Sweet, smoky, and irresistibly sticky, this Char Siu Style Grilled Chicken brings the bold flavors of Chinese BBQ right into my kitchen. The chicken is marinated in a deeply savory glaze packed with hoisin, honey, garlic, and five-spice powder, then grilled or roasted until the edges caramelize and char beautifully. Every bite delivers tender, juicy meat wrapped in a glossy, flavorful coating.

Why You’ll Love This Recipe

I love how easy it is to create this takeout-style favorite at home. The marinade does all the heavy lifting, infusing the chicken with layers of flavor that are both familiar and unique. It works great on a grill or in the oven, and the results are always deliciously sticky and satisfying. Plus, the recipe is halal-friendly and uses boneless thighs for maximum juiciness and convenience.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2.5 lb boneless, skinless chicken thighs
2 large garlic cloves, minced or pressed
½ teaspoon Chinese five‑spice powder
¼ cup honey (preferably amber colored)
¼ cup hoisin sauce
3 tablespoons soy sauce
2 tablespoons ketchup
Scant 4 teaspoons sesame oil
Salt & pepper, to taste

Directions

I start by patting the chicken thighs dry with paper towels. If they’re thick or uneven, I butterfly them so they cook evenly.
In a mixing bowl, I combine garlic, five-spice powder, honey, hoisin sauce, soy sauce, ketchup, and sesame oil to create the marinade. I always reserve half of this marinade for glazing later.
I coat the chicken thoroughly in the marinade, then cover and refrigerate it for at least 30 minutes (or up to 24 hours). If chilled, I let it come to room temperature before cooking.
I preheat a grill pan over medium-high heat or prepare a grill, lightly oiling the surface.
I grill the chicken for 6 to 10 minutes, flipping several times to ensure even cooking.
In the last 2 minutes, I brush on the reserved marinade to build that beautiful sticky glaze.
I check for doneness (internal temp should be 165°F), then let the chicken rest a few minutes before slicing and serving.

Servings and timing

Servings: 4
Prep Time: 10 minutes (plus marinating time)
Cook Time: 10 minutes
Total Time: About 30 minutes (not including longer marinate option)

Variations

I sometimes swap in chicken breast, but I watch it closely to avoid drying it out.
For a more traditional look, I add a touch of red food coloring or fermented red bean curd.
I tweak the glaze’s sweetness by brushing on more marinade toward the end.
When I want a crispier finish, I pop it under the broiler for the final minute.
I occasionally toss in chili flakes or a dash of hot sauce for a spicy twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use a skillet over medium-low heat with a splash of water to keep the chicken moist. Alternatively, I reheat it in the oven at 350°F for 10–12 minutes until warmed through. I avoid microwaving as it can affect the texture of the glaze.

FAQs

How long should I marinate the chicken?

I like to marinate for at least 30 minutes, but letting it sit for up to 24 hours in the fridge gives deeper flavor.

Can I bake this instead of grilling?

Yes, I often roast the chicken at 400°F for 20–25 minutes and then broil it for 1–2 minutes to get that charred finish.

What does Chinese five-spice taste like?

It’s a blend of sweet, savory, and slightly licorice-like spices, usually including star anise, cloves, cinnamon, Sichuan pepper, and fennel. It gives the dish its signature depth.

Can I freeze the marinated chicken?

Absolutely. I freeze it in a zip-top bag with the marinade, then thaw in the fridge overnight before cooking.

What can I serve this with?

I usually pair it with steamed jasmine rice, stir-fried veggies, or a cool cucumber salad for contrast.

Conclusion

This Char Siu Style Grilled Chicken is my go-to when I’m craving bold, sweet-savory flavors with minimal effort. It’s versatile, deeply satisfying, and easy to prepare on a weeknight or for a weekend cookout. Whether grilled, roasted, or broiled, the sticky glaze and juicy meat never disappoint.