Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs (about 4-6 pieces)
- 1/4 cup honey
- 1/4 cup low-sodium soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp light brown sugar, packed
- 1 tsp five-spice powder
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1/2 tsp red food coloring (optional, for authentic char siu color)
- 1 tsp sesame oil (for glaze)
- 1 tsp sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- In a medium bowl, whisk together the honey, soy sauce, hoisin sauce, rice vinegar, brown sugar, five-spice powder, minced garlic, grated ginger, and red food coloring (if using) to create the marinade.
- Place the chicken thighs in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to deepen.
- When ready to cook, preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. This helps the chicken cook evenly and allows excess marinade to drip away, preventing burning.
- Remove the chicken from the marinade, letting any excess drip off. Reserve the remaining marinade in the bowl. Arrange the chicken thighs in a single layer on the prepared wire rack.
- In a small saucepan, bring the reserved marinade to a boil over medium heat. Reduce heat and simmer for 2-3 minutes, stirring occasionally, until slightly thickened. Stir in the sesame oil. This cooked marinade will become your basting glaze.
- Bake the chicken for 15 minutes. Then, remove from the oven and brush generously with the prepared glaze. Flip the chicken and brush the other side.
- Return the chicken to the oven and continue baking for another 10-15 minutes, brushing with more glaze every 5 minutes, until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and beautifully caramelized with sticky edges. For extra char, you can briefly broil for 1-2 minutes at the end, watching carefully to prevent burning.
- Remove the chicken from the oven and let it rest on a cutting board for 5 minutes before slicing. This allows the juices to redistribute, ensuring tender, moist chicken.
- Garnish with sesame seeds and sliced green onions. Serve immediately with steamed rice and your favorite stir-fried or steamed vegetables for a complete meal.
Notes
For best results, marinate the chicken overnight. If you prefer a richer, darker glaze, you can add an extra teaspoon of honey to the basting glaze during the last 10 minutes of cooking. Chicken breasts can be used, but thighs tend to stay juicier. Ensure your baking sheet is well-lined with foil for easier cleanup!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 22g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg