Char Siu Chicken Glaze

Char Siu Chicken brings together sweet savory and aromatic flavors in every juicy bite. This dish is all about transforming simple chicken thighs with a bold marinade that creates a glossy sticky coating and caramelized edges. I love preparing this for friends on grilling days but it is just as comforting roasted in the oven on a quiet night. The right balance of hoisin honey and five spice takes your chicken from ordinary to deeply satisfying with notes you will crave again and again.

This recipe quickly became a go-to for me after my first summer picnic batch disappeared faster than expected. It is the kind of meal that gets everyone gathering around the table and savoring each bite.

Ingredients

• Boneless skinless chicken thighs: absorb marinade and stay tender during cooking. Choose thighs with some marbling for juiciness
• Hoisin sauce: gives sweetness and deep umami. Look for a smooth glossy texture and check the ingredient list for natural flavors
• Soy sauce: adds savory saltiness and color. Go for low sodium if you prefer a lighter touch
• Honey: caramelizes during cooking and balances savory with sweet. Use real honey for best results
• Oyster sauce: offers additional savoriness and a little shine. If you find premium versions with no additives they are even better
• Rice vinegar: helps tenderize and brighten the dish. Clear and fresh smelling vinegar will blend in best
• Garlic: brings punch and warmth. Fresh minced garlic is much more potent than jarred
• Chinese five spice powder: defines the aromatic profile. Look for a blend with cinnamon and star anise upfront
• Sesame oil: adds rich nuttiness. Toasted sesame oil has a deeper flavor for finishing the marinade

Step-by-Step Instructions

Make the Marinade:

In a large bowl whisk together hoisin soy sauce honey oyster sauce rice vinegar minced garlic five spice powder and sesame oil until smooth and glossy. Pause to smell the aroma as it develops

Marinate the Chicken:

Pat the chicken thighs dry with paper towels. Place them in a large resealable bag or nonreactive dish. Pour in half the marinade making sure each thigh is thoroughly coated and then refrigerate for at least two hours or up to overnight for deeper flavor

Prepare for Roasting or Grilling:

Take out the marinated chicken and let it rest at room temperature for about thirty minutes to promote even cooking. Line a baking sheet with foil for easy cleanup if roasting and lay the chicken spaced apart to allow caramelization

Cook the Chicken:

Roast at three seventy five degrees or grill on medium direct heat for twenty five to thirty minutes until the chicken is cooked through and the juices run clear. Halfway through spoon or brush on extra marinade to build up that sticky glaze

Thicken the Sauce:

Pour the reserved unused marinade into a small saucepan. Bring to a boil then simmer until thickened and glossy about ten minutes. This creates a lacquer to brush on the cooked chicken

Glaze and Caramelize:

Brush or spoon the thickened sauce generously over the cooked chicken. If roasting broil for two to three minutes at the end to create a sizzling slight char but watch closely to avoid burning

Rest and Slice:

Let the chicken rest for five to ten minutes for juiciness. Slice into strips if serving with rice or keep whole for a rustic presentation

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The hoisin and five spice combo has always been my favorite part. Every time I make this I am reminded of my family enjoying sticky sweet slices layered into bowls of hot rice passing around extra sauce for drizzling. The aroma alone is enough to bring a crowd together.

Storage Tips

Leftover Char Siu Chicken keeps best in an airtight container in the refrigerator for up to three days. If you want to freeze it let the chicken cool completely first then package tightly with as little air as possible. Thaw in the fridge before reheating gently in the oven or on the stovetop with a little extra sauce to keep it moist.

Ingredient Substitutions

If you do not have chicken thighs you can use boneless chicken breasts just watch the time to avoid overcooking. In place of oyster sauce a touch of Worcestershire with extra honey gives that needed depth. Maple syrup works in place of honey. You can also make it gluten free with tamari or coconut aminos.

Serving Suggestions

Serve Char Siu Chicken over steamed jasmine or basmati rice with a side of simply stir fried bok choy or broccoli. Slice leftovers thin for banh mi sandwiches or lettuce wraps with crisp vegetables and fresh herbs. For an easy meal prep idea toss cubes into classic fried rice or noodle bowls.

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A Nod to Chinese Barbecue Traditions

Char Siu is rooted in Cantonese barbecue traditions where meats are marinated cooked over coals and glazed for a glossy finish. At home making Char Siu Chicken brings that same spirit using everyday ingredients and simple techniques. It is a dish that is both humble and festive perfect for gathering or quiet home suppers.

Recipe FAQs

→ What type of chicken works best for this dish?

Boneless, skinless chicken thighs are ideal as they soak up the marinade and stay tender, but you can use breast meat if preferred.

→ Can I cook it on a grill instead of the oven?

Absolutely. Grilling imparts a smoky char and caramelizes the glaze beautifully. Watch for flare-ups and baste regularly for best results.

→ How do I prevent the glaze from burning?

Keep an eye on the chicken during broiling or grilling. Use moderate heat and add glaze near the end to avoid burning sugars.

→ What sides pair well with Char Siu Chicken?

Steamed jasmine rice, stir-fried greens, or pickled vegetables balance the sweet and savory flavors wonderfully.

→ How long should I marinate the chicken?

Marinate for at least 2 hours, though overnight gives a deeper flavor and more tender texture.

→ Can leftovers be frozen?

Yes, cool the chicken completely and store in an airtight container or freezer bag. Thaw in the refrigerator before reheating.