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Oven Roasted Char Siu Chicken

Char siu chicken with boneless thighs is an easy family meal that is loaded with lip-smacking flavor and the aromatics of Chinese five spice. You can make this in the oven or air fryer!
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Course: brunch, Dinner, Entree, Main Course, Marinade, Side Dish
Cuisine: Asian, Chinese
Keyword: char siu, chicken, chicken thighs, chinese five spice, ginger honey dressing, marinade, oven, shaoxing wine, soy sauce
Prep Time: 10 minutes
Cook Time: 40 minutes
Marinate: 10 hours
Total Time: 10 hours 55 minutes
Servings: 4 people
Calories: 520kcal

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

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
    marinating chicken char siu

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.
    marinate chicken

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
    pan with baking wire sheet on top

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.
    marinated chicken thighs on wire baking sheet
  • 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 the oven roasted char siu chicken
  • 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.
    cover char siu chicken when it is out of the oven and let it rest
  • Serve with a side of steaming rice and enjoy the mouthwatering flavors of this delightful dish!
    char siu recipe

Notes

THIS CHAR SIU CHICKEN RECIPE DOES NOT USE RED FOOD COLORING.  ADD IT IF YOU DESIRE TO MAKE IT THE CLASSIC APPEARANCE.
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!
RLF is not a nutritionist. Nutrition will vary based on ingredients and method of preparation.

Nutrition

Nutrition Facts
Oven Roasted Char Siu Chicken
Amount per Serving
Calories
520
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
16
g
Cholesterol
 
219
mg
73
%
Sodium
 
943
mg
41
%
Potassium
 
608
mg
17
%
Carbohydrates
 
36
g
12
%
Fiber
 
1
g
4
%
Sugar
 
30
g
33
%
Protein
 
39
g
78
%
Vitamin A
 
193
IU
4
%
Vitamin C
 
1
mg
1
%
Calcium
 
70
mg
7
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.