Char Siu Chicken Glazed (Print-Friendly Version)

Chicken marinated in hoisin, honey, and five-spice, baked to juicy caramelized perfection.

# Ingredients You’ll Need:

→ Main

01 - 1 1/2 pounds boneless, skinless chicken thighs

→ Marinade

02 - 1/4 cup hoisin sauce
03 - 2 tablespoons soy sauce
04 - 2 tablespoons honey
05 - 1 tablespoon oyster sauce
06 - 1 tablespoon rice vinegar
07 - 2 cloves garlic, minced
08 - 1 teaspoon Chinese five-spice powder
09 - 1/2 teaspoon sesame oil

# How to Make It:

01 - Set oven to 375°F and allow to fully preheat.
02 - Whisk hoisin sauce, soy sauce, honey, oyster sauce, rice vinegar, minced garlic, five-spice powder, and sesame oil in a medium bowl until well combined.
03 - Place chicken thighs in a large resealable plastic bag. Pour half of the marinade over the chicken, seal the bag, and refrigerate for at least 2 hours or up to overnight. Store the remaining marinade in a covered container in the refrigerator.
04 - Remove the chicken from the refrigerator and let it stand at room temperature for 30 minutes.
05 - Line a baking sheet with aluminum foil. Arrange chicken thighs in a single layer on the prepared sheet.
06 - Bake chicken in the preheated oven for 25 to 30 minutes, or until the internal temperature reaches 165°F and the meat is cooked through.
07 - While chicken bakes, place reserved marinade in a small saucepan. Bring to a boil, then reduce to a simmer and cook for 10 minutes, stirring occasionally, until thickened.
08 - Remove chicken from oven. Brush generously with thickened marinade. Switch oven to broil. Return the chicken to the oven and broil for 2 to 3 minutes, watching closely to achieve caramelization without burning.
09 - Remove chicken from the oven and let rest for at least 5 minutes. Slice and serve as desired.

# Extra Tips:

01 - For optimal flavor, marinate the chicken overnight if time permits.
02 - Chinese five-spice powder is available in spice sections of most supermarkets.
03 - For a spicy variation, incorporate a small amount of chili paste or red pepper flakes into the marinade.
04 - Monitor closely during broiling to prevent burning.
05 - Serve with steamed rice or stir-fried vegetables for a balanced meal.
06 - Store leftovers refrigerated in an airtight container for up to 3 days.

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