Classic Homemade Char Siu Chicken: The Deep Red, Sticky Cantonese BBQ Recipe

There are few culinary experiences as universally beloved as the deep, complex, and intensely savory-sweet flavor of authentic Chinese BBQ. Traditionally, this vibrant cuisine is embodied by Char Siu Pork (Cantonese roasted pork), known for its unmistakable sticky, ruby-red crust and meltingly tender interior. But what if you crave that same intoxicating flavor profile that perfect balance of honey, five-spice, and umami using a weeknight-friendly protein? Enter: Homemade Char Siu Chicken. This recipe captures the essence of the classic Cantonese favorite, utilizing juicy, forgiving chicken thighs to deliver a truly spectacular dinner.

Forget dry, bland chicken. By marinating the thighs for an extended period in a rich mixture of hoisin, Shaoxing wine, honey, and the necessary touch of red food coloring, we ensure maximum flavor penetration. When slow-roasted and then finished with a blistering high-heat glaze, this Char Siu Chicken develops the quintessential sticky, slightly charred exterior that makes this dish famous. Whether you serve it sliced over fluffy rice or tucked into warm bao buns, this recipe is guaranteed to become a centerpiece of your home cooking repertoire. Prepare to impress your family and friends with an authentic taste of Hong Kong right from your own oven.

Why You’ll Fall in Love with this Char Siu Chicken Recipe

This isn’t just another glazed chicken recipe; it’s an experience. The specific blend of ingredients and the unique cooking method transforms humble chicken thighs into something truly extraordinary. Here’s why this version of Char Siu Chicken deserves a permanent spot in your rotation.

Unbeatable Flavor and Depth

The flavor profile of traditional Char Siu is incredibly layered. It hits every major taste receptor: the intense umami from the hoisin and soy sauce, the delicate warmth from the five-spice powder (star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds), and the deep sweetness derived from brown sugar and honey. When this complex marinade permeates thick chicken thighs, the resulting flavor is profoundly savory and sweet, perfectly harmonized. Unlike quick marinades, this recipe demands time and that time translates directly into flavor that is impossible to replicate with store-bought sauces.

The Magic of Chicken Thighs

We specifically recommend boneless, skinless chicken thighs (2.5 pounds) for this Char Siu Chicken recipe because they are significantly more forgiving than chicken breasts. Thighs have a higher fat content, which keeps them incredibly juicy and moist, even under the high-heat roasting and broiling necessary to achieve that signature sticky, charred glaze. Even if you accidentally overcook them by a few minutes, they retain their tenderness, a major win for busy home cooks.

That Iconic Deep Red Color and Sticky Glaze

The visual appeal of Char Siu is half the fun. The deep, almost lacquer-like red crust is achieved through a combination of two elements: the caramelization of the sugars (honey and brown sugar) and the optional but highly recommended addition of red food coloring. The food coloring is purely cosmetic but essential for achieving the visual authenticity that elevates the dish from simple chicken to genuine Cantonese BBQ. The final basting glaze a reduction of the reserved marinade mixed with extra honey creates a glossy, irresistible finish that sets this recipe apart.

Incredible Versatility

Once you’ve mastered this Char Siu Chicken, the possibilities are endless. It serves beautifully as a main entrée alongside rice, but it also shines as an ingredient in other dishes. Cube it up for quick fried rice, slice it thinly for noodle bowls, or shred it for gourmet sandwiches. The leftovers are fantastic for meal prepping, maintaining their flavor and moisture even days later.

Why You Should Try Making Homemade Chinese BBQ Chicken Tonight

Choosing to make Char Siu Chicken at home rather than ordering takeout offers numerous advantages, from ingredient control to a vastly superior finished product that tastes genuinely fresh and customized.

Control Over Ingredients and Quality

When you prepare Char Siu at home, you have complete control over the quality of the ingredients. You can select high-quality, locally sourced chicken, use organic honey, and ensure you are using genuine Shaoxing rice wine (a critical component often omitted or replaced with less flavorful substitutes in commercial kitchens). If you are mindful of sodium intake, you can adjust the type of soy sauce you use, although we recommend standard soy sauce for optimal flavor depth. This transparency is crucial for those managing dietary needs or simply prioritizing fresh, whole ingredients.

