyster Sauce: Adds depth and a glossy texture.

• Shaoxing Wine (or Dry Sherry): Adds authenticity and balance.

• Red Food Coloring (optional): For the traditional red hue — purely aesthetic.

Optional Garnishes:

• Sliced scallions

• Toasted sesame seeds

• Lime wedges for contrast

Step-by-Step Instructions

1. Make the Marinade

In a medium bowl, whisk together:

• 2 tablespoons hoisin sauce

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon honey or brown sugar

• 1 tablespoon Shaoxing wine (or dry sherry)

• 1 teaspoon five-spice powder

• 1 teaspoon grated fresh ginger

• 2 garlic cloves, minced

• Optional: 1–2 drops red food coloring

Set aside 2–3 tablespoons of this mixture in a small bowl for glazing later.

2. Marinate the Chicken

• Add 1½ to 2 pounds of chicken thighs to a large zip-top bag or bowl.

• Pour the marinade over and mix to coat evenly.

• Refrigerate for at least 1 hour (ideally 6–12 hours for best flavor).

3. Cook the Chicken

Oven Method:

• Preheat oven to 400°F (200°C). Line a baking tray with foil and place a wire rack on top.

• Arrange marinated chicken on the rack. Bake for 20–25 minutes.

• Baste with reserved marinade and broil on high for 2–3 minutes until caramelized.

Grill Method:

• Preheat grill to medium-high. Oil the grates.

• Grill chicken 4–5 minutes per side, brushing with reserved marinade, until charred and sticky in spots and internal temp hits 165°F.

4. Rest and Slice

• Let the chicken rest 5 minutes after cooking.

• Slice into thick strips and drizzle with pan juices or extra glaze.

5. Serve

Serve hot over:

• Steamed jasmine rice

• Garlic noodles or fried rice

• Stir-fried bok choy or snap peas

Garnish with scallions or sesame seeds if desired.

Tips, Variations & Substitutions

Tips for Best Results:

• Marinate long enough — a few hours lets the flavors soak into the chicken.

• Don’t skip the reserved glaze — it boosts the sticky, glossy finish.

• Use a wire rack when baking — it allows the heat to circulate for even browning.

Variations:

• Spicy Char Siu Chicken: Add 1 teaspoon chili paste or Sriracha to the marinade.

• Char Siu Drumsticks or Wings: Great for parties — just extend cook time and baste more often.

• Grilled Char Siu Skewers: Thread marinated chunks onto skewers for BBQ-friendly street food style.

Substitutions:

• No oyster sauce? Use more hoisin with a splash of soy.

• No Shaoxing wine? Dry sherry or rice vinegar (with a bit of sugar) works.

• Gluten-Free? Use tamari instead of soy sauce and gluten-free hoisin/oyster sauces.

Serving Ideas & Occasions

This juicy glazed chicken is great for:

• Easy weeknight dinners

• Summer grilling

• Meal prep lunches

• Takeout-style dinners at home

Serve it with:

• Hot jasmine or coconut rice

• Garlic stir-fried greens

• Cucumber salad with rice vinegar and sesame oil

• Soft bao buns or lettuce wraps for a handheld version

It’s a crowd-pleaser with bold flavor and an impressive look — no restaurant trip needed.

Nutritional & Health Notes

Char siu chicken is a high-protein, gluten-free adaptable meal that’s easy to round out with vegetables and whole grains.

To keep it balanced:

• Use skinless thighs for leaner cuts.

• Bake instead of grill if avoiding char.

• Pair with brown rice or cauliflower rice for added fiber and lower carbs.

• Add steamed or roasted vegetables to create a complete plate.

The marinade is flavor-packed, so a little goes a long way — no need for heavy sauces on the side.

FAQs

Q1: Can I use chicken breast instead?

A1: Yes, but watch the cook time — breasts cook faster and can dry out. Thighs stay juicier and are more traditional.

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Q2: Can I make this ahead of time?

A2: Absolutely. Marinate up to 24 hours ahead. Cooked char siu chicken also reheats well for meal prep.

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Q3: Do I need food coloring?

A3: Not at all. It adds the classic red hue, but the flavor is the same without it. Skip for a natural version.

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Q4: Can I freeze marinated char siu chicken?

A4: Yes. Freeze raw chicken in the marinade for up to 2 months. Thaw overnight in the fridge before cooking.

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Q5: What’s the difference between char siu pork and chicken?

A5: The marinade is nearly identical. Pork (often shoulder or belly) takes longer to cook, while chicken is quicker and lighter.

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Q6: Can I make this spicy?

A6: Definitely — add chili paste, sriracha, or crushed red pepper flakes to the marinade for heat.

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Q7: How do I store leftovers?

A7: Refrigerate cooked chicken in an airtight container for up to 4 days. Reheat in the microwave or oven until warmed through.

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