Char Siu Chicken

Ingredients

• 680 g (1½ lb)boneless, skinless chicken thighs
• 60 ml (¼ cup)hoisin sauce
• 30 ml (2 tablespoons)soy sauce
• 30 ml (2 tablespoons)honey
• 15 ml (1 tablespoon)oyster sauce
• 15 ml (1 tablespoon)rice vinegar
• 2 clovesgarlic, minced
• 5 ml (1 teaspoon)Chinese five-spice powder
• 2.5 ml (½ teaspoon)sesame oil

Instructions

1. 1

   Marinate the chicken

   Mix the hoisin sauce, soy sauce, honey, oyster sauce, rice vinegar, minced garlic, Chinese five-spice powder and sesame oil in a bowl. Add the chicken thighs and leave them to marinate for at least 1 hour.

2. 2

   Grill the chicken

   Heat the grill to medium-high. Grill the chicken for 6–8 minutes on each side, or until cooked through.

What is char siu chicken?

Char siu is a Cantonese-style barbecue traditionally made with pork, known for its savoury-sweet glaze and aromatic seasoning. This version uses chicken thighs, which take on the marinade readily and are well suited to grilling.

Hoisin, soy and oyster sauces bring savoury depth, while honey adds sweetness and helps the surface brown. Rice vinegar and five-spice round out the flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 25g protein, 15g carbs, 15g fat.

The chicken supplies most of the protein, while honey and the sauces contribute carbohydrates; the chicken and sesame oil provide much of the fat. Pair a portion with vegetables and a measured serving of rice to add balance and make the plate more substantial.

Building the marinade

Sauces: Hoisin and oyster sauce give the mixture body, while soy sauce contributes saltiness. Measure them carefully so their combined savoury flavour does not overwhelm the chicken.

Aromatics: Minced garlic and Chinese five-spice bring fragrance, and a small amount of sesame oil adds a distinct toasted note. Stir the marinade until the honey is evenly mixed in.

Give it time to marinate

Marinating: The method calls for at least 1 hour, so allow for that time in addition to the stated 25 minutes. Turn or stir the chicken in the bowl so the pieces are coated all over.

Food safety: Marinate the chicken in the fridge rather than at room temperature. Keep raw chicken and its marinade separate from ready-to-eat foods.

Grilling for a glazed finish

Heat: Preheat the grill to medium-high before adding the chicken. This gives the thighs a chance to brown without relying on a slow, cool start.

Doneness: Grill for 6–8 minutes per side, as directed, and check that the thickest part is cooked through. Thighs can vary in size, so use doneness rather than the clock alone as your guide.

Watch the honey

Sweet glaze: Honey helps create a browned surface, but sugary marinades can darken quickly over strong heat. Keep an eye on the chicken as it grills and move it away from the hottest area if it is colouring too fast.

Even cooking: Arrange the thighs with a little space between them and turn them once the first side has grilled. Avoid repeatedly moving them, which can interrupt browning.

What to serve alongside

Rice: Plain steamed rice is a simple match for the bold, sweet-savoury coating and makes a filling plate. Spoon any juices from the cooked chicken over the rice.

Vegetables: Serve with quickly cooked greens or a crisp salad for freshness and contrast. Keep the accompaniments lightly seasoned so they do not compete with the marinade.

Recipe notes & tips

• Marinate for at least 1 hour, allowing extra time beyond the stated 25-minute total.
• Use a bowl or container that fits the chicken closely so the marinade coats the pieces well.
• Preheat the grill before adding the chicken for more even browning.
• Check the thickest part of each thigh, since pieces may differ in size.
• Wash hands and utensils that have touched raw chicken before using them for cooked food.

Variations

• Add ginger: Mix freshly grated ginger into the marinade for another aromatic note.
• Use chicken breast: Grill boneless chicken breast instead, checking it carefully to avoid overcooking.
• Add chilli: Stir chilli flakes into the marinade for a hotter finish.
• Serve in wraps: Slice the cooked chicken and tuck it into wraps with crunchy vegetables.
• Make it a rice bowl: Serve over rice with greens for a complete meal.

Common mistakes to avoid

• Skipping the marinade time: The method calls for at least 1 hour, so plan beyond the stated 25 minutes.
• Using a cool grill: Preheat to medium-high so the chicken can brown as it cooks.
• Leaving the chicken unattended: Honey can darken quickly, so watch the surface and move the thighs if needed.
• Relying only on the timer: Check that the thickest part is cooked through, as thigh sizes vary.
• Reusing raw marinade as a sauce: Discard marinade that has touched raw chicken unless it is thoroughly cooked separately.

How to store

Refrigerate leftover chicken in a covered container within 2 hours and use within 3–4 days. Reheat until piping hot throughout, or slice it cold into a salad or wrap.

Frequently asked questions