Achieving the Perfect Texture: Charred, Not Burnt

A key difference between good Char Siu and truly great Char Siu lies in the texture of the crust. We aim for a slight char, a textural complexity that provides a necessary counterpoint to the sweetness. This is achieved through the dual cooking method: initial roasting to cook the chicken through, followed by a quick blast under the broiler after basting. This controlled heat application is much easier to manage in a home oven than in commercial setups, allowing you to monitor the caramelization closely and pull the chicken out at the exact moment it achieves perfection.

Healthier Home Cooking

While Char Siu Chicken is undeniably sweet, using lean boneless, skinless chicken thighs makes this a robust source of protein. By baking and broiling the chicken on a wire rack, we allow any excess fat or drippings to fall away, resulting in a cleaner, less oily finished product compared to some restaurant versions. Pairing this flavorful chicken with a side of Jiffy Corn Casserole or a simple steamed green vegetable creates a balanced and satisfying meal.

The Simple Joy of Authentic Culinary Exploration

Cooking global cuisine, like mastering authentic Chinese BBQ, expands your culinary horizons. This recipe, while utilizing several specialized Asian ingredients, is fundamentally straightforward. The process relies heavily on passive time (marinating) and controlled heat. Success in making Char Siu Chicken gives a wonderful sense of accomplishment and allows you to bring authentic, complex flavors to your table with confidence.

Essential Ingredients and Tools for Perfect Char Siu Chicken

The quality of your marinade ingredients is non-negotiable for authentic Char Siu Chicken. While the quantity measurements below are precise, understanding the function of each component ensures you never substitute a critical flavor foundation.

A. The Chicken and Preparation

The foundation of this dish is the protein. Choosing correctly is the first step to success.

• Boneless, Skinless Chicken Thighs (2.5 pounds): As discussed, thighs are the optimal choice. Their structure allows them to absorb the marinade deep into the muscle fibers, and they handle high heat better than breasts. If substituting chicken breast, slice them thicker and reduce the overall cooking time to prevent dryness.
• Coarse Sea Salt (1/2 teaspoon): Used purely for initial seasoning. Salting the meat before marinating helps draw out excess moisture on the surface, allowing the sticky marinade to adhere better, and ensures the seasoning is present throughout the meat, not just on the glaze.

B. Crafting the Signature Char Siu Marinade

This blend is the heart and soul of the Char Siu Chicken. Do not skip or drastically alter these ingredients if seeking authentic flavor.

• Honey (or Maltose) (1/4 cup): Provides the primary sweetness and is crucial for the glossy texture. Maltose (a very thick sugar syrup) is traditionally used but honey is much more readily available and works perfectly.
• Hoisin Sauce (1/4 cup): This is the umami powerhouse. Hoisin, made from soybeans, garlic, fennel, red chili peppers, and sometimes sweet potatoes, provides depth, richness, and essential savoriness.
• Light Soy Sauce (2 tablespoons): Use standard (not low-sodium) for robust flavor. It provides salinity and fermentation notes.
• Shaoxing Rice Wine (2 tablespoons): This fermented rice wine is essential for the complexity of the Char Siu flavor. It adds a crucial aromatic depth that dry sherry (its best substitute) can only partially replicate.
• Brown Sugar, packed (2 tablespoons): Adds a deeper, molasses-rich sweetness that caramelizes beautifully, contributing to the dark red color.
• Fresh Garlic, minced (2 cloves) & Fresh Ginger, grated (1 teaspoon): These fresh aromatics are non-negotiable. They brighten the heavy sauce and provide a necessary pungent counterpoint.
• Five-Spice Powder (1 teaspoon): This highly aromatic blend provides the unmistakable Chinese BBQ aroma. Ensure your five-spice powder is fresh, as older versions can lose their potency.
• Sesame Oil (1 teaspoon): Added for its distinct nutty aroma, which finishes the marinade flavor.
• Red Food Coloring (optional) (1/4 teaspoon liquid or gel): This is for presentation. The deep red color is a defining characteristic of Char Siu. Without it, the chicken will be dark brown and delicious, but it won’t have the classic visual appeal.

SEO Tip: Ingredient Quality Matters

For the best Char Siu Chicken results, aim for quality imported sauces. Good hoisin sauce and authentic Shaoxing wine (available at most Asian supermarkets) make a significant difference. If you are struggling to find inspiration for other Asian-inspired sides, follow my dedicated board for ideas: Pinterest Asian Recipes Board.

