This oven Char siu chicken recipe with boneless thighs is an easy family meal that is loaded with lip-smacking flavor. You can make this in the oven or air fryer! Included are simple step-by-step images and instruction how to make this masterpiece… fuss-free! All you need is a side of rice and it’s winner, winner, chicken dinner!
Updated on May 23, 2026
Table of contents
I’ve made mouth watering char siu pork, oven-roasted and completely tender to perfection numerous times. My husband and I sit quietly, feasting on this magnificent plate of simplicity and yet, so much depth of flavor.
When I want that same comfort food, but switching it up a bit, I go to chicken char siu. It’s just so delicious and actually, less than half the time to make.
You can easily make a tongue hugging, oven char siu chicken recipe with boneless, skinless thighs.
This is my shortcut and mom hack to family dinners when I have that pack of chicken thighs in the fridge and I’m wondering what to make next.
The result is pure deliciousness, savory sweet, and tender all the way through.
The key? It’s in the sauce!
Follow the recipe and all the sauce ingredients because it is the best. Never forget the Chinese five spice and you’ll be golden.
Check out my EASY air fryer, NO frying, Chinese five spice chicken wings recipe.
What is Chicken Char Siu
Char siu chicken originates from the traditional Chinese dish char siu, which is typically made with marinated, roasted pork.
In char siu chicken, the pork is replaced by marinated chicken meat, creating a savory sweet blend of spices, honey, Chinese five spice powder, and Shaoxing wine.
The Char siu chicken recipe with boneless thighs is then oven roasted and glazed to sticky, sweet perfection.
What is Char Siu
- Char Siu is a popular Chinese dish made with marinated, roasted meat. Char siu refers to the method and marinating main ingredients.
- It is often prepared with pork, but can also be made with other meats such as chicken or duck.
- The marinade typically includes ingredients like hoisin sauce, soy sauce, honey, and Chinese five spice powder.
- Char Siu is commonly used in various Chinese dishes, such as noodle soups, fried rice, and as a filling for buns or pastries.
- Modern times, this oven Char siu chicken recipe with boneless thighs recipe can be made into burgers, tacos, and even in sandwiches. Perfect leftover ideas!
Ingredients
- 2 lbs Chicken Thighs Boneless and Skinless – Split as needed so the chicken thighs are not more than 3″ thick.
- 1/2 cup honey – sweetness and glazing
- 4 tbsp golden brown sugar – brings on warmer caramel notes
- 3 tbsp Chinese Five Spice Powder – the main key spice and aromatic
- 3 tbsp Shaoxing wine – brightens and carries the spice flavors
- 3 tbsp soy sauce – umami and an essential Asian pantry staple
- 3/4 tbsp garlic powder or fresh garlic minced – a must-have seasoning and aromatic
- 1 tbsp oyster sauce – essential for depth, umami, glaze, and sweetness
- 1 tbsp hoisin sauce – another depth to the sauce that creates a unique flavor to the char siu
- 1 tsp sea salt – to taste
Basting Sauce
- 3 tbsp honey
- 3 tbsp marinade mixture
- Water – to fill the roasting pan
Equipment
- Big Glass Bowl for Marinating
- Lid or Plastic Wrap
- Wire Rack
- Large Pan – This is for water and falling glaze during the oven roasting. You can use any pan and line with foil to keep it more clean.
- Basting Brush
- Tongs
- Chef’s Knife
- Cutting Board
Instructions
- Prepare the Marinade: In a big glass bowl, combine 1/2 cup of honey, 4 tbsp of golden brown sugar, 3 tbsp of Chinese Five Spice Powder, 3 tbsp of Shaoxing wine, 3 tbsp of soy sauce, 3/4 tbsp of garlic powder (or fresh garlic minced), 1 tbsp of oyster sauce, 1 tbsp of hoisin sauce, and 1 tsp of sea salt. Mix well until the sugar and salt are dissolved.
- Marinate the Chicken: Place 2 lbs of boneless and skinless chicken thighs into the marinade, ensuring that each piece is evenly coated. Cover the glass bowl with a lid or plastic wrap and marinate in the refrigerator overnight.
