Authentic Char Siu Chicken BBQ (Printable Version)

Tender chicken thighs marinated in authentic Cantonese sauce, grilled until beautifully caramelized and sticky.

# Ingredient List:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs

→ Char Siu Marinade

02 - 3 tbsp hoisin sauce
03 - 2 tbsp honey
04 - 2 tbsp soy sauce
05 - 1 tbsp oyster sauce
06 - 1 tbsp Shaoxing wine or dry sherry
07 - 1 tbsp brown sugar
08 - 1 tsp Chinese five-spice powder
09 - 1 tbsp red fermented bean curd, optional for authentic color
10 - 2 cloves garlic, minced
11 - 1 tsp grated ginger
12 - 1 tsp sesame oil
13 - 1/2 tsp white pepper

→ Basting Glaze

14 - 1 tbsp honey
15 - 1 tbsp hot water

# How to Make:

01 - Whisk together all marinade ingredients in a large bowl until completely smooth and well combined.
02 - Add chicken thighs to the bowl, turning to coat each piece thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor penetration.
03 - Preheat grill to medium-high heat. Alternatively, preheat oven to 425°F and prepare a baking tray lined with foil and fitted with a wire rack.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Reserve remaining marinade for basting during cooking.
05 - Grill chicken for 5 to 7 minutes per side, basting frequently with reserved marinade, until caramelized and cooked through to internal temperature of 165°F. For oven method, roast on rack for 20 to 25 minutes, turning and basting halfway through cooking.
06 - Mix honey and hot water to create basting glaze. Brush over chicken during the final 2 minutes of cooking for a glossy finish.
07 - Let chicken rest for 5 minutes to redistribute juices. Slice against the grain and serve immediately while hot.

# Expert Tips:

01 -
  • The caramelized honey exterior creates an irresistible sticky glaze that keeps everyone coming back for seconds
  • It delivers restaurant quality Chinese BBQ flavor with ingredients you can find at any grocery store
  • The marinade does double duty as a basting sauce, building layers of flavor as it cooks
02 -
  • Dont skip the resting period, or youll lose all those delicious juices when you cut into the chicken
  • The marinade sweetness can burn quickly, so keep your heat medium and watch closely during the last few minutes
  • Using a wire rack in the oven method prevents the chicken from steaming in its own juices
03 -
  • Line your baking sheet with foil before the wire rack to make cleanup effortless
  • Reserve some marinade separately before adding raw chicken if you plan to baste
  • A kitchen torch can add extra caramelization spots right before serving

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