
Sticky, savory Char Siu–style chicken thighs glazed with honey and five-spice — an easy, weeknight-friendly dish that tastes like a takeout favorite.

This recipe for Savory Char Siu Chicken has been a weeknight lifesaver in my kitchen for years. I first put this combination together on a rainy evening when I wanted the unmistakable sweet-savory caramelized glaze of char siu but didn’t have access to a Chinese barbecue joint. Using simple pantry staples — soy sauce, honey, hoisin, and Chinese five-spice — I coaxed that familiar aroma and sticky texture from boneless, skinless chicken thighs. The result was an addictive, glossy chicken that my family asked to repeat the next week.
What makes this preparation special is how the marinade both flavors and tenderizes the meat while creating a glaze that caramelizes under high heat. The balance between salty soy, floral sesame, sweet honey, and warm five-spice gives every bite a complex profile without long, fussy technique. I often serve it with lime wedges to add a bright, acidic counterpoint that lifts the dish. This version is perfect for a quick dinner, meal prep, or to impress guests with minimal effort.
Our family has turned this into a Friday ritual: the first time I made it the kids declared it "restaurant chicken," and friends who tasted it thought it had been slow-roasted. The caramelized edges and punchy aromatics always spark conversation, and I love how a squeeze of lime brightens the whole plate.
One of my favorite aspects is how versatile the finished chicken is: tucked into steamed buns, sliced over rice, or tossed into a cold noodle salad. Family members often reach for extra lime and a second helping, and I love that the recipe scales easily when friends drop by — double the ingredients and spread the thighs out on two pans for consistent results.
Cool the chicken to room temperature for no more than two hours before refrigerating. Store in an airtight container; the glaze helps preserve moisture. In the fridge, consume within four days. For freezing, slice and portion into meal-sized packs, wrap tightly with plastic and foil, or use vacuum-sealed bags; label with the date and freeze for up to three months. To reheat, thaw overnight in the refrigerator, then warm gently in a 350 degrees Fahrenheit oven until heated through to retain the glaze texture. Avoid microwaving if possible, as it can make the glaze gummy.
If you need a gluten-free version, swap regular soy sauce for tamari or a certified gluten-free soy sauce in equal amounts. For a lower-sugar option replace half the honey with a sugar-free syrup or reduce honey to 2 tablespoons and add 1 tablespoon dark brown sugar for color without excessive sweetness. If you prefer less intense five-spice, halve the amount and add a pinch of ground ginger to maintain warmth. Vegetarian alternatives can use tofu or seitan marinated the same way, though cooking times will differ.
Serve sliced thighs over steamed jasmine rice with quick-pickled cucumbers or a simple shredded cabbage slaw to add crunch and vinegar lift. For a weeknight bowl, add sautéed bok choy, scallions, and a drizzle of toasted sesame oil. For casual gatherings, present on a platter with lime wedges and chopped cilantro; the bright citrus cuts the glaze’s sweetness. Leftovers make a great sandwich filling with crisp lettuce and a smear of mayonnaise or hoisin for extra umami.
Char siu is a Cantonese method traditionally applied to pork: skewered strips roasted with a lacquer-like glaze. This chicken adaptation borrows the essential components — sweet and savory glaze, aromatic five-spice — while using accessible ingredients and a forgiving protein that suits home ovens. The technique celebrates caramelization and aromatic balance central to many Chinese barbecue styles, adapted for home cooks who may lack a rotisserie or char-grill.
In summer, grill marinated thighs over medium-high heat for 6 to 8 minutes per side to deepen smoke notes; baste with reserved and boiled marinade. In winter, bake as written and pair with root vegetable sides and steamed greens for a comforting plate. For holidays, increase the marinade quantities and roast on a sheet pan with vegetables to feed a crowd; add star anise pods to the pan for enhanced aroma.
Double the marinade and portion cooked chicken into individual containers with rice and quick-pickled cucumbers for grab-and-go lunches. Keep lime wedges separate to squeeze fresh before eating. If preparing for the week, store sauce and chicken separately to preserve texture. Reheat gently in a low oven or covered skillet with a splash of water to prevent the glaze from hardening.
At its heart, this dish is about simple elements creating a memorable glaze and juicy interior. Make a batch, invite friends, and watch how a small set of flavors can become a family favorite.
Reserve a small portion of the marinade before adding raw chicken, boil it for two minutes, and use it as a finishing glaze to avoid contamination.
Rest the cooked thighs for at least 5 minutes before slicing to keep juices locked in and avoid dry meat.
If broiling for char, place the oven rack about 6 inches from the broiler and watch closely for 2 to 3 minutes to prevent burning.
Use an instant-read thermometer and pull the chicken at 165 degrees Fahrenheit for safe, juicy results.
This nourishing savory char siu chicken for your next meal recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Savory Char Siu Chicken for Your Next Meal recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Whisk soy sauce, honey, hoisin, five-spice powder, minced garlic, and sesame oil in a medium bowl until smooth and combined.
Place chicken thighs in a bag or dish and pour marinade over them. Turn to coat and refrigerate a minimum of 2 hours or overnight for best flavor.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking dish with foil or parchment for even cooking and easy cleanup.
Arrange marinated thighs in a single layer and bake 25 to 30 minutes, until an instant-read thermometer registers 165 degrees Fahrenheit. Rotate pan halfway for even browning.
Midway through baking baste with reserved (boiled) marinade. For extra char, broil for the last 2 to 3 minutes while monitoring closely to avoid burning.
Let rest 5 to 10 minutes to redistribute juices. Slice on a bias and serve with lime wedges and optional scallions.
Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a comment & rating below or tag
@aiolirecipe on social media!


Crispy air-fried chicken skewers brushed in a creamy, sweet-spicy bang bang glaze — quick, crowd-pleasing, and perfect for weeknights or parties.

Light, crisp exterior with a tender, pillowy interior — homemade churros made in the air fryer for less oil and big flavor. Perfect with chocolate or Nutella for dipping.

Crispy, golden chicken tenders glazed in a sticky honey-butter garlic coating—quick to make in the air fryer and perfect for weeknights or game day.

Leave a comment & rating below or tag @aiolirecipe on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.
Join to receive our email series which contains a round-up of some of our quick and easy family favorite recipes.