Glazed Char Siu Chicken (Print Version)
Juicy chicken thighs coated in a sweet-savory honey and soy glaze, roasted to a glossy finish.
# What You'll Need:
→ Poultry
01 -
6 bone-in, skin-on chicken thighs (approx. 3 lb)
→ Marinade
02 -
1/4 cup honey
03 -
1/4 cup light soy sauce
04 -
2 tablespoons dark soy sauce
05 -
2 tablespoons oyster sauce
06 -
2 tablespoons packed brown sugar
07 -
1 tablespoon freshly grated ginger
08 -
3 cloves garlic, minced
09 -
1 teaspoon Chinese five-spice powder
10 -
1/4 teaspoon white pepper
# Steps to Follow:
01 -
In a large bowl, whisk together honey, light soy sauce, dark soy sauce, oyster sauce, brown sugar, grated ginger, minced garlic, Chinese five-spice powder, and white pepper until sugar is fully dissolved and mixture is smooth.
02 -
Place chicken thighs in a large resealable bag or shallow container. Pour marinade over the chicken, massaging gently to ensure even coverage, especially under the skin. Refrigerate for at least 2 hours, preferably overnight for enhanced flavor and tenderness.
03 -
Set oven to 375°F. Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
04 -
Remove chicken from marinade and arrange skin-side up on the prepared baking sheet. Reserve marinade for basting. Allow chicken to rest at room temperature for 15 minutes to promote even cooking.
05 -
Bake chicken for 35 to 40 minutes, basting every 15 minutes with reserved marinade to build a sticky, caramelized glaze. Chicken is done when internal temperature reaches 165°F and skin is shiny with crisp edges.
06 -
For additional color and texture, broil chicken for 1 to 2 minutes, watching closely to avoid burning.
07 -
Let chicken rest for at least 10 minutes before slicing to retain juices and tenderness.
# Additional Notes:
01 -
Use an instant-read thermometer to ensure perfect doneness without drying out the meat.
02 -
Marinating overnight allows flavors to deepen and meat to become more tender.
03 -
Frequent basting during roasting builds a rich, glossy glaze every time.
04 -
Leftovers store well in airtight containers refrigerated up to 4 days and taste better after resting.