Char Siu Chicken


This char siu chicken dish is easy to make but so delicious! Due to the marinating time, you should plan ahead to make this, but the wait is worth it. I serve this with a light Hawaiian-inspired slaw, and there are never leftovers. Whether I roast it or grill it, this recipe never fails.

Prep Time:
15 mins
Cook Time:
1 hrs
Additional Time:
1 day
Total Time:
1 day 1 hrs 15 mins


  • 1 cup brown sugar

  • ¼ cup soy sauce

  • 2 tablespoons hoisin sauce

  • 2 tablespoons honey

  • 1 tablespoon sriracha sauce

  • 1 tablespoon sherry

  • 1 tablespoon red food coloring (Optional)

  • 1 clove garlic, minced

  • 1 teaspoon sesame oil

  • ½ teaspoon five-spice powder

  • teaspoon liquid smoke flavoring (Optional)

  • 12 skinless, boneless chicken thighs


  1. Whisk together brown sugar, soy sauce, hoisin sauce, honey, Sriracha sauce, sherry, food coloring, garlic, sesame oil, five-spice powder, and liquid smoke in a bowl; pour into a resealable plastic bag. Add chicken thighs, squeeze out excess air from the bag, and seal. Toss the bag gently to coat chicken with marinade. Chill in the refrigerator to marinate for 24 to 48 hours.

  2. Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil and place a roasting rack in the bottom of the pan.

  3. Remove chicken from marinade and place on the rack in the prepared roasting pan.

  4. Pour marinade into a saucepan; bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. Remove from heat.

  5. Bake chicken in the preheated oven, turning once and basting occasionally with marinade, until the juices run clear, about 1 hour. An instant-read thermometer inserted into the center of thighs should read at least 165 degrees F (74 degrees C).


This is also excellent on the grill.

You can substitute Madeira or Marsala wine for the sherry.

I have substituted cut-up chicken breast, but I find the thighs are much more flavorful and juicy.

If you notice the chicken isn't darkening enough to add a little char to the edges, you can set it under the broiler during the last 5 minutes of cooking.

Nutrition Facts (per serving)

286 Calories
13g Fat
23g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 286
% Daily Value *
Total Fat 13g 16%
Saturated Fat 3g 17%
Cholesterol 72mg 24%
Sodium 474mg 21%
Total Carbohydrate 23g 8%
Dietary Fiber 0g 1%
Total Sugars 22g
Protein 20g
Vitamin C 0mg 2%
Calcium 28mg 2%
Iron 1mg 8%
Potassium 214mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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