Perfectly Seasoned, The Recipes

If you’re looking for a Chinese barbecue as good as what you can get at restaurants, Chinese bakeries, and sandwich shops, this recipe is for you. Traditionally made with cuts of pork such as belly, shoulder, or loin, char siu can also be made with chicken to similar effect.

The meat is marinated in a sweet, salty, savory mixture of sauces and spices, then roasted or grilled to perfection. This chicken char siu is great over rice and noodles, in baguettes for a classic Vietnamese bánh mì, chopped up for a delicious steamed bao, or rolled up in fresh spring rolls. This barbecue chicken is as easy as it is delicious!

Ingredients

2 lb chicken thighs, skinless and boneless (about 6)
2 tbsp brown sugar
2 tsp Perfectly Seasoned Chinese Five Spice
2 clove garlic, finely minced
1 shallot, finely minced
2 tbsp shaoxing wine
2 tsp toasted sesame oil
2 tbsp light soy sauce
2 tbsp dark soy sauce
1/4 cup oyster sauce
2 tsp black pepper, ground
5-10 drops red food coloring (optional)
2 tsp honey

Directions

In a small bowl, combine brown sugar, Chinese Five Spice, garlic, shallot, shaoxing wine, sesame oil, soy sauces, oyster sauce, black pepper, and red food coloring (if using). Mix thoroughly, then reserve 2 tbsp to combine with 2 tsp honey.

Prepare the chicken thighs by patting them dry with a paper towel. For best results, transfer to a large plastic zip top bag and pour the remaining marinade on top. Work the marinade through to ensure even coverage. Refrigerate for a minimum of 6 hours or overnight.

If using the oven: position the oven rack to the middle and preheat to 375°.

Line a baking sheet with foil, then set a wire rack inside. Remove the chicken from the marinade and arrange in one layer on the rack. Bake 20-25 minutes, flipping over halfway through.

At the end of initial cooking time, take the chicken thighs out of the oven and brush them with the reserved marinade and honey mixture. Return to the oven another 10–15 minutes or until chicken registers 165° on a thermometer inserted into the thickest part of the thigh.

If using a charcoal or gas grill: prepare the grill with a two-zone setup, the hotter side set to medium-high heat (about 400°) and the cooler side to medium-low (about 300°).

Grill the chicken 4-5 minutes on the hotter side, then flip over and grill another 4-5 minutes. Move the chicken to the cooler side and brush with the reserved marinade and honey mixture. Continue grilling 3-5 minutes longer, or until chicken registers 165° on a thermometer inserted into the thickest part of the thigh.

Rest the chicken 10 minutes before slicing against the grain. Serve atop rice or noodles, roughly chop for bao filling, cut into strips for spring rolls, or thinly slice to use in baguettes for bánh mì.

Ready to make this recipe?

Buy the seasonings you need to make Chicken Thigh Char Siu!