Sesame-Glazed Grilled Char Siu Chicken

One of my favorite childhood memories is the smell of Char Siu wafting through my grandmother’s kitchen. Every Sunday, she would marinate tender cuts of chicken in a sweet and savory mixture, letting the flavors meld together like old friends. The anticipation would build as we gathered around the table, eager for that first bite. The vibrant hues of the chicken, glistening with a rich, sticky glaze and topped with a sprinkle of sesame seeds, made it almost too beautiful to eat—almost! But the moment we dug in, the tangy-sweet flavor burst in our mouths, and I was hooked.

This Grilled Char Siu Chicken With Sesame Seeds is my twist on that cherished family recipe, and it holds a special place in my heart. What sets my version apart is the grilling technique, which adds a delightful smokiness that elevates the sweetness of the marinade. The sesame seeds not only add a nutty crunch but also give the dish a beautiful finish. Picture this: succulent, juicy chicken with a caramelized exterior, served with a side of steamed rice and vibrant vegetables, all drizzled with a little extra sauce. It’s a feast for both the eyes and the taste buds!

Now, let me show you exactly how to make it. You’ll want to gather your ingredients and get ready to fire up the grill!

Why You’ll Love This Recipe

• Infuses your chicken with a complex blend of sweet and savory flavors, thanks to the unique marinade that includes hoisin sauce, honey, and five-spice powder.
• Delivers juicy, tender chicken with a slightly charred exterior that provides a delightful contrast in texture.
• Ready in just over an hour, including marinating time, making it perfect for a weeknight dinner or a weekend gathering.
• Budget-friendly, using simple ingredients that are easily accessible and won’t break the bank.
• Perfect for meal prep; the leftovers can be enjoyed in salads, sandwiches, or rice bowls, making it versatile for various meals.

Ingredients

• 1/4 cup (60ml) soy sauce
• 1/4 cup (60ml) hoisin sauce
• 2 tablespoons (30ml) honey
• 2 tablespoons (30ml) Chinese rice wine or dry sherry
• 1 tablespoon (15g) brown sugar
• 1 tablespoon (15g) five-spice powder
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon sesame oil
• 1/4 teaspoon red food coloring (optional, for traditional color)
• 2 pounds (900g) bone-in, skin-on chicken thighs or breasts
• 2 tablespoons (30g) sesame seeds, toasted (for garnish)
• 2 green onions, finely sliced (for garnish)

The marinade is the star of this dish. Soy sauce adds a robust umami flavor, while hoisin sauce contributes sweetness and depth. Honey not only sweetens but also aids in caramelization when grilled. The brown sugar enhances this effect, making the chicken beautifully glazed. Five-spice powder, a key ingredient, delivers a warm spiciness that’s aromatic and complex, while garlic and ginger provide an essential kick of flavor. Sesame oil rounds out the marinade with a nutty undertone, enhancing the overall taste of the chicken. If you’re looking for a substitution, you can replace Chinese rice wine with apple cider vinegar for an alcohol-free alternative, though it may slightly alter the flavor profile.

Step-by-Step Instructions

1. In a medium bowl, whisk together the soy sauce, hoisin sauce, honey, rice wine or vinegar, brown sugar, five-spice powder, minced garlic, grated ginger, sesame oil, and red food coloring (if using) until well combined. This should take about 2 minutes. The mixture should be smooth and slightly thickened.
2. Place the chicken thighs or breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2-4 hours for optimal flavor absorption.
3. Preheat your grill to medium-high heat (approximately 400°F/200°C). You can test the heat by holding your hand about 6 inches above the grill; you should only be able to hold it there for 2-3 seconds.
4. Remove the chicken from the marinade, letting any excess drip off (but don’t wipe it away). Discard the leftover marinade to avoid contamination. Place the chicken skin-side down on the grill. Grill for 6-8 minutes, until the skin is crispy and has nice grill marks.
5. Flip the chicken over and continue grilling for another 7-10 minutes. The chicken is done when the internal temperature reaches 165°F (75°C), and the juices run clear. Avoid overcooking, as this can lead to dry chicken.
6. Once cooked, transfer the chicken to a plate and let it rest for 5 minutes. This allows the juices to redistribute, keeping your chicken moist and flavorful.
7. While the chicken rests, toast the sesame seeds in a dry skillet over medium heat for about 2-3 minutes, stirring frequently until golden brown. This enhances their flavor and crunch.
8. Slice the chicken and sprinkle with the toasted sesame seeds and sliced green onions before serving. This final touch adds a pop of color and flavor, making the dish visually appealing.

Pro Tips for the Best Grilled Char Siu Chicken With Sesame Seeds

• One common mistake is not marinating long enough. For maximum flavor, aim for at least 2 hours; overnight is even better. This allows the flavors to penetrate deeply into the chicken.
• Using a meat thermometer can take the guesswork out of cooking your chicken. Insert it into the thickest part of the meat without touching the bone for the most accurate reading.
• For the best sear, make sure your grill is adequately preheated. If it’s not hot enough, the chicken will stick and not develop that sought-after char.
• Experiment with the marinade by adjusting the honey and brown sugar ratios for sweetness or adding a touch of chili paste for a spicy kick. The balance of sweet and savory is crucial.
• Lastly, consider using a grill basket for smaller or boneless chicken pieces to prevent them from falling through the grates, ensuring even cooking.