C. Glaze and Basting Components

The glaze is the final touch, turning the marinade into a sticky, glossy lacquer.

• Reserved Marinade (1/3 cup): This must be set aside before the marinade touches the raw chicken. This reserved portion forms the base of the safe, flavorful basting glaze.
• Honey (2 tablespoons): Added to the glaze for maximum stickiness and shine.
• Water (1 tablespoon): Used to slightly thin the thick glaze, making it easier to brush evenly over the hot chicken.

D. Necessary Kitchen Utensils for Char Siu Chicken Success

To execute this recipe flawlessly, especially the critical high-heat phase, certain tools are essential:

1. Large Zip-Top Bag or Covered Container: For efficient and thorough marinating.
2. Large Baking Sheet: Lined with heavy-duty aluminum foil for easy cleanup.
3. Wire Rack (Crucial): This is arguably the most important tool. Placing the chicken on a rack elevates it above the pan. This allows the hot air to circulate completely around the meat, ensuring even cooking, crispy edges, and prevents the chicken from steaming in its own liquid fat and juices.
4. Small Saucepan: For safely boiling and reducing the reserved glaze base.
5. Basting Brush: A silicone brush is ideal for evenly coating the chicken during the baking process.
6. Meat Thermometer: Absolutely necessary to confirm the chicken has reached 165°F (74°C) internal temperature before serving.

Step-by-Step Instructions: Achieving That Perfect Char Siu Chicken Glaze

The success of this Char Siu Chicken recipe depends entirely on respecting the steps especially the marination time and the use of the wire rack for cooking.

Step 1: Prep, Marinade, and Time (The Secret to Flavor)

The preparation phase is where the magic begins. A long soak in the aromatic marinade is non-negotiable for depth of flavor.

1. Chicken Prep: Carefully pat the 2.5 pounds of chicken thighs dry with paper towels. Removing surface moisture is crucial because it helps the marinade adhere better and promotes better browning later. If you notice any particularly thick parts, gently butterfly them slightly so the thighs are roughly uniform in thickness (about 1 inch). Season lightly with the 1/2 teaspoon of coarse sea salt.
2. Mix the Marinade: In a medium bowl, combine the honey, hoisin sauce, light soy sauce, Shaoxing rice wine, brown sugar, minced garlic, grated ginger, five-spice powder, sesame oil, and red food coloring (if utilizing). Whisk vigorously until the mixture is uniform and the brown sugar granules are fully dissolved.
3. Reserve the Glaze Base: Immediately scoop out about 1/3 cup of this pristine marinade and transfer it to a separate, small bowl. Cover and refrigerate this reserved portion. Do not use any marinade that has touched the raw chicken for basting without boiling it first. Reserving it now simplifies the process.
4. Marinate: Place the prepped chicken thighs into the bowl containing the remaining marinade. Use tongs to toss and ensure every crevice is thoroughly coated. Transfer the chicken and marinade to a large zip-top bag, press out the air, and seal.
5. Refrigerate for Flavor Fusion: Refrigerate the chicken for a minimum of 4 hours. For maximum, restaurant-quality flavor infusion, aim for 12 to 24 hours (overnight). The longer the chicken rests in the marinade, the deeper the authentic Char Siu flavor will penetrate.

Step 2: Setting up for Success (The Rack is Key)

The setup is crucial for achieving the signature crisp and char without steaming the chicken.

1. Preheat the Oven: Set your oven to a high temperature of 400°F (200°C). This temperature ensures the sugars start caramelizing quickly while the chicken cooks through.
2. Prepare the Pan: Line a large, sturdy baking sheet with aluminum foil. This step is purely for easier cleanup, as the sticky glaze will inevitably drip. Place your wire cooling rack directly on top of the foil-lined sheet.
3. Place the Chicken: Remove the marinated chicken from the refrigerator. Allow any excess marinade to drip back into the bag. Discard the remaining liquid marinade (the one that touched the raw meat). Arrange the chicken pieces in a single, neat layer on the wire rack. Ensure there is adequate space between each piece to allow for maximum air circulation.

Step 3: Initial Baking and Glaze Preparation

While the chicken starts cooking, prepare the safe, final basting glaze.

