Description
This Char Siu Chicken recipe features tender, boneless chicken thighs marinated in a flavorful blend of hoisin sauce, soy sauce, honey, oyster sauce, rice vinegar, garlic, Chinese five-spice powder, and sesame oil. The chicken is oven-baked to juicy perfection, then brushed with a thickened marinade and broiled to achieve a caramelized, slightly charred finish reminiscent of traditional Chinese barbecue.
Ingredients
Scale
Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
Marinade
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon Chinese five-spice powder
- 1/2 teaspoon sesame oil
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
- Prepare the Marinade: In a bowl, mix hoisin sauce, soy sauce, honey, oyster sauce, rice vinegar, minced garlic, Chinese five-spice powder, and sesame oil until well combined.
- Marinate the Chicken: Place the chicken thighs into a large resealable plastic bag and pour half of the marinade over the chicken. Seal the bag tightly and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to infuse.
- Reserve Remaining Marinade: Cover the leftover marinade and keep it refrigerated separately for later use.
- Bring Chicken to Room Temperature: Remove the marinated chicken from the refrigerator about 30 minutes before cooking to let it come to room temperature for even cooking.
- Arrange for Baking: Line a baking sheet with aluminum foil and place the chicken thighs on it, spreading them out evenly.
- Bake the Chicken: Bake the chicken in the preheated oven for 25-30 minutes or until fully cooked through, reaching an internal temperature of 165°F (74°C).
- Thicken the Reserved Marinade: While baking, pour the reserved marinade into a small saucepan over medium heat. Bring it to a boil, then reduce heat and simmer for about 10 minutes until thickened to a glaze consistency.
- Glaze the Chicken: Remove the chicken from the oven and brush the thickened marinade glaze generously over each piece.
- Broil to Caramelize: Place the glazed chicken under the broiler for 2-3 minutes, watching carefully to avoid burning, until the glaze is bubbly and slightly charred, creating that iconic char siu finish.
- Rest the Chicken: Remove the chicken from the oven and let it rest for a few minutes to redistribute juices and enhance flavor.
- Slice and Serve: Slice the char siu chicken and serve it hot as a delicious entree or part of an Asian-inspired meal.
Notes
- Marinating overnight develops deeper flavors and more tender chicken.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F (74°C).
- Broil carefully as sugar in the marinade can burn quickly.
- Serve with steamed rice and vegetables for a complete meal.
- The reserved marinade must be thoroughly boiled to eliminate any raw chicken bacteria before using as a glaze.