- Clean and Pat Dry
- Rinse the chicken thighs under cold water and pat them dry with paper towels. Removing excess moisture helps achieve crispy skin.
- Score the Chicken
- Using a sharp knife, make shallow cuts in the thickest parts of the chicken. This allows the marinade to penetrate deeper, enhancing flavor.
Step 2: Make the Marinade
- Combine Ingredients
- In a bowl, mix all the marinade ingredients until smooth and well combined. Adjust sweetness or saltiness to your taste by adding more honey or soy sauce.
- Reserve Some Marinade
- Set aside 2–3 tablespoons of the marinade in a separate container for basting during roasting.
Step 3: Marinate the Chicken
- Coat the Chicken
- Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated.
- Marinate
- Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 4 hours, preferably overnight, for maximum flavor.
Step 4: Roast the Chicken
- Preheat the Oven
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.
- Prepare the Chicken
- Remove the chicken from the marinade and let any excess drip off. Place the thighs skin-side up on the wire rack.
- Roast
- Roast the chicken for 20 minutes. Brush with the reserved marinade, then roast for another 15–20 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is caramelized.
- Optional Broil
- For extra char, switch the oven to broil and cook for 2–3 minutes, watching closely to prevent burning.
Step 5: Serve
- Rest the Chicken
- Let the chicken rest for 5 minutes after removing it from the oven. This helps the juices redistribute for tender, moist meat.
- Garnish
- Sprinkle with sesame seeds and chopped green onions for a fresh, vibrant finish.
- Pairing Suggestions
- Serve with steamed jasmine rice, stir-fried vegetables, or a fresh cucumber salad to complement the rich flavors.
Tips for Success
- Use Bone-In Chicken: Bone-in pieces retain moisture better, resulting in juicier meat.
- Authentic Sweetener: Use maltose instead of honey if you want a more authentic glaze.
- Grill Option: For a smoky touch, grill the chicken over medium heat, basting frequently with the reserved marinade.
Storage and Reheating
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 10–15 minutes or until warmed through. Avoid microwaving, as it can soften the crispy skin.
This Char Siu Chicken Roast recipe delivers a harmony of sweet and savory flavors with a sticky, caramelized glaze. Its bold and delicious profile makes it a standout dish for any occasion. Enjoy!