1. First Bake: Transfer the prepared pan to the center rack of the preheated oven. Bake for the first 15 minutes.
2. Prepare the Glaze: While the chicken bakes, retrieve the 1/3 cup of reserved (untouched) marinade. Pour this into a small saucepan and add the 2 tablespoons of extra honey and 1 tablespoon of water. Place the saucepan over medium heat. Bring the mixture to a rapid boil, stirring constantly. Allow it to boil for about 1 minute, which ensures it is food-safe and slightly reduces and thickens the sauce. Remove from heat immediately. This glossy, thick liquid is your indispensable basting glaze.

Step 4: Basting and Finishing for the Charred Exterior

This is the most exciting step where the deep color and sticky texture come to life. Pay close attention to the cooking temperature and timing.

1. First Baste and Flip: After the initial 15 minutes, carefully pull the pan out of the oven. Use the basting brush to generously coat the tops of the chicken pieces with the prepared, warm glaze. Flip the chicken pieces over, glaze the second side, and return the pan to the oven. Bake for another 10 minutes.
2. Second Baste and Prepare for Broil: Remove the pan again. Brush the currently-top side of the chicken liberally with the remaining glaze. At this stage, the chicken should be nearly cooked (internal temp close to 155°F).
3. The Critical Broil/Grill Phase: To achieve that authentic, slightly charred ‘bark’ the definitive characteristic of Chinese BBQ you must use high heat. Increase your oven setting to Broil/Grill (High setting).
4. Final Cooking: Place the pan back under the broiler, ideally positioning it on the upper rack (but not so high that it immediately burns). Broil for 3 to 5 minutes, watching constantly. The high sugar content means the glaze can go from perfect caramelization to burnt black in seconds. Remove the chicken when the glaze is sticky, dark red, and slightly bubbly.
5. Check Temperature: Always verify the internal temperature of the thickest part of the chicken thigh. It must register 165°F (74°C).
6. Rest: Transfer the finished Char Siu Chicken pieces to a clean cutting board. Tent them loosely with foil and allow them to rest for 5 to 10 minutes. Resting is essential for moisture retention, ensuring the chicken remains unbelievably juicy. We suggest pairing this rich main course with a sweet finish, like a slice of Gingerbread Fudge.

Step 5: Slice and Serve

The final presentation enhances the dining experience.

1. Slice: Slice the rested chicken against the grain into thick, diagonal pieces. This presentation showcases the deep red exterior and the tender, white meat interior.
2. Serve: Drizzle any remaining basting glaze (heat it quickly if it has thickened too much) over the sliced Char Siu Chicken. Serve immediately over white jasmine rice, or paired with a refreshing side like Asian Cucumber Salad.

Tips, Variations, and Troubleshooting Your Char Siu Chicken

Even though the recipe is straightforward, mastering the technique requires attention to detail. Here are essential tips, popular variations, and advice to avoid common pitfalls.

Avoiding Common Mistakes

There are three main culprits behind Char Siu failure:

• Not Using the Wire Rack: If you bake the chicken directly on the foil, the bottom of the meat will sit in its own liquid and steam. This results in pale, soft bottoms instead of the desired charred exterior. Always use the rack!
• Shortening the Marination Time: If you only marinate for 1-2 hours, the flavor will remain on the surface. The meat needs 4 hours minimum, or preferably overnight, to truly absorb the complex notes of the hoisin and five-spice blend.
• Burning the Broil: The broiling step is fast and requires full attention. Because the glaze is high in sugar (honey and brown sugar), it burns rapidly. Set a timer and do not leave the kitchen during the 3-5 minutes under the broiler.

Ingredient Alternatives and Variations

1. Gluten-Free Char Siu Chicken

Achieving a gluten-free version is simple. Replace the light soy sauce with Tamari or a certified gluten-free soy sauce. Hoisin sauce often contains wheat flour; ensure you purchase a certified gluten-free hoisin sauce, or make a quick substitution using a blend of GF barbecue sauce, molasses, five-spice powder, and rice vinegar.

2. Adding a Kick (Spicy Char Siu)

If you prefer heat, add 1 teaspoon of chili garlic sauce (like Sriracha or Sambal Oelek) directly into the main marinade mixture. You can also sprinkle dried chili flakes onto the chicken before the final broil.