Oven Roasting Char Siu Chicken:
- Preheat the Oven: Preheat the oven to 385°F (200°C).
- Prepare for Roasting: Line a large pan with foil to catch drippings for easier cleanup. Fill the wire rack with three cups of water. Place a wire rack over the pan. DO NOT CROWD.
- Roast the Chicken: Remove the marinated chicken from the glass bowl, allowing excess marinade to drip off. Place the chicken onto the wire rack. Roast in the preheated oven for 7 minutes
- Baste: Quickly baste the chicken very well with the marinade sauce. Turn the chicken over and baste the other side. Close the oven for 10 minutes.
- Baste Again: Baste the chicken very well, turn it over, and baste the top again. Close the oven for another 10 minutes.
- Baste a Third Time: Baste and then turn the chicken over, then baste the top side. Close the oven for 10 minutes.
- Broil for Caramelization: For the last 3 minutes, turn the oven to the broil setting and broil the chicken for an additional 3 minutes to caramelize the surface, watching carefully to prevent burning. Be sure the rack is at least 12″ away from the top of the oven.
- Rest and Serve: Once caramelized, remove the char siu chicken from the oven immediately. Lightly place foil over the chicken. Allow it to rest for 3 minutes before slicing. Serve with a side of steaming rice and enjoy the mouthwatering flavors of this delightful dish!
Best Tips
THIS CHAR SIU CHICKEN RECIPE DOES NOT USE RED FOOD COLORING. ADD IT IF YOU DESIRE TO MAKE IT THE CLASSIC APPEARANCE.
- Marinating overnight will help the flavors intertwine and develop in your chicken.
- Do NOT roast at too high a temperature and do not go to low as to not overcook the chicken. 385°F is a good temp for about 40 minutes. Use a meat thermometer and check the internal temp for chicken is 165°F (73.9°C).
- Baste, baste, baste. This is essential for the tender and juicy chicken and the sweet sticky glazing.
- Water in the pan…don’t skip this. The water moistens the air in the oven and keeps the meat moist. It also captures the drippings.
- Foil in the pan helps keep it cleaner from sticky and stuck glazing char siu sauce.
Foodie Elevation Tip
Resting the meat when it is done is a MUST to lock in juices.
Do not veer from the recipe. The water bath at the bottom of the wire rack makes a huge difference in the moistness of the meat.
Glaze, glaze, glaze!
How to Serve Char Siu Chicken
To serve this char siu chicken recipe, you can slice it into thin pieces and serve it with a side of steaming rice. I always set my rice cooker ahead of time to never miss it.
This mouthwatering dish can be enjoyed with some stir fried vegetables, bok choy, macaroni salad, or a fresh noodle salad for a balanced and flavorful meal.
Storage and Leftovers
Meal prep is so easy with this oven char siu chicken recipe because the flavor just gets better the next day.
Store in an air tight container 3-4 days max.
Reheat quickly in the microwave with a splash of water and that’s all!
Try not to slice all the chicken if you know you’ll have leftovers. Just wait till serving to slice.
Common Questions
How long to bake char siu chicken Boneless Thighs
To bake char siu chicken, you should preheat the oven to 375°F (190°C). Remember to check the internal temperature for chicken, which should reach 165°F (73.9°C). This process usually takes about 45 minutes at 375°F.
Can I use other cuts of chicken
Yes. You can use bone in chicken thighs. You will need to adjust cook time per the cut of meat used. Add at least 10-15 more minutes for bone in. Check the internal temp (165 F) is correct before serving.
Is Oven char siu chicken healthy
Chicken is significantly leaner than pork char siu. This is a healthier alternative than the pork version and because it is oven roasted, uses less oil than pan fried chicken.
What goes with char siu chicken
Steamed rice is a perfect pairing with char siu chicken. Vegetables and fresh salad is also perfect.
