Char Siu Roast Chicken

This Char Siu Roast Chicken is juicy, savory-sweet, and coated in that gorgeous, glossy red glaze you love from Chinese BBQ pork (Char Siu)! Perfect for a showstopper dinner or a flavorful meal prep treat.

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Ingredients:
(Serves 4–6)

For the marinade:

• 3 tablespoons hoisin sauce
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon brown sugar
• 1 teaspoon Chinese five-spice powder
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• A few drops of red food coloring (optional, for that classic color)

For the chicken:

• 1 whole chicken (about 3–4 pounds / 1.5–2 kg), spatchcocked (butterflied)
  (or use 6–8 bone-in, skin-on thighs for easier serving!)

For basting glaze:

• Reserved marinade
• 1 tablespoon extra honey for brushing

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Instructions:

1. Marinate the chicken:

• In a bowl, mix all the marinade ingredients together.
• Reserve about 3 tablespoons of marinade in a separate bowl (you’ll use this later for basting).
• Rub the rest all over the chicken — get under the skin if you can!
• Cover and marinate in the fridge for at least 4 hours, ideally overnight for max flavor.

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2. Roast the chicken:

• Preheat oven to 400°F (200°C). Line a baking tray with foil (makes cleanup way easier!) and set a wire rack on top.
• Place the marinated chicken skin-side up on the rack.
• Roast for 20 minutes.

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3. Baste and finish:

• After 20 minutes, brush the chicken generously with the reserved marinade mixed with 1 tablespoon honey.
• Roast for another 20–25 minutes, brushing once more halfway through.
• If you want extra caramelization, blast it under the broiler for 2–3 minutes at the end — just keep a close eye so it doesn’t burn!

Internal temp should reach 165°F (74°C) at the thickest part.

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To Serve:
Let the chicken rest for 5–10 minutes before chopping or carving. Serve with steamed rice, stir-fried greens, or a light cucumber salad to balance the richness!

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Tips & Variations:
No red food coloring? Skip it! Flavor beats looks every time.
Make it spicy! Add a teaspoon of chili paste or sriracha to the marinade.
Extra sauce? Simmer the leftover marinade (boil it first!) to serve as a sticky drizzle.
Want smaller portions? Try this recipe with boneless thighs or drumsticks — just reduce roasting time by about 10 minutes.

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Would you also like a Char Siu Roast Chicken Wings version if you’re planning something more casual like a party or BBQ?

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