Barbecued Pork Chicken

Posted on February 12, 2026

introduction

Barbecued Pork Chicken brings bold, sweet-savory flavors to an easy weeknight roast that’s perfect for busy cooks and family dinners. This riff on char siu–style chicken uses a sticky glaze and quick oven-roasting to deliver a glossy, caramelized finish you’ll want to pin and repeat.

Why You’ll Love This Barbecued Pork Chicken :

Big, craveable flavor from hoisin, oyster sauce, and five-spice.
Hands-off oven method—great when you need set-it-and-forget-it dinner.
Makes excellent meal-prep slices for lunches and rice bowls.
Family-friendly: sweet, slightly savory, and easy to pair with sides.
Versatile—easy to finish under the broiler or on the grill for extra char.

If you’re collecting quick chicken weeknight ideas, this recipe pairs nicely with a crunchy wrap like the 5-Minute Crispy Chicken Ranch Wrap for a speedy lunch option.

Ingredients Needed :

Protein
- 1 1/2 pounds boneless, skinless chicken thighs
Sauce & marinading liquids
- 3 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons honey
- 1 tablespoon Chinese Shaoxing wine or dry sherry
- 2 teaspoons sesame oil
Spices & sweeteners
- 1 teaspoon five-spice powder
- 2 tablespoons brown sugar
Aromatics & extras
- 2 cloves garlic, minced
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon red food coloring (optional, for classic red color)

Step-by-Step Instructions :

In a large mixing bowl, combine the hoisin sauce, soy sauce, oyster sauce, honey, Shaoxing wine, sesame oil, five-spice powder, brown sugar, minced garlic, grated ginger, and red food coloring (if using). Mix thoroughly until all ingredients are well incorporated.
Add the chicken thighs to the marinade, ensuring that each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. If you want a crispier finish without broiling, you can experiment with an air-fryer method similar to this air fryer Korean fried chicken technique.
Preheat your oven to 400°F (200°C).
Remove the chicken from the marinade, allowing excess marinade to drip off, and arrange the pieces on a wire rack set over a baking tray lined with aluminum foil.
Bake the chicken in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Throughout baking, baste the chicken with the reserved marinade every 10 minutes for extra flavor.
In the last 5 minutes of cooking, switch the oven to broil function to achieve a slightly charred and caramelized exterior. Remove the chicken from the oven, let it rest for a few minutes, and then slice into pieces. Serve warm with steamed rice or noodles, garnished with chopped green onions if desired.

Serving Suggestions Barbecued Pork Chicken

Serve sliced over steamed jasmine rice with quick steamed broccoli and a drizzle of extra sauce.
Make a rice bowl with pickled cucumbers, shredded carrots, and a soft-boiled egg.
For a fun sandwich, tuck warm slices into a toasted bun with mayo and thinly sliced cabbage.
Pair with other easy chicken mains like an herby baked cutlet or a cheesy option—try the Parmesan-Crusted Chicken for a contrasting texture.

Tips for SuccessBarbecued Pork Chicken

Marinate longer for deeper flavor: overnight is best, but 4 hours still gives excellent results.
Pat the chicken dry before roasting to help the glaze caramelize and avoid steaming.
Use a wire rack over a baking sheet so hot air circulates and the underside doesn’t get soggy.
Reserve some marinade before adding raw chicken to use for basting and finishing—never baste with marinade that has touched raw chicken unless it’s boiled first.
If you prefer leaner meat, swap thighs for breasts but reduce bake time slightly and watch internal temp. For a flavor twist, see ideas inspired by the Alice Springs Chicken profile.

variation (if any)

Pork-style char siu: use pork shoulder or pork loin cut into strips and follow the same marinade; roast longer at lower heat (around 350°F) until tender.
Sticky glaze option: simmer reserved marinade for 5 minutes until thick, then brush on at the end for an extra glossy finish.
Spice it up: add 1 teaspoon Sriracha or gochujang to the marinade for heat and umami.

FAQs

Q: Can I use chicken breasts instead of thighs?
A: Yes. Use boneless skinless breasts and reduce bake time; check for 165°F internal temperature to avoid drying out.

Q: What does the red food coloring do?
A: It’s purely cosmetic—gives the classic char siu red hue. The flavor comes from the hoisin, soy, and five-spice.

Q: Can I grill this instead of using the oven?
A: Absolutely. Grill over medium heat, turning and basting frequently until cooked through and slightly charred.

Q: Is it safe to baste with the marinade?
A: Only baste with marinade that has been boiled for at least 1–2 minutes, or reserve some marinade before adding raw chicken and use that for basting.

Conclusion

This Barbecued Pork Chicken recipe delivers sticky, savory-sweet chicken with minimal fuss—perfect for weeknights, meal prep, or a family-style dinner. For more char siu inspiration and technique notes, check out the well-tested Char Siu Chicken recipe at Simply Recipes, a thoughtful homemade version at Running to the Kitchen, and a detailed flavor breakdown from The Woks of Life.