3. Using Other Cuts

While thighs are recommended, you can use pork tenderloin or pork shoulder (pork shoulder requires 18-24 hours marination and longer, slower cooking at 375°F before the final broil). If using chicken breast, ensure they are thick-cut and reduce the total baking time to 20-25 minutes before the final broil to prevent the meat from drying out.

4. Maltose Substitution

If you prefer an even stickier, chewier glaze (more traditional to Cantonese BBQ stalls), substitute the 1/4 cup of honey in the marinade and the 2 tablespoons of honey in the glaze with maltose syrup. Note that maltose is extremely thick and requires gentle heating to dissolve and mix properly.

5. Vegan Char Siu

The flavor profile can be adapted for plant-based diets using extra-firm tofu or seitan. Press the tofu thoroughly to remove moisture. Substitute the hoisin with a mushroom-based hoisin alternative (often labeled as vegetarian/vegan oyster sauce). Marinate for 6-8 hours and bake at 375°F (190°C) until firm, then proceed with the high-heat glaze.

Nutritional Insights and Benefits of This Lean Char Siu Chicken

When prepared with boneless, skinless chicken thighs, this Char Siu Chicken recipe offers a fantastic balance of macronutrients, centered around lean protein and moderate fats.

Estimated Nutritional Breakdown (Per Serving)

This recipe yields approximately 6 servings. Nutritional values will vary slightly based on the specific sauces and the amount of residual fat on the chicken thighs, but a typical serving (about 4 oz cooked chicken) provides the following approximate values:

• Calories: 350-400 kcal
• Protein: 30-35 grams (High)
• Fats: 15-20 grams (Moderate, mostly unsaturated fat from the thighs)
• Carbohydrates: 25-30 grams (Primarily from honey, brown sugar, and hoisin)
• Sodium: 500-600 mg (Adjustable if using low-sodium soy sauce)

Benefits of Key Ingredients

1. High-Quality Protein

Chicken thighs are an excellent source of complete protein, essential for muscle repair, growth, and overall satiety. The Char Siu cooking method helps lock in the natural juices, making it a highly appealing and effective way to meet protein goals.

2. Anti-Inflammatory Aromatics

Both fresh ginger and garlic are powerful additions to the marinade. Ginger contains gingerol, known for its anti-inflammatory and antioxidant effects. Garlic is rich in allicin, linked to cardiovascular benefits and immune support.

3. Micronutrient Content

Chicken thighs provide essential micronutrients, including B vitamins (Niacin, B6, B12), which are vital for energy metabolism, as well as minerals like zinc and selenium, which play a role in immune function. While the sauce contains sugar, the inherent nutritional value of the protein base is significant.

When considering the high carbohydrate content of the glaze, those monitoring sugar intake should moderate the amount of basting glaze applied or consider substituting some of the refined sugar elements with natural alternatives like stevia or monk fruit sweetener in combination with traditional ingredients for texture.

FAQ Section: Your Questions About Char Siu Chicken Answered

Conclusion: Master the Art of Homemade Char Siu Chicken

Creating authentic, restaurant-quality Char Siu Chicken at home is not only achievable but deeply rewarding. This recipe takes the robust, complex flavor profile of classic Cantonese BBQ pork and applies it perfectly to the tender, juicy canvas of chicken thighs. By adhering to the critical steps namely, the extended marination period, the crucial use of a wire rack for even roasting, and the final, quick broil for that sticky, charred glaze you ensure a dinner that is both visually stunning and unforgettable in flavor.

The layers of flavor, from the sweetness of the honey to the aromatic complexity of the five-spice powder and the umami depth of the hoisin, create a harmonious dish far superior to most takeout options. Remember to utilize that reserved basting glaze to achieve a lacquer-like finish that locks in moisture and maximizes flavor upon serving.

Whether you are preparing this for a weeknight family dinner or a weekend feast, this Char Siu Chicken recipe is a guaranteed crowd-pleaser. We encourage you to try the long marination and experience the true difference it makes. Once you taste this deep red, perfectly sticky creation, you will never look back. Try this recipe, share your photos, and let us know in the comments how you served your spectacular homemade Chinese BBQ chicken!

