Grilled Char Siu Chicken
This is best if allowed to marinate overnight. Use any pieces of chicken that you like - skinless is best as the flavor really gets into the meat more. This recipe is from another 'Zaar recipe but that one used a slow cooker and pork.
Total time
155 min
Servings
12
Calories
121.2
Category
Chicken Thigh & Leg
Elevate your grilling game with this irresistible Grilled Char Siu Chicken recipe. Inspired by classic Cantonese barbecue, this dish brings a sweet, savory, and smoky glaze to tender boneless chicken thighs. Perfect for a family cookout or meal prep, it's surprisingly simple to make and delivers restaurant-quality flavor right from your backyard grill.
Ingredients
Makes 12 servings
- 1/4 soy sauce
- 1/4 hoisin sauce
- 3 ketchup
- 3 honey
- 2 garlic
- 2 gingerroot
- 1 five-spice powder
- 1/2 boneless skinless chicken thighs
Method
Combine everything except the chicken in a large bowl.
Add the chicken and mix well to ensure that all the pieces are covered with the sauce.
Marinate at least 2 hours preferrably overnight.
Grill until the chicken is cooked through about 20 to 30 minutes.
Cook's notes
- For the most flavorful and tender chicken, marinate overnight. If short on time, aim for at least 4 hours to allow the flavors to penetrate.
- Use boneless, skinless chicken thighs for the best texture—they stay juicy on the grill and absorb the marinade beautifully.
- Reserve a portion of the marinade before adding the chicken to use as a basting sauce. Boil it first to ensure food safety.
- Grill over medium-high heat and avoid overcooking. Thighs are done when the internal temperature reaches 165°F (74°C) and the glaze is caramelized.
- For extra char, brush the chicken with the reserved marinade during the last few minutes of grilling, turning frequently to prevent burning.
Easy swaps
- Instead of soy sauce, use tamari or coconut aminosFor a gluten-free option, use tamari or coconut aminos.
- Instead of hoisin sauce, use homemade hoisin or oyster sauceIf you don't have hoisin, mix equal parts peanut butter, soy sauce, and a touch of honey.
- Instead of honey, use maple syrup or brown sugarMaple syrup adds a subtle smokiness, while brown sugar gives a deeper molasses flavor.
- Instead of five-spice powder, use Chinese five-spice substitute (cinnamon, cloves, fennel, star anise, and Sichuan peppercorns)If you don't have the blend, use a pinch of cinnamon, cloves, and fennel seeds.
- Instead of boneless skinless chicken thighs, use chicken breasts or bone-in thighsChicken breasts will be leaner but may dry out; adjust grilling time. Bone-in thighs need longer cooking and a slightly lower heat.
Frequently asked
Can I bake this instead of grilling?
Yes! Preheat your oven to 425°F (220°C). Place the marinated chicken on a wire rack over a baking sheet and roast for 25-30 minutes, basting with reserved marinade halfway through, until caramelized and cooked through.
What does char siu taste like?
Char siu is sweet, savory, and slightly smoky, with a distinctive red glaze. This version uses hoisin and five-spice to mimic that classic flavor without red food coloring.
Can I use this marinade for pork?
Absolutely! This marinade works wonderfully with pork shoulder or tenderloin. Adjust grilling time based on the cut.
Is this recipe spicy?
No, it's not spicy. The five-spice adds warmth and aroma, but no heat. If you like heat, add a pinch of chili flakes or a drizzle of sriracha.
How do I prevent the chicken from burning on the grill?
The sugar in the marinade can burn easily. Grill over medium heat, keep the lid open, and turn the chicken frequently. Use a grill basket or foil to manage flare-ups.
