Char Siu Chicken

Recipe View In a mixing bowl, whisk together the brown sugar, soy sauce, hoisin sauce, honey, sriracha sauce, sherry, red food coloring, minced garlic, sesame oil, five-spice powder, and liquid smoke flavoring until well combined. (5 minutes)

Recipe View Transfer the marinade to a resealable plastic bag. Add the chicken thighs, ensuring they are evenly coated with the marinade. Seal the bag tightly, removing any excess air. (2 minutes)

Recipe View Refrigerate the bag with the marinating chicken for at least 24 hours, or ideally 48 hours, to allow the flavors to fully penetrate the meat. (24-48 hours)

Recipe View Preheat your oven to 350 degrees F (175 degrees C). Prepare a roasting pan by lining it with aluminum foil and placing a roasting rack inside. (10 minutes)

Recipe View Remove the chicken thighs from the marinade and arrange them on the prepared roasting rack, ensuring they are not overlapping. (5 minutes)

Recipe View Pour the remaining marinade into a saucepan and bring it to a boil over medium heat. Once boiling, reduce the heat to low and simmer for 3 to 5 minutes, allowing the sauce to thicken slightly. Remove from heat. (8 minutes)

Recipe View Place the roasting pan with the chicken in the preheated oven. Bake for approximately 1 hour, turning the chicken thighs once halfway through the cooking time. Baste the chicken occasionally with the simmering marinade. (60 minutes)

Recipe View To ensure the chicken is fully cooked, insert an instant-read thermometer into the thickest part of a thigh. The internal temperature should reach at least 165 degrees F (74 degrees C). The juices should also run clear when pierced with a fork. (5 minutes)

Recipe View Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving. Garnish with sesame seeds and sliced green onions for an extra touch of flavor and visual appeal. (5 minutes)