Authentic Char Siu Chicken BBQ (Printable)
Tender Cantonese-style barbecue chicken glazed with sweet honey and aromatic spices
# What You'll Need:
→ 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
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 Steps:
01 - Whisk together hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, brown sugar, five-spice powder, fermented bean curd if using, garlic, ginger, sesame oil, and white pepper in a large bowl until smooth and fully combined.
02 - Add chicken thighs to the marinade, turning to coat each piece thoroughly. Cover bowl 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 leftover marinade for basting during cooking.
05 - Grill chicken for 5 to 7 minutes per side, basting occasionally with reserved marinade, until caramelized and cooked through to an internal temperature of 165°F. For oven method, roast on rack for 20 to 25 minutes, turning and basting halfway through.
06 - Mix honey with hot water to create basting glaze. Brush over chicken during the final 2 minutes of cooking to achieve sticky, glossy finish.
07 - Let chicken rest for 5 minutes before slicing against the grain. Serve immediately while hot.
# Expert Advice:
01 -
- The marinade transforms humble chicken thighs into something that tastes like it came from a specialty restaurant
- That caramelized sticky glaze creates the most incredible crust youll want to eat straight off the grill
02 -
- Reserve some marinade separately before adding raw chicken if you plan to baste during cooking to avoid cross contamination
- The sugar in this marinade burns quickly so watch carefully and adjust grill heat as needed during those final minutes
03 -
- Line your grill grates with foil for easier cleanup since this sauce gets incredibly sticky
- Room temperature chicken cooks more evenly so take it out 20 minutes before grilling