# Long And Easy To Read Food Recipe: Classic Homemade Char Siu Chicken

This recipe achieves the distinct sweet, savory, and deep red flavor of traditional Chinese BBQ pork (Char Siu) using tender, juicy chicken thighs, baked and then finished under the broiler for a perfect sticky char.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

Chicken and Preparation

• 2.5 pounds Boneless, Skinless Chicken Thighs Thighs retain moisture better. Butterfly thick pieces for uniform cooking.
• 1/2 teaspoon Coarse Sea Salt For seasoning.

Char Siu Marinade

• 1/4 cup Honey (or Maltose) Use quality liquid honey.
• 1/4 cup Hoisin Sauce Essential for deep flavor.
• 2 tablespoons Light Soy Sauce Use standard (not low-sodium) soy sauce.
• 2 tablespoons Shaoxing Rice Wine Substitute with dry sherry if unavailable.
• 2 tablespoons Brown Sugar, packed Adds depth to the sweetness.
• 2 cloves Fresh Garlic, minced Finely mince or grate.
• 1 teaspoon Fresh Ginger, grated Use fresh, not powdered.
• 1 teaspoon Five-Spice Powder Do not substitute.
• 1 teaspoon Sesame Oil For nuttiness.
• 1/4 teaspoon Red Food Coloring (optional) Liquid or gel; necessary to achieve the classic deep red color.

Glaze and Basting

• 1/3 cup Reserved Marinade Immediately reserved from the fresh batch before touching raw chicken.
• 2 tablespoons Honey For extra sticky glaze.
• 1 tablespoon Water To thin the glaze slightly.

Equipment

• Mixing bowl
• Baking sheet
• Wire Rack
• Small saucepan
• Basting Brush
• Meat Thermometer

Method

 

Step 1: Prepare and Marinate the Chicken

1. Prep the Chicken: Pat the chicken thighs completely dry using paper towels. If the thighs are very thick, gently butterfly them slightly so they are more uniform in thickness. Season lightly with 1/2 teaspoon of coarse sea salt.
2. Mix the Marinade and Reserve Glaze Base: In a medium-sized bowl, whisk together all marinade ingredients (honey through red food coloring) until smooth. Immediately scoop out approximately 1/3 cup of the freshly mixed marinade and set it aside in a small bowl. This is the base for your final basting glaze.
3. Marinate: Add the seasoned chicken thighs to the remaining large batch of marinade. Ensure all pieces are thoroughly coated. Place the chicken and marinade into a large zip-top bag or a covered container. Refrigerate for a minimum of 4 hours, but preferably overnight (12 to 24 hours) for maximum flavor.

Step 2: Bake and Glaze Preparation

1. Prepare the Oven and Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil and place a wire rack directly on top. This setup is crucial for achieving char and preventing steaming.
2. Place the Chicken: Remove the chicken from the marinade, allowing excess marinade to drip off. Discard the leftover marinade from the bag. Arrange the chicken pieces in a single layer on the wire rack, ensuring they do not touch.
3. Prepare the Basting Glaze: Combine the 1/3 cup of reserved (untouched) marinade with the 2 tablespoons of extra honey and 1 tablespoon of water in a small saucepan. Heat over medium heat, stirring, until it comes to a brief boil and thickens slightly. Remove from heat.

Step 3: Baking and Finishing

1. First Bake and Baste: Place the chicken on the center rack and bake for 15 minutes. Remove the pan, brush the tops of the chicken liberally with the prepared basting glaze. Flip the chicken pieces over and return the pan to the oven for another 10 minutes.
2. Char Finish: Remove the pan again. Brush the now-top side of the chicken liberally with the remaining glaze. Increase the oven heat to Broil/Grill (High setting). Place the chicken back under the broiler/grill for 3 to 5 minutes, watching constantly until a beautiful, dark char forms. The internal temperature should reach 165°F (74°C).
3. Rest and Serve: Transfer the Char Siu Chicken to a clean cutting board and tent loosely with foil. Allow to rest for 5 to 10 minutes. Slice the rested chicken against the grain into thick, diagonal slices. Drizzle any remaining basting glaze over the sliced chicken and serve immediately.

Notes

Marination Time Note: The 45-minute total time listed reflects active prep and cook time. Please account for the mandatory 4+ hour refrigeration time for marinating. If using chicken breasts, reduce the cooking time slightly (12 minutes per side) to prevent drying out. The wire rack is essential for achieving the glossy, caramelized exterior typical of Char Siu.