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Char Siu Chicken

Char Siu Chicken

Tracy Hamilton

"This dish is so easy to make, but so delicious! Due to the marinating time, you do need to plan ahead to make this, but the wait is worth it. I serve this with a skinny Hawaiian slaw and there are never leftovers. Whether I roast it or grill it, this recipe never fails."
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1 d 1 h 15 m servings 286 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 474 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Whisk brown sugar, soy sauce, hoisin sauce, honey, garlic, sriracha sauce, sherry, food coloring, sesame oil, Chinese five-spice powder, and liquid smoke together in a bowl; pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 to 48 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil and place a roasting rack in the bottom of the pan.
  3. Remove chicken from marinade and place on the rack in the prepared roasting pan.
  4. Pour marinade into a saucepan; bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. Remove from heat.
  5. Bake chicken in the preheated oven, turning once and basting occasionally with marinade, until the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


  • Cook's Notes:
  • This is also excellent on the grill. I have also subbed cut up chicken breast, but I find it is much more flavorful and juicy with thighs. If it hasn't darkened up enough to add a little char to the edges, you can set it under the broiler during the last 5 minutes of cooking.
  • You can substitute Madeira or Marsala wine for the sherry.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 3
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Yum!! Will add a bit more sriracha next time - we like a bit more kick.

This sis a definite crowd pleaser. I have also used this to make manapua and it is great!

Delicious! I have made this with chicken thighs, chicken breast and even with pork loin and it has been successful each time! This is great as a dinner, or cut into chunks and put on skewers for...

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