Last spring, my daughter hosted a little neighborhood potluck in her backyard. The tables were covered in colorful dishes, everything from potato salad to baked ziti. I decided to bring something that would surprise everyone a little, something outside the usual spread: Char Siu Chicken. It wasn’t a dish I had made for a crowd before, but I had been practicing it at home, tweaking the marinade until it had that perfect balance of sweet, savory, and just the right touch of spice.
As the chicken roasted in my oven that morning, the scent of garlic, honey, and five-spice drifted through the house. My husband peeked in more than once, asking if it was almost ready. By the time we arrived at the potluck, the glossy, mahogany-red chicken thighs looked almost too pretty to slice.
I laid the platter down between a bowl of coleslaw and a tray of deviled eggs, wondering if people would gravitate toward it. Within minutes, I noticed plates filling up with thick slices of the chicken, and the little garnish of green onions I had sprinkled on top added a brightness everyone seemed to love.
By the end of the evening, not a single piece was left, and more than one neighbor asked for the recipe. That’s when I knew this dish had earned a permanent place in my collection.
Short Description
Char Siu Chicken is a flavorful Chinese-inspired dish featuring juicy chicken thighs marinated in a sweet, savory, and aromatic sauce, then grilled or roasted to perfection.
Key Ingredients
For the Char Siu Marinade
- ¼ cup hoisin sauce
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon Chinese rice wine or dry sherry
- 1 tablespoon oyster sauce
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon red food coloring (optional)
For the Chicken
-
4 bone-in, skinless chicken thighs (or boneless, if preferred)
Optional Garnish
- Sliced green onions
- Sesame seeds
Tools Needed
- Mixing bowl
- Resealable plastic bag or shallow dish
- Grill or oven
- Basting brush
- Sharp knife
Cooking Instructions
Step 1: Prepare the Marinade
In a mixing bowl, combine hoisin sauce, soy sauce, honey, rice wine, oyster sauce, five-spice powder, garlic, ginger, and food coloring if using. Stir until smooth.
Step 2: Marinate the Chicken
Place chicken thighs in a resealable bag or shallow dish. Pour the marinade over the chicken, making sure each piece is coated. Seal and refrigerate for 2–3 hours.
Step 3: Preheat the Grill or Oven
For grilling, preheat to medium-high heat. For roasting, set the oven to 375°F (190°C).
Step 4: Cook the Chicken
Grilling: Grill for 20–25 minutes, turning occasionally and basting with leftover marinade. Chicken is done when the internal temperature reaches 165°F (74°C).
Roasting: Arrange chicken on a baking sheet. Roast for 25–30 minutes, basting once or twice, until golden and fully cooked.
Step 5: Rest and Serve
Let chicken rest for 5 minutes. Slice, garnish with green onions and sesame seeds, and serve hot with rice, noodles, or steamed vegetables.
Why You’ll Love This Recipe
Bold and Savory: A perfect balance of sweet honey, savory soy, and aromatic five-spice.
Simple Prep: The marinade comes together in minutes.
Versatile: Delicious grilled outdoors or roasted in the oven.
Family-Friendly: A dish that appeals to both adventurous and picky eaters.
Impressive: Restaurant-style flavor made at home with everyday ingredients.
Mistakes to Avoid & Solutions
Not Marinating Long Enough: Rushing the process will leave the chicken bland. Solution: Aim for at least 2 hours, overnight if possible.
Overcooking the Chicken: Dry chicken loses its charm. Solution: Use a thermometer and remove at 165°F.
Skipping the Basting: This keeps the chicken glossy and flavorful. Solution: Brush on extra marinade during cooking for best results.
Using the Wrong Cut: Skin-on pieces can burn under high heat. Solution: Use skinless thighs for even cooking.
Relying Only on Food Coloring: The color is optional. Solution: Don’t worry if you skip it—the flavor stands on its own.
Serving and Pairing Suggestions
Serve over jasmine rice for a classic pairing.
Add stir-fried vegetables for balance.
Pair with cold cucumber salad for freshness.
Serve family-style on a large platter for gatherings.
Try it sliced in bao buns with pickled vegetables for a creative twist.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze cooled chicken pieces for up to 2 months.
Reheat in a 350°F oven for 10 minutes to preserve texture.
For a quick option, microwave gently in 30-second intervals.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, but reduce cooking time since breasts cook faster and can dry out.
2. Do I have to use the red food coloring?
No, it’s purely traditional for appearance. The flavor stays the same without it.
3. Can I bake this in an air fryer?
Yes, cook at 375°F for about 18–20 minutes, checking doneness with a thermometer.
4. Can I marinate the chicken overnight?
Absolutely. Overnight marinating deepens the flavor.
5. What’s the best wine substitute if I don’t have rice wine?
Dry sherry or even apple juice in a pinch works well.
Tips & Tricks
For extra caramelization, broil the chicken for 2–3 minutes at the end.
Save a small portion of marinade before adding raw chicken to use as a dipping sauce.
Slice chicken thinly against the grain for the most tender bites.
Double the marinade recipe to use on pork or tofu later.
Recipe Variations
Pork Char Siu: Swap chicken for pork shoulder or tenderloin and roast longer until tender.
Spicy Char Siu Chicken: Add 1 teaspoon chili paste or sriracha to the marinade.
Glazed Char Siu Wings: Use chicken wings, marinate overnight, and roast until sticky.
Char Siu Tofu: Marinate firm tofu for 2 hours, then roast at 400°F for 20 minutes.
Honey-Sesame Char Siu: Add extra honey and sprinkle toasted sesame seeds before serving for a sweeter profile.
Final Thoughts
That potluck evening taught me something special about food, it has a way of sparking conversation and connection without a single word. Watching neighbors gather around the platter, reaching for seconds and even thirds, felt like the ultimate compliment. The flavors of the marinade are bold enough to stand out but familiar enough that everyone feels at ease with the dish.
At home, I find myself making Char Siu Chicken when I want dinner to feel just a little more special, even on a regular Tuesday. The smell fills the kitchen, the glaze shines as it comes out of the oven, and every bite reminds me why this recipe quickly became a family favorite. It’s simple enough for weeknights yet elegant enough to share, and that balance is exactly what I love in cooking.
Char Siu Chicken
Ingredients
For the Char Siu Marinade
- ¼ cup hoisin sauce
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon Chinese rice wine or dry sherry
- 1 tablespoon oyster sauce
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon red food coloring optional
For the Chicken
- 4 bone-in skinless chicken thighs (or boneless, if preferred)
Optional Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Mix hoisin sauce, soy sauce, honey, rice wine, oyster sauce, five-spice, garlic, ginger, and optional food coloring in a bowl.
- Coat chicken thighs with marinade in a bag or dish. Refrigerate 2–3 hours.
- Heat grill to medium-high or oven to 375°F (190°C).
- Cook ChickenGrill: Cook 20–25 minutes, turning and basting, until internal temp reaches 165°F (74°C).Roast: Bake 25–30 minutes, basting once or twice, until golden and cooked through.
- Let rest 5 minutes. Slice, garnish with green onions and sesame seeds, and serve with rice, noodles, or vegetables.
