For Chinese BBQ lovers everywhere, this sweet and savoury char siu chicken is finger licking good! This super easy marinade produces the most tender and juicy chicken I’ve ever had. Oven baked or barbecued, this char siu chicken is sure to become a definite crowd pleaser.
Every time I serve this char siu chicken at my house, I’m always asked for the marinade recipe. It’s THAT good. Heck, I was even asked to bring a pre marinated portion to someone else’s barbecue! (The biggest compliment you can give to a cook btw!)
Still sticking to classic char siu flavours but with a little “oomph” makes this chicken that much more irresistible. Unlike char siu pork which is more traditional with certain roasting techniques, chicken is more approachable where I simply stick it in the oven or BBQ. I also put my own tasty spin on it making this marinade a warm hug version of porky char siu!
Char Siu Chicken Marinade Ingredients
The marinade includes staple Chinese pantry ingredients like garlic powder, soy sauce (light & dark), white pepper and rice wine PLUS the following key ingredients:
Lee Kum Kee Char Siu Sauce
Char siu distinctive flavours and red color come from fermented soybeans (i.e. nam yu) which is umami rich with great depth of flavour. To fast track this recipe though, I use Lee Kum Kee char siu sauce since it also includes the sugars (i.e. honey and molasses) that is signature char siu flavours. Check out the substitution section for alternatives.
Chou Hou Paste
Since we’re using chicken (which is more neutral tasting than pork), I wanted to amp up the smoky umami flavour by adding chou hou paste. Chou hou paste is also a form of fermented soybean paste without the added sugar. Be careful and don’t use too much, since it’s quite salty! Substitute with regular fermented soy bean paste or leave out altogether if you’re unable to find this in your Asian grocery store.
Cinnamon
This is the marinade’s wow factor. Char siu typically includes 5 spice powder which already includes cinnamon. However, chicken and cinnamon is like a match made in heaven and adding a bit more (than just 5 spice powder alone) really amplifies this beautiful harmony. I personally think it brings it to a whole new level and warmth to it.
Expert Tips
- Use skinless chicken thighs for this recipe – Thigh meat is much more flavourful and the fattier cut pairs better with this marinade. To keep with classic char siu, I usually recommend boneless thighs but bone-in works just as well.
- Marinate overnight – Premix and marinate the chicken overnight for deeper flavours. If not possible, marinade for at least two hours before cooking.
- Reserve some marinade for brushing on during cooking. This is nice to have but not a deal breaker. I’ve done this recipe tons of times without any basting. Basting produces more sauce to mix with rice though!
- If oven baking, use a rack to replicate grilling and broil for a few minutes at the end to give a lovely char finish.
- If grilling on the BBQ, sear the surface of the chicken and then close the cover to finish cooking internally.
How to Make Char Siu Chicken
Marinate Chicken
- Combine char siu sauce, chou hou paste, cinnamon, garlic powder, soy sauces, white pepper, wine and water into a bowl. Mix well
- Pour it over chicken thighs.
- Massage marinade into chicken until coated evenly.
- Marinate for 2 hours or overnight.
Char siu chicken can be oven baked OR grilled. Both are finger licking good!
Oven Baking Instructions
- Preheat the oven to 400°F.
- Place marinated chicken on a rack. Line a cookie sheet or baking pan with tin foil (for easy clean up) and place it underneath the rack.
- Place the chicken in the oven and bake for 15 minutes.
- Remove chicken and brush on additional marinade. Place it back in the oven and bake for another 10-12 minutes till fully cooked (internal temperature at 165°F)
- Broil on high for 3-5 minutes or until desired char effect.
- Rest for 5 minutes before cutting and serving.
Barbecue Grilling Instructions
- Grill on high temperature for 5 minutes on each side.
- Brush on additional marinade.
- Lower temperature to medium. Close the lid and cook thoroughly until the internal temperature is 165°F.
- Rest for 5 minutes before cutting and serving.
Serving Tips
Serve char siu chicken over a bed of steamed rice and leafy greens like yu choy or bok choy for a classic Chinese meal.
Top it over a spring green salad or cut in slices and serve it as a BBQ appetizer for your next gathering!
Storing Tips
Freezing Instructions
This marinade freezes extremely well. Place your chicken in a freezer bag, pour this marinade and shake it around to coat before directly placing it in the freezer. Remove from the freezer and defrost overnight in the refrigerator. Cook as per instructions.
Reheating Instructions
Store leftover char siu chicken in the fridge for up to 3 days in an airtight container. Reheat in the oven at 400°F for 10-12 minutes on a baking sheet or directly in the microwave. I usually reheat in the toaster oven for a quick reheat and it tastes delicious!
