Best for: Char siu night on a weeknight schedule.
Everything people love about char siu — the sweet-savory marinade, the honey glaze, the charred corners — works on boneless chicken thighs in a fraction of the time. The thighs stay juicy under the glaze, and the marinade needs only an afternoon instead of overnight.
Grill: Two zones, direct medium-high heat; 425°F. Equipment: Grill, tongs, small saucepan, instant-read thermometer.
Ingredients
Marinate: 4 hours. Rest: 5 minutes. Total: 4 hours 38 minutes.
- 2 lb boneless, skinless chicken thighs
- 1/4 cup hoisin sauce
- 3 tablespoons soy sauce
- 3 tablespoons honey, plus 1 tablespoon for the glaze
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon sugar
- 1 teaspoon five-spice powder
- 2 garlic cloves, finely grated
- 1 teaspoon toasted sesame oil
- 1 tablespoon neutral oil, for the grate
Directions
Whisk the hoisin, soy sauce, 3 tablespoons of the honey, Shaoxing wine, sugar, five-spice, garlic, and sesame oil. Coat the chicken, cover, and marinate in the refrigerator for 4 hours or overnight.
Lift the chicken from the marinade. Simmer the marinade with the remaining 1 tablespoon of honey in a small saucepan for 3 minutes into a glaze.
Heat the grill to 425°F with two zones and oil the grate. Grill the chicken over direct heat for 6–7 minutes per side, moving it to the cooler zone if the sugars flare.
Brush with the glaze and grill for 2–3 minutes more per side, until lacquered and charred at the edges.
Cook until the thickest thigh registers 165°F.
Rest for 5 minutes, slice, and spoon any remaining glaze over the top.
Grilling tip: Thighs forgive the sugar in this marinade; breast meat does not — keep the direct heat honest and the chicken moving.
