Name: Char Siu Chicken (Chinese BBQ Style)
Prep time: 10 min
Cook time: PT-485904H30M36S
Total time: PT-485904H30M36S
Cuisine: Chinese
Ingredients: 1.5–2 lbs boneless, skinless chicken thighs (or bone-in); 1/4 cup hoisin sauce; 3 tbsp soy sauce; 2 tbsp honey or brown sugar; 1 tbsp rice vinegar or Shaoxing wine; 1 tsp Chinese five spice powder; 2 cloves garlic, minced; 1 tsp grated or minced ginger; 1/2 tsp sesame oil; Optional: a few drops red food coloring; Optional: chopped scallions and sesame seeds for garnish

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Char Siu Chicken (Chinese BBQ Style) is a flavorful, sweet, and savory dish inspired by traditional Cantonese barbecue. I marinate chicken in a rich, glossy sauce made with hoisin, soy sauce, honey, and Chinese five spice, then roast or grill it until the outside caramelizes and the inside stays juicy. It’s sticky, tender, and bursting with umami flavor.

Why You’ll Love This Recipe

I love this recipe because it brings the irresistible flavor of Chinese BBQ right into my kitchen with ingredients I can find easily. The marinade does all the heavy lifting, infusing the chicken with deep, complex flavor. Whether I serve it with rice, noodles, or veggies, this dish is always a hit—bold, vibrant, and totally satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs (or bone-in for more flavor)
Hoisin sauce
Soy sauce
Honey or brown sugar
Chinese five spice powder
Rice vinegar or Shaoxing wine
Garlic (minced)
Ginger (grated or minced)
Red food coloring (optional for the traditional red tint)
Sesame oil
Optional: scallions and sesame seeds for garnish

Directions

I whisk together hoisin sauce, soy sauce, honey, rice vinegar, garlic, ginger, five spice powder, sesame oil, and food coloring if using.
I pour the marinade over the chicken in a zip-top bag or bowl, making sure it’s evenly coated.
I cover and marinate for at least 2 hours, preferably overnight in the fridge.
I preheat the oven to 400°F (200°C) or heat a grill to medium-high.
I line a baking sheet with foil and a wire rack, then arrange the chicken on top.
I roast for 25–30 minutes, turning and basting with extra marinade halfway through, until the chicken is cooked through and slightly charred.
I let it rest for a few minutes, then slice and garnish with scallions and sesame seeds.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes (plus marinating time)
Cook time: 25–30 minutes
Total time: 35–40 minutes (plus marinate time)

Variations

Sometimes I use chicken drumsticks or wings for a fun finger-food version. I’ve also made it with pork tenderloin for a more traditional take. If I want it spicier, I add a bit of chili garlic sauce or sriracha to the marinade. Grilling gives it an extra smoky finish that’s especially nice in summer.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. I reheat gently in the oven or microwave. The chicken also freezes well—I just thaw and reheat when ready to eat. It makes a great addition to rice bowls, wraps, or salads.

FAQs

What is Chinese five spice?

It’s a blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel. I use it to give the dish that authentic, aromatic flavor.

Can I grill instead of bake?

Yes, I grill the chicken over medium-high heat, turning and basting until charred and cooked through.

Why is traditional Char Siu red?

It often includes red food coloring for that signature look, but I skip it if I want a more natural version.

Can I use chicken breast?

Yes, but I prefer thighs because they stay juicier and absorb more flavor. If using breasts, I don’t overcook them.

What do I serve with Char Siu Chicken?

I love it with steamed jasmine rice, bok choy, stir-fried noodles, or pickled veggies for contrast.

Conclusion

Char Siu Chicken (Chinese BBQ Style) is one of my favorite ways to enjoy the bold, sweet-savory flavors of Chinese cuisine at home. It’s easy to prep, full of character, and incredibly versatile. Whether I roast it in the oven or throw it on the grill, this dish never fails to impress with its sticky, caramelized finish and rich, aromatic taste.

Olivia