Description
This irresistible Char Siu Chicken brings classic Cantonese barbecue flavor to your kitchen with just 10 minutes of prep. Juicy chicken thighs are marinated in a sweet, savory glaze of honey, hoisin, soy, and warm spices, then roasted to sticky, caramelized perfection.
Ingredients
1 lb boneless, skinless chicken thighs, trimmed
2 tbsp soy sauce (regular or light)
2 tbsp hoisin sauce
1 tbsp honey (warmed slightly)
1 tbsp packed brown sugar
1 tbsp apple cider vinegar
1 tsp Chinese five-spice powder
1 clove garlic, minced
1 tsp freshly grated ginger
Instructions
- In a bowl, whisk together soy sauce, hoisin sauce, honey, brown sugar, vinegar, five-spice powder, garlic, and ginger until smooth.
- Pat chicken thighs dry and coat them thoroughly in the marinade. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
- Preheat oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top if available.
- Arrange chicken on the rack and bake for 15 minutes. Baste with reserved marinade, then bake another 10–15 minutes, until chicken reaches 165°F (74°C) and glaze is sticky.
- For extra caramelization, broil for 1–2 minutes until edges darken slightly.
- Let chicken rest 5 minutes, then slice against the grain. Serve hot with rice or noodles.
Notes
Grill instead of bake for a smoky charred flavor.
Use chicken breast for a leaner option—avoid overcooking.
To make gluten-free, substitute tamari for soy sauce and use gluten-free hoisin.
Add chili paste or Sriracha for extra heat.
Reheat gently in a skillet or under the broiler to restore the glossy texture.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Main Course
- Method: Baking or Grilling
- Cuisine: Cantonese / Chinese
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 290
- Sugar: 14g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 135mg