Variations & Serving Ideas

• For a lighter take, use skinless chicken breasts and adjust the marinade by reducing the sugar to balance the flavors.
• Try a vegetarian version by marinating firm tofu or tempeh in the same marinade, then grilling until crispy for a plant-based delight.
• For a seasonal twist, add fresh herbs like cilantro or basil to the garnish for a refreshing flavor boost.
• If you love heat, incorporate some Sriracha or chopped chili peppers into the marinade for an extra kick.

This grilled char siu chicken pairs beautifully with steamed jasmine rice, which absorbs the flavorful juices from the chicken. For a crunchy contrast, serve with a fresh cucumber salad tossed in rice vinegar. Additionally, roasted vegetables such as bok choy or bell peppers complement the dish perfectly, adding vibrant colors and textures to your plate.

Storage, Make-Ahead & Reheating

Store any leftover grilled char siu chicken in an airtight container in the refrigerator for up to 3-4 days. It freezes well too; just wrap the chicken tightly in plastic wrap and then foil, and it can last up to 3 months. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. This dish actually tastes better the next day as the flavors continue to meld and intensify during storage.

Frequently Asked Questions

Can I make Grilled Char Siu Chicken With Sesame Seeds ahead of time?

Yes — in fact it tastes even better the next day! The flavors develop as the chicken marinates, making it ideal for meal prep. Just store it in the fridge and reheat when ready to serve.

What can I use instead of five-spice powder?

If you don’t have five-spice powder, you can create a substitute by mixing equal parts of cinnamon, star anise, cloves, fennel seeds, and black pepper. While it won’t be identical, it will still impart aromatic flavors to your chicken.

Can I use boneless chicken for this recipe?

Absolutely! Boneless chicken thighs or breasts can be used. Just keep in mind that the cooking time will be shorter, usually around 5-7 minutes per side, so watch closely to prevent overcooking.

Is it necessary to use red food coloring?

No, the red food coloring is optional and primarily for achieving the traditional char siu appearance. If you prefer to skip it, the chicken will still be flavorful and delicious without it.

What sides go well with Grilled Char Siu Chicken?

Grilled char siu chicken pairs beautifully with jasmine rice, a refreshing cucumber salad, and roasted vegetables. Each side complements the sweet and savory notes of the chicken, creating a well-rounded meal.

Final Thoughts

Grilled Char Siu Chicken With Sesame Seeds is truly a standout recipe that brings together the perfect balance of sweet and savory flavors, making each bite a satisfying experience. The tender, marinated chicken, beautifully charred on the grill and complemented by the crunch of sesame seeds, creates a dish that’s both comforting and exciting.

This is the kind of recipe I come back to again and again, especially when I want to impress friends and family with minimal effort. The vibrant colors and mouthwatering aroma make it a feast for the senses! I wholeheartedly encourage you to give this recipe a try. Don’t hesitate to put your own spin on it—experiment with different seasonings or sides. I’d love to hear how yours turns out!

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Sesame-Glazed Grilled Char Siu Chicken

Print Recipe

This Grilled Char Siu Chicken With Sesame Seeds is a delicious twist on a cherished family recipe. The grilling technique adds a delightful smokiness that enhances the sweet and savory flavors of the marinade.

• Author: Bluebella
• Prep Time: 30 mins
• Cook Time: 20 mins
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

• 1/4 cup (60ml) soy sauce
• 1/4 cup (60ml) hoisin sauce
• 2 tablespoons (30ml) honey
• 2 tablespoons (30ml) Chinese rice wine or dry sherry
• 1 tablespoon (15g) brown sugar
• 1 tablespoon (15g) five-spice powder
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon sesame oil
• 1/4 teaspoon red food coloring (optional, for traditional color)
• 2 pounds (900g) bone-in, skin-on chicken thighs or breasts
• 2 tablespoons (30g) sesame seeds, toasted (for garnish)
• 2 green onions, finely sliced (for garnish)

Instructions

1. In a medium bowl, whisk together the soy sauce, hoisin sauce, honey, rice wine or vinegar, brown sugar, five-spice powder, minced garlic, grated ginger, sesame oil, and red food coloring (if using) until well combined. This should take about 2 minutes. The mixture should be smooth and slightly thickened.
2. Place the chicken thighs or breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2-4 hours for optimal flavor absorption.
3. Preheat your grill to medium-high heat (approximately 400°F/200°C). You can test the heat by holding your hand about 6 inches above the grill; you should only be able to hold it there for 2-3 seconds.
4. Remove the chicken from the marinade, letting any excess drip off (but don’t wipe it away). Discard the leftover marinade to avoid contamination. Place the chicken skin-side down on the grill. Grill for 6-8 minutes, until the skin is crispy and has nice grill marks.
5. Flip the chicken over and continue grilling for another 7-10 minutes. The chicken is done when the internal temperature reaches 165°F (75°C), and the juices run clear. Avoid overcooking, as this can lead to dry chicken.
6. Once cooked, transfer the chicken to a plate and let it rest for 5 minutes. This allows the juices to redistribute, keeping your chicken moist and flavorful.
7. While the chicken rests, toast the sesame seeds in a dry skillet over medium heat for about 2-3 minutes, stirring frequently until golden brown. This enhances their flavor and crunch.
8. Slice the chicken and sprinkle with the toasted sesame seeds and sliced green onions before serving. This final touch adds a pop of color and flavor, making the dish visually appealing.

Nutrition

• Serving Size: 1 piece of chicken
• Calories: 350
• Sugar: 10 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 100 mg

Keywords: For maximum flavor, aim for at least 2 hours of marinating time; overnight is even better. Using a meat thermometer can help ensure the chicken is cooked perfectly.