Description
Juicy boneless chicken thighs are coated in a sweet-savory Char Siu-style glaze made with hoisin, honey, garlic, and Chinese five-spice, then roasted and briefly broiled until glossy and caramelized. Perfect for weeknight dinner, rice bowls, noodles, or meal prep.
Ingredients
1 1/2 lbs boneless skinless chicken thighs
2 cloves garlic, minced
1/4 cup hoisin sauce
2 tbsp honey
1 tbsp oyster sauce
2 tbsp soy sauce (or low-sodium)
1 tsp Chinese five-spice powder
1 tbsp rice vinegar
1/2 tsp sesame oil
Instructions
1. In a bowl, whisk together hoisin sauce, honey, oyster sauce, soy sauce, Chinese five-spice, rice vinegar, sesame oil, and minced garlic until smooth.
2. Add chicken thighs to a bowl or zip-top bag. Pour marinade over chicken and toss to coat well. Marinate at least 30 minutes (or up to 8 hours refrigerated).
3. Preheat oven to 400°F (205°C). Line a baking sheet with foil or parchment and lightly oil if needed.
4. Arrange chicken in a single layer on the baking sheet. Roast 20–25 minutes, flipping once halfway through. Brush with pan juices or extra reserved sauce for shine.
5. Broil 2–3 minutes at the end for caramelized edges, watching closely to prevent burning.
6. Rest 5 minutes, then slice. Serve over rice or noodles and drizzle with any pan juices.
Notes
For extra glaze: reserve 2–3 tablespoons of the sauce before adding chicken, then brush on during the last 5 minutes of cooking.
Substitutions: maple syrup can replace honey; low-sodium soy helps reduce salt; if skipping oyster sauce, use 1 extra tablespoon hoisin plus 1 teaspoon soy sauce.
Storage: refrigerate leftovers up to 4 days in an airtight container. Reheat gently to keep chicken juicy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Recipes
- Method: Roasting
- Cuisine: Chinese-Inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 12 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 150 mg