Char Siu Grilled Chicken

Name: Char Siu Grilled Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 2 lb chicken thighs and drumsticks; 2 cloves garlic; 2 tbsp brown sugar; 2 tbsp hoisin sauce; 1 tbsp Shaoxing wine; 1/2 tsp five-spice powder; 1/4 tsp white pepper; 1/2 tsp sesame oil; 5 drops red food coloring; 1/2 tsp salt

This char siu grilled chicken is sweet, savory, and glossy with classic Chinese barbecue flavor. Hoisin sauce, Shaoxing wine, garlic, and five-spice create a rich marinade-style glaze that caramelizes beautifully on the grill or under the broiler. It is an easy dinner recipe that pairs well with rice, noodles, or stir-fried vegetables.

Servings4 Portions

Prep Time10 Mins

Cook Time35 Mins

Difficulty

Easy

Ingredients

chicken thighs and drumsticks
2 lb
garlic
2 cloves
brown sugar
2 tbsp
hoisin sauce
2 tbsp
Shaoxing wine
1 tbsp
five-spice powder
0.5 tsp
white pepper
0.3 tsp
sesame oil
0.5 tsp
red food coloring
5 drops
salt
0.5 tsp

Step-by-Step Instructions

In a medium bowl, stir together the brown sugar, hoisin sauce, Shaoxing wine, five-spice powder, white pepper, sesame oil, minced garlic, and red food coloring if using, until smooth. Transfer half of the sauce to a clean small bowl for serving, and reserve the remaining half for basting the chicken while it cooks.

Preheat a grill to medium-high heat or set the broiler to high. If broiling, line a rimmed baking sheet with foil for easier cleanup.

Season the chicken lightly with salt on both sides. Place the chicken on the grill or on the prepared baking sheet, then cook for about 10 minutes per side, turning once, until the outside begins to brown. Watch closely to prevent the sugars in the sauce from burning.

Brush the chicken with the basting sauce during the last several minutes of cooking, turning as needed so the glaze caramelizes evenly. Continue cooking until the chicken is fully cooked and reaches an internal temperature of 165°F. Transfer to a serving platter, brush with the reserved clean sauce, and serve hot.

Chef's Tips

If you do not have Shaoxing wine, use dry sherry as a substitute. Apply the sauce near the end of cooking so the sugars caramelize without scorching. Leftover chicken can be refrigerated in an airtight container for up to 3 days and reheated gently.