Golden edges. Sticky glaze. That glossy, lacquered finish that makes you pause mid-sentence and say, “Okay… wow.” That’s the magic of Chinese BBQ—but today, we’re giving it a weeknight-friendly spin with Char Siu Chicken that roasts right in your oven.
Traditionally, Chinese Barbecue Chicken hangs in shop windows, glowing under warm lights and practically daring you not to order a pound. But who says you can’t recreate that same sweet-and-savory swagger at home? This version keeps things simple and fast, using juicy chicken thighs and a homemade Chinese BBQ Chicken Marinade built from pantry staples. Soy sauce, brown sugar, Chinese five spice—nothing fancy, just big flavor. IMO, the best recipes are the ones that don’t send you on a scavenger hunt.
The sauce leans sweet, salty, and a little smoky—think Sweet And Tangy Chicken with serious personality. It’s the kind of Sweet Chicken Marinade that clings to every nook and cranny. After a good soak, the chicken roasts until tender, then hits the broiler for that caramelized, slightly charred finish. You know, the sticky bits everyone fights over.
And let’s talk versatility. Slice it over rice. Toss it into noodles. Stuff it inside fluffy steamed buns. Add it to fried rice or stir-fries for an instant upgrade. It even rivals your favorite Hoisin BBQ Chicken or Asian Smoked Chicken from your go-to takeout spot. FYI, leftovers (if they exist) make next-level lunch bowls.
Among all the Asian Chicken Marinades out there, this one stands tall. It captures everything you love about classic Chinese Chicken Marinade Recipes while keeping things quick and doable. One pan, big flavor, minimal fuss.
So why wait for takeout when your kitchen can deliver restaurant-style Chinese BBQ Chicken tonight? Sticky fingers guaranteed. Worth it? Absolutely.
Sweet and Sticky Char Siu Chicken – Chinese BBQ Chicken Recipe
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2½–3 pounds), excess fat trimmed
- ¼ cup soy sauce (tamari works for gluten-free)
- 2 tablespoons dark brown sugar (light brown is fine, too)
- 1 tablespoon water
- 2 teaspoons Chinese five spice
- 1½ teaspoons garlic powder
- Optional: ¼ teaspoon red liquid food coloring
- Kosher salt and ground white pepper
Instructions
Make the marinade:
Grab a small bowl and stir together the soy sauce, brown sugar, water, five spice, garlic powder, and red food coloring if you’re using it. Add a generous teaspoon of kosher salt and about ¼ teaspoon white pepper. Whisk until the sugar dissolves and everything looks smooth and glossy. Pour half of this sauce into a sealed container and set it aside—you’ll use it later for brushing over the chicken as it roasts.
Prep and marinate the chicken:
Trim away any extra skin or large pockets of fat from the thighs. For quicker, more even cooking, carefully slice along both sides of the bone to open up the meat slightly, keeping about one-third of the bone attached. Place the chicken in a large airtight container or zip-top bag. Pour the remaining marinade over the top and turn the pieces until fully coated. Seal and refrigerate for at least 12 hours, or up to 3 days for deeper flavor.
Get ready to roast:
Take the chicken out of the fridge about 30 minutes before cooking so it can lose its chill. Heat the oven to 425°F. Position one rack in the center and another just below the broiler. Line a rimmed baking sheet with parchment or foil. Set a lightly greased wire rack on top. Arrange the marinated chicken on the rack and discard any leftover marinade from the container.
Roast:
Place the pan on the center rack and cook for about 30 minutes. Every 15 minutes, rotate the pan and brush the chicken generously with the reserved sauce. The chicken is done when the edges caramelize and the internal temperature reaches 160°F; it will continue rising to 165°F as it rests.
Broil for extra char (optional):
Turn the broiler to high. Slide the chicken underneath and broil for 3–4 minutes, flipping the pan halfway through, until the skin bubbles and develops those dark, sticky spots. Watch closely—it can go from beautifully charred to overly crisp fast.
Rest and serve:
Let the chicken sit for a few minutes before slicing. Then serve it up while it’s juicy and hot.
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