What does Boneless char siu chicken taste like
The flavorful marinade has gorgeous hints of anise and the honey imparts sweetness within the savoriness. Expect a sticky-sweet, warming, spiced glaze for excellent char siu flavor.
Can I store leftovers?
Yes. This Char siu chicken recipe stores well in an air tight container, and you can eat it cold too!
You can even use leftovers in bao buns, tacos, a hoagie roll for an awesome sandwich, or incorporated into fried rice.
Oven Roasted Char Siu Chicken
Equipment
- Big Glass Bowl for Marinating
- Lid or Plastic Wrap
- wire rack
- large pan This is for water and falling glaze during the oven roasting. You can use any pan and line with foil to keep it more clean.
Ingredients
- 2 lbs Chicken Thighs Boneless and Skinless split to make thinner and wider; not more than 3" thick
- Water – to fill the roasting pan enough to fill the pan with 3" of water
Char Siu Sauce for Marinating
- ½ cup honey
- 4 tbsp golden brown sugar
- 3 tbsp Chinese Five Spice Powder
- 3 tbsp Shaoxing wine
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- ¾ tbsp garlic powder or fresh garlic minced
- 1 tsp sea salt
Basting Sauce
- 3 tbsp Honey
- 2 tbsp marinade
Instructions
Prepare the Marinade:
- In a big glass bowl, combine 1/2 cup of honey, 4 tbsp of golden brown sugar, 3 tbsp of Chinese Five Spice Powder, 3 tbsp of Shaoxing wine, 3 tbsp of soy sauce, ¾ tbsp of garlic powder (or fresh garlic minced), 1 tbsp of oyster sauce, 1 tbsp of hoisin sauce, and 1 tsp of sea salt. Mix well until the sugar and salt are dissolved.2 lbs Chicken Thighs Boneless and Skinless, ½ cup honey, 4 tbsp golden brown sugar, 3 tbsp Chinese Five Spice Powder, 3 tbsp Shaoxing wine, 3 tbsp soy sauce, ¾ tbsp garlic powder or fresh garlic minced, 1 tbsp oyster sauce, 1 tbsp hoisin sauce, 1 tsp sea salt
Marinate the Chicken:
- Split the boneless, skinless chicken thighs so they are less thick. You want them less than 3" thick so they can cook faster and have much more area space for the marinade and for glazing with the sauce.
- Place boneless and skinless chicken thighs into the marinade, ensuring that each piece is evenly coated. Cover the glass bowl with a lid or plastic wrap and marinate in the refrigerator overnight.
Preheat the Oven:
- Preheat the oven to 385°F (200°C).
- In the meanwhile, make your basting sauce. You can use some marinade and add extra honey so it is thicker. You want a semi thick basting sauce.3 tbsp Honey, 2 tbsp marinade
Prepare for Roasting:
- Line a large pan with foil to catch drippings for easier cleanup. Fill the wire rack with 3" of water. Place a wire rack over the pan.Water – to fill the roasting pan
Roast the Chicken:
- Remove the marinated chicken from the glass bowl, allowing excess marinade to drip off. Place the chicken onto the wire rack. Roast in the preheated oven for 7 minutes.Keep the fat on the chicken and trim it off later if you wish. It keeps the chicken moist, juicy, and flavorful.
- Baste: Quickly baste the chicken very well with the marinade sauce. Turn the chicken over and baste the other side. Close the oven for 10 minutes.
- Baste Again: Baste the chicken very well, turn it over, and baste the top again. Close the oven for another 10 minutes.
- Baste a Third Time: Baste and then turn the chicken over, then baste the top side. Close the oven for 10 minutes.
- Broil for Caramelization: For the last 3 minutes, turn the oven to the broil setting and broil the chicken for an additional 3 minutes to caramelize the surface, watching carefully to prevent burning. Be sure the rack is at least 12″ away from the top of the oven.
Rest and Serve:
- Once caramelized, remove the char siu chicken from the oven immediately. Lightly place foil over the chicken. Allow it to rest for 3 minutes before slicing.
- Serve with a side of steaming rice and enjoy the mouthwatering flavors of this delightful dish!
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