Char Siu Chicken

I have always adored the sticky, sweet, and savory glaze of traditional Chinese BBQ pork, but I don’t always have the time to roast a big cut of meat.

That’s why I started making this Char Siu Chicken version—it captures all those nostalgic flavors of Chinatown windows but comes together so much faster on a busy weeknight.

Standing over the grill, smelling the five-spice and garlic caramelize on the chicken thighs, I knew I found a shortcut that didn’t sacrifice any flavor.

It’s incredibly juicy, beautifully charred, and honestly, I might even like it better than the original pork version.

Ingredients

Here are the specific ingredients you need to get that authentic sticky glaze and deep flavor profile.

1 large clove garlic: I prefer using fresh garlic pressed through a garlic press because it releases more oils and flavor than chopping, melting seamlessly into the marinade.
1/4 teaspoon Chinese five-spice powder: This is the signature flavor of Char Siu, a potent blend usually containing star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds.
2 tablespoons honey: Use an amber-colored honey for a richer, more robust sweetness that helps create that beautiful lacquered finish on the chicken.
2 brimming tablespoons hoisin sauce: This thick, fragrant sauce adds a sweet and salty depth that acts as the backbone of the marinade.
1 1/2 tablespoons soy sauce: Provides the essential salty, umami kick that balances out the sweetness of the honey and hoisin.
1 tablespoon ketchup: It might sound surprising, but this adds a touch of acidity and helps achieve a reddish hue without needing artificial food coloring.
2 scant teaspoons toasted sesame oil: A little goes a long way with this ingredient, adding a nutty aroma that rounds out the savory notes.
1 3/4 pounds boneless, skinless chicken thighs: Thighs are far superior to breasts for this recipe because they stay juicy under high heat and have enough fat to caramelize beautifully.

Note: This recipe serves 4 people.

Variations

This recipe is quite flexible, so feel free to adapt it based on your dietary needs or pantry staples.

Gluten-Free: Swap the hoisin sauce for a gluten-free alternative and ensure your soy sauce is tamari to make this dish safe for those with gluten sensitivities.
Spicy Kick: If you like a bit of heat, mix a teaspoon of Sriracha or chili garlic sauce into the marinade to balance the sweetness.
Ginger Infusion: Grate a teaspoon of fresh ginger into the marinade for a zesty, bright flavor note that pairs wonderfuly with the garlic.
Meat Alternative: While this is a chicken recipe, this exact marinade works wonders on pork chops or even firm tofu slices for a vegetarian option.

Cooking Time

Prep Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 5 minutes (includes marinating time)

Equipment you need

Large Bowl: Used for mixing the marinade ingredients and coating the chicken thoroughly.
Garlic Press: Essential for crushing the garlic into a fine paste so it blends evenly into the sauce.
Cast-Iron Grill Pan or Outdoor Grill: Crucial for achieving those appetizing char marks and smoky flavor that define Char Siu.
Tongs: Needed for turning the chicken safely and easily without piercing the meat and losing juices.
Pastry Brush: Used for basting the reserved marinade onto the chicken during the final minutes of cooking.

How to Make Char Siu Chicken?

Prepare the Marinade

Start by grabbing a large mixing bowl and combining your pressed garlic, Chinese five-spice powder, honey, hoisin sauce, soy sauce, ketchup, and toasted sesame oil. Stir everything together until it is smooth and uniform, ensuring the sticky honey and thick hoisin are fully incorporated. Before you add any meat, be sure to scoop out about 3 tablespoons of this mixture and set it aside in a small bowl to use later for glazing the cooked chicken.

Marinate the Chicken

Add your boneless, skinless chicken thighs directly into the large bowl with the remaining marinade, tossing them until every piece is generously coated. Cover the bowl tightly with plastic wrap and let it sit at room temperature for about 30 minutes to let the flavors penetrate the meat quickly. If you have more time, you can place it in the refrigerator for up to 24 hours, but just remember to bring the chicken back to room temperature before you start cooking.

Cook the Chicken

Heat your cast-iron grill pan on the stove over medium-high heat (or prep your outdoor grill) and lightly oil the grates to prevent sticking. Remove the chicken from the bowl, letting the excess marinade drip off, and lay the pieces on the hot pan. Cook the thighs for about 6 to 10 minutes total, flipping them several times to ensure they cook evenly and develop nice char marks without burning the sugary marinade.

Glaze and Finish

During the last two minutes of cooking, when the chicken feels firm to the touch, grab that reserved marinade you set aside earlier. Brush it generously over the chicken pieces to add a fresh layer of flavor and create that glossy, appetizing sheen. Once the internal juices run clear when pierced with a knife, transfer the chicken to a clean platter and let it rest for 5 to 10 minutes before serving.

Additional Tips for Making this Recipe Better

I always butterfly my chicken thighs if they are particularly thick or uneven; slicing through the thickest part helps them lay flat so they cook evenly and get more surface area for that delicious char.
If I am cooking this indoors, I turn on my exhaust fan immediately because the sugars in the honey and hoisin can smoke a little as they caramelize on the hot pan.
I highly recommend using boneless thighs over breasts because the higher fat content keeps the meat moist even if the sugar in the marinade creates a dark crust.
For an extra authentic touch, I sometimes sprinkle toasted sesame seeds or thinly sliced green onions over the finished dish right before bringing it to the table.

How to Serve Char Siu Chicken?

This chicken is visually stunning with its deep mahogany color, so I like to serve it sliced on a bias to show off the juicy interior. Place the slices over a bed of steamed jasmine rice or alongside a cold noodle salad to soak up any extra juices.

Nutritional Information

Here is a quick breakdown of the nutrition for this flavorful chicken dish.

Calories: 404 kcal
Protein: 49g
Carbohydrates: 14g
Fat: 18g

Make Ahead and Storage

Refrigerator Storage

Leftover Char Siu chicken stores excellently in the fridge for up to 3 days in an airtight container. The flavors often deepen overnight, making it perfect for meal-prepped lunches or quick salads.

Freezing Guidelines

You can freeze the cooked chicken in a sealed freezer bag or container for up to 3 months. I recommend slicing it before freezing so you can easily grab just what you need for a quick stir-fry or soup addition.

Reheating Instructions

To reheat, warm the chicken gently in a skillet over medium-low heat with a splash of water to keep it moist. You can also microwave it in short intervals, but be careful not to overheat it, as the sugary glaze can become rubbery.

Why You’ll Love This Recipe?

There are so many reasons this Char Siu Chicken has become a regular in my rotation, and I think you will love it too.

Incredible Flavor Payoff: You get complex, authentic BBQ flavor with a marinade that takes less than 5 minutes to whisk together.
Versatile Leftovers: The leftovers are amazing in everything from fried rice and noodle soups to sandwiches and wraps.
Kid-Friendly: The natural sweetness from the honey and hoisin makes this a hit with kids who might usually be picky eaters.
Pantry Staples: You likely already have most of the sauce ingredients like soy sauce, garlic, and ketchup in your kitchen right now.

Char Siu Chicken

Ingredients

Variations

Cooking Time

Equipment you need