Tender Char Siu Chicken (Print Version)

Tender, caramelized chicken thighs in a sweet-savory Asian glaze, perfect with rice or vegetables.

# What You'll Need:

→ Main

01 - 1 1/2 pounds boneless, skinless chicken thighs

→ Marinade

02 - 1/4 cup hoisin sauce
03 - 2 tablespoons soy sauce
04 - 2 tablespoons honey
05 - 1 tablespoon oyster sauce
06 - 1 tablespoon rice vinegar
07 - 2 cloves garlic, minced
08 - 1 teaspoon Chinese five spice powder
09 - 1/2 teaspoon sesame oil

# Steps to Follow:

01 - Preheat oven to 375°F and line a baking sheet with aluminum foil. In a medium bowl, whisk together the hoisin sauce, soy sauce, honey, oyster sauce, rice vinegar, minced garlic, Chinese five spice powder, and sesame oil until the mixture is smooth and glossy.
02 - Place chicken thighs in a large resealable plastic bag. Pour half of the prepared marinade over the chicken. Seal the bag and massage to coat each piece thoroughly. Refrigerate for at least 2 hours or up to overnight for maximum flavor. Cover and refrigerate the remaining marinade separately.
03 - Remove chicken from the refrigerator about 30 minutes before cooking to allow it to reach room temperature. This ensures even cooking throughout.
04 - Arrange marinated chicken thighs on the prepared baking sheet, spacing them evenly. Bake in the preheated oven for 25 to 30 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
05 - While the chicken bakes, pour the reserved marinade into a small saucepan. Bring to a rolling boil over medium-high heat, then lower to a simmer and cook for about 10 minutes, stirring occasionally, until thickened to a glossy glaze.
06 - Remove the baked chicken from the oven and brush each piece generously with the reduced glaze. Switch oven setting to broil. Return chicken to oven and broil for 2 to 3 minutes, watching carefully, until the edges are caramelized and slightly charred. Rest chicken for 5 minutes before slicing.

# Additional Notes:

01 - Overnight marinating yields the deepest flavor and most tender texture.
02 - Reserve unused marinade separately from raw chicken for food safety when making the glaze.
03 - Use a meat thermometer to confirm chicken has reached a safe internal temperature of 165°F.
04 - For best results with leftovers, gently reheat in a 300°F oven to maintain juiciness.

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