About this Recipe

By: Rachel

Char siu (literally, “fork roasted”) is a Cantonese style of meat, traditionally roasted over a fire. A great char siu has a deep and complex flavor–with sweetness coming from ingredients like honey or molasses; savory flavor from garlic and sesame; heat from chile flakes, and the smoky flavor of an open flame.

I like to use boneless, skinless chicken thighs rather than the more traditional pork shoulder. Get a nice char on your meat, which adds texture as well as great flavor.

The first time I made this, the sweet and savory flavor of the meat made me think of a banh mi, so I added some traditional Vietnamese ingredients—pickled radish and carrot, and fresh cilantro. I think this would be delicious served as a banh mi on a baguette, but I usually serve it over rice.

I encourage you to play with this recipe by combining your own favorite ingredients. Here are some ideas:

Sweet flavors: Honey, molasses, maple, brown sugar, tamarind paste, plum sauce, mirin, Hoisin sauce

Savory flavors: Garlic, scallion, shallot, ginger, soy, sesame oil/sesame seeds, Shaoxing wine, fish sauce, Chinese five-spice

Heat: Hot honey, sriracha or other hot sauce, fresh chiles, dried chiles, chile flakes

Smoke: Grill over an open flame, or use a little Liquid Smoke if you are cooking indoors

Char Siu Chicken Thighs

Sweet, savory, hot, and smoky–these juicy chicken thighs are perfect grilled over an open flame for your summer barbecues.

Print Recipe

Ready In 45

Meal Type Main Dish

Good For Anytime

Servings 6

Ingredients

4-6 boneless, skinless chicken thighs
¼ cup (60mL) Hoisin sauce
¼ cup (60 mL) soy sauce
2 tablespoons (40g) hot honey
1 tablespoon (20g) molasses
½ teaspoon sesame oil
½ teaspoon Chinese five-spice
½ teaspoon red chile flakes
¼ teaspoon white pepper
3 garlic cloves, minced

For the pickled vegetables

1 cup (115g) daikon radish, julienned (regular radishes may be substituted)
1 cup (115g) carrot, julienned
1 jalapeno, thinly sliced
2 teaspoons sugar
½ teaspoon kosher salt
½ cup (125mL) white or rice vinegar
½ cup (125mL) water

For serving

Several sprigs of fresh cilantro
3 scallions, minced (about 15g)
2 cups cooked white rice

Step by Step Instructions

For the chicken

Step 1

In a large dish or a Ziplock bag, combine the ingredients for the marinade. Add the chicken, and combine to ensure marinade is evenly distributed. Let marinade for at least 30 minutes and up to a day.

Step 2

Heat your grill to a high heat (I prefer using a charcoal grill). When ready to cook, remove from the refrigerator and grill for 5-6 minutes on each side or until charred in spots and cooked through (a thermometer inserted into the thickest part of the thigh should register between 165°-175°F (74°-80°C).

Step 3

Serve over white rice and garnish with pickled vegetables, scallions, and fresh cilantro.

For the pickled vegetables

Step 1

Combine the water, vinegar, salt, and sugar and combine well (this can be done in a bowl, but I like to use a large glassware with a fitted lid, so that everything stays in one dish).

Step 2

Add the vegetables, and set in the fridge for at least 12 hours or up to 4 days.

Beverage Pairing

By: Olivia

There are two general ways you can approach wine pairings. And yes, I’m taking these well-summed-up rules from Erikka at Violet Wine! You can either select a wine that will enhance a dish’s flavors because those very notes and qualities are in both the food and wine, or you can select a wine that will be a compelling complement to the food because it offers a different but resonant profile. These deep and complex Char Siu Chicken Thighs can be approached using these rules. A plummy, earthy, and lightly spiced Pinot Noir beautifully mirrors the flavors present in Chinese five-spice, Hoisin sauce, and soy sauce. To maybe offset some heat and smokiness from the chicken, you could drink Chenin Blanc from the Loire or Viognier from Northern Rhone, wines that can have a fruity, floral, and creamy quality.