Easy Char Siu Chicken Recipe
This easy Char Siu Chicken recipe brings the iconic flavors of Cantonese BBQ chicken to your kitchen with a simple marinade and oven roasting method. The chicken thighs are marinated overnight in a savory and sweet mix of hoisin, soy sauce, five spice, and Shaoxing wine, then slow-roasted until tender and caramelized. The reserved marinade is simmered into a glaze and basted over the chicken for an authentic finish, perfect for slicing and serving over rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 10 hours 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Chinese
Ingredients
Scale
Chicken
- 1½ pounds chicken thighs (skinless, boneless)
Marinade
- 2 tablespoons brown sugar
- ¾ teaspoon salt
- ½ teaspoon five spice powder
- 2 tablespoons hoisin sauce
- 1 tablespoon Shaoxing wine
- 1½ tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 2 cloves garlic (minced)
- 2 teaspoons fresh ginger (minced)
- Red food coloring (optional)
- 2 tablespoons water (for simmering marinade)
Instructions
- Marinate the chicken: In a large bowl, combine brown sugar, salt, five spice powder, hoisin sauce, Shaoxing wine, soy sauce, toasted sesame oil, minced garlic, minced ginger, and red food coloring if using. Add chicken thighs and toss to coat well. Cover tightly and refrigerate overnight to allow flavors to develop.
- Preheat the oven: Remove chicken from refrigerator and let rest at room temperature for 20 to 30 minutes. Meanwhile, preheat the oven to 375°F (190°C) and line a baking sheet with foil for easy cleanup.
- Roast the chicken: Arrange the marinated chicken thighs on the prepared baking sheet, spaced apart for even cooking. Reserve the remaining marinade for glazing later. Roast the chicken for 30 minutes, loosely covering with foil if the edges start browning too quickly.
- Simmer the marinade: Pour reserved marinade and 2 tablespoons water into a small saucepan. Simmer gently over low heat, stirring occasionally, until sauce thickens, about 5 minutes. This will be used as a glaze for the chicken.
- Baste and finish roasting: After 30 minutes, brush the thickened marinade over the chicken pieces. Return to the oven and roast for an additional 5 to 10 minutes until chicken reaches an internal temperature of 165°F (74°C) and the glaze is caramelized and sticky.
- Rest and slice: For extra caramelization, baste once more and place back in the oven for 2 minutes. Remove from oven and let the chicken rest for at least 5 minutes to retain juices. Slice thinly and serve immediately with your favorite sides.
Notes
- Bone-in chicken thighs can be used but increase roasting time by 10–15 minutes until cooked through.
- If Shaoxing wine is unavailable, dry sherry or mirin are suitable substitutes.
- Red food coloring is optional and used to achieve the traditional Char Siu red hue; natural alternatives like beet powder can be used or omitted.
Keywords: Char Siu Chicken, Chinese BBQ Chicken, Roasted Chicken Thighs, Cantonese Chicken Recipe, Easy Chicken Marinade
Find it online: https://mjrecipe.com/easy-char-siu-chicken-recipe/