Frequently Asked Questions (FAQ)
Char siu distinctive flavours and red color come from fermented soybeans (i.e. nam yu), soy sauce, 5 spice powder and sugar. There are many recipes for char siu sauce and they usually include these flavour profiles.
A combination of fermented soy beans, sugar (molasses and honey) and five spice powder will provide that char siu flavour. Combine nam yu (2 cubes), extra 1 tsp of light soy sauce, molasses (2 Tbsp), honey (3 Tbsp) and five spice powder (1/2 tsp).
If nam yu or fermented soy bean sauce is difficult to find, hoisin sauce can be used. I would add more hoisin than the nam yu since it’s sweeter and less salty. Replace the nam yu above with 3 Tbsp. of hoisin sauce. The flavour will be more sweet and less smoky.
Just note, for both substitution the mixture will no longer be that distinctive red color. If you’re missing that red color, you can add a bit of red food coloring (if you look at most jarred char siu sauces, you will see coloring in them). I prefer to skip it but it’s a matter of personal preference.
Five spice powder is made up of ginger, cinnamon, fennel, star anise and cloves. You can make your own version using this recipe.
I generally recommend thigh meat because a fattier cut is tastier. Chicken breast is much leaner and would yield a less juicy piece of meat. It’s also more prone to overcooking. That said, chicken breast is a great lower fat option. I would make sure the breasts are all the same thickness and also reduce the cooking time. I haven’t tried it myself but let me know how it turns out in the comments below!
Easy Chinese BBQ Char Siu Chicken Marinade
Ingredients
- 2½ lbs chicken thighs (boneless and skinless)
- ¼ cup char siu sauce (Lee Kum Kee or other brand)
- 1 tsp chou hou paste
- 1 Tbsp garlic powder
- ½ tsp ground cinnamon
- 4 tsp light soy sauce
- 2 tsp dark soy sauce
- ½ tsp white pepper
- 2 Tbsp Shaoxing wine (or other rice wine)
- 2 Tbsp water
- pinch of salt
Instructions
Marinade Chicken Thighs
- Sprinkle salt to taste on chicken thighs.
- Combine char siu sauce, chou hou paste, garlic powder, cinnamon, soy sauces, white pepper, Shaoxing wine and water into a bowl. Mix thoroughly.
- Pour marinade over chicken thighs (reserving 2 tbsp for basting later). (Note 1)
- Coat marinade over chicken thighs. Marinade for at least 2 hours or overnight.
Oven Baking Instructions
- Preheat the oven to 400°F.
- Place marinated chicken on an elevated rack. Line a cookie sheet or baking pan with tin foil (for easy clean up) and place it underneath the rack.
- Place the chicken in the oven and bake for 15 minutes.
- Remove chicken from oven and brush on additional marinade on one side. No need to flip. (Note 1)
- Place it back in the oven and bake for another 10-12 minutes till fully cooked (internal temperature at 165°F).
- Set oven to broil on high (500F) for 3-5 minutes or until desired char effect. (Note 2)
- Rest for 5 minutes before cutting and serving.
Barbecue Grilling Instructions
- Grill on high temperature for 5 minutes on each side.
- Brush on additional marinade on one side. (Note 1)
- Lower temperature to medium. Close the lid and cook thoroughly until the internal temperature is 165°F.
- Rest for 5 minutes before cutting and serving.
Maddie
I’ll be honest, I was kinda intimidated at trying to make char siu myself. It turned out ok.. the taste was great but I think I accidentally baked it for too long. I’m going to try this one again! Thanks for the recipe!
Ellen
Hi Maddie! Thanks so much for trying out the recipe. It’s better to make sure the meat is cooked vs undercooked! Use a meat thermometer next time so you won’t risk overcooking it. This is a super easy recipe so don’t be scared 🙂 Let me know how it turns out next time!
Bobby
Wow, i have to give you some props here.. I didn’t have char siu sauce and I was too lazy to go look for it so I used your suggestion for the substitution and it turned out GREAT! Still tasted like char siu I get from the store. Who needs char siu sauce? lol
Ellen
Hi Bobby! So glad you found the substitutions worked 🙂 I like how you can modify it to suit your tastes (I personally like a little more cinnamon) and you know exactly what’s in the sauce as opposed to the bottled stuff. I do like the bottle stuff for convenience though so it really depends!
Diane
Another excellent recipe! After trying some of the other recipes, the char-siu chicken was on my recipes-to-try lists! Again, such a hit with my kids! Loved the sweet flavour and on a bed of rice, it really was simple yet delish dish! Your suggested substitution ingredient list was so helpful.. ran out of Shaoxing wine! It definitely saved me time from searching what else would be the best alternative. Can’t wait to try your other recipes!
Ellen
Thanks so much Diane and so glad your kids loved it. It’s amazing when kids like something especially if it’s easy to put together 🙂