Chinese BBQ Chicken Recipes

Chinese BBQ Chicken Recipes

Barbecue is more than just a cooking technique in Chinese cuisine—it’s a delicious fusion of tradition, street culture, and umami-rich marinades that awaken all your senses. Whether enjoyed at night markets in Guangzhou or at home over a smoky grill, Chinese BBQ chicken delivers unforgettable bites. With bold ingredients like hoisin sauce, five-spice powder, honey, and soy, this trio of recipes showcases how China’s regional flavors and modern twists meet over open flames.

Let’s dig into three mouthwatering recipes: Cantonese Char Siu Chicken, Spicy Sichuan Skewered Chicken, and Sweet Soy-Ginger Grilled Chicken Thighs. Each offers a different perspective on Chinese BBQ—but all are deeply satisfying.

1. Cantonese Char Siu Chicken

Char Siu, or Chinese BBQ pork, is a beloved staple of Cantonese cuisine, famous for its red glaze, sweet-savory marinade, and roasted edges. This version uses chicken—especially thighs or drumsticks—for a juicy, faster-cooking alternative.

Ingredients:

2 pounds boneless chicken thighs or drumsticks

3 tbsp hoisin sauce

2 tbsp honey

2 tbsp oyster sauce

1 tbsp soy sauce

1 tbsp Chinese Shaoxing wine (or dry sherry)

1 tsp sesame oil

1/2 tsp five-spice powder

1 clove garlic, minced

1–2 drops red food coloring (optional but traditional)

Instructions:

Marinate: Mix all the marinade ingredients together. Add the chicken, coat well, and refrigerate for at least 4 hours (overnight for best results).

Grill: Preheat your grill or oven to medium-high. Grill the chicken over indirect heat for about 20–25 minutes, turning occasionally, until caramelized and cooked through.

Glaze: Baste the chicken with extra marinade during the last 5 minutes for a shiny, sticky coating.

Serve: Garnish with chopped scallions and sesame seeds. Pair with jasmine rice or stir-fried noodles.

Flavor profile: Sweet, sticky, and aromatic. The honey and hoisin offer a caramelized richness, while five-spice adds depth.

Pro Tip: For extra char, finish the chicken under a broiler or over high flame for 1–2 minutes.

2. Spicy Sichuan Skewered Chicken (La Zi Ji Style BBQ)

Sichuan cuisine is all about bold, spicy flavors that tingle your tongue with its signature mala (numbing and spicy) heat. This recipe brings those flavors outdoors by transforming La Zi Ji, a popular dry-fried chicken dish, into a grill-friendly street-food-style skewer.

Ingredients:

1.5 pounds boneless chicken breast or thigh, cut into 1-inch chunks

2 tbsp chili oil (with sediment)

1 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp Sichuan peppercorns, toasted and ground

1 tbsp doubanjiang (fermented spicy bean paste)

2 tsp sugar

2 cloves garlic, minced

1 tsp grated ginger

Wooden skewers, soaked in water

Instructions:

Marinate: Mix chili oil, soy sauce, vinegar, sugar, garlic, ginger, and doubanjiang. Add chicken and let it marinate for 2–4 hours.

Skewer: Thread chicken pieces onto soaked wooden skewers.

Grill: Grill over medium heat, turning every 2–3 minutes. Sprinkle ground Sichuan peppercorn over the chicken during grilling.

Serve: Garnish with thinly sliced scallions and toasted sesame seeds. Optional: serve with a cooling cucumber salad.

Flavor profile: Fiery, tangy, and numbing. The doubanjiang and Sichuan peppercorn create a spicy buzz that pairs perfectly with smoky chicken.

Pro Tip: Don’t skip toasting the peppercorns—it enhances the aroma and balances the spice.

3. Sweet Soy-Ginger Grilled Chicken Thighs

This recipe is a more modern, crowd-pleasing take on Chinese BBQ. The ginger-soy marinade infuses the chicken with flavor, while honey and dark soy sauce give it a glossy caramelization. Ideal for family cookouts and weeknight dinners.

Ingredients:

2 pounds chicken thighs (bone-in or boneless)

3 tbsp light soy sauce

1 tbsp dark soy sauce (for color and richness)

2 tbsp honey or brown sugar

1 tbsp sesame oil

1 tbsp rice wine or mirin

2 cloves garlic, minced

1 tbsp fresh grated ginger

Black pepper to taste

Optional: 1 tsp chili flakes or sriracha for heat

Instructions:

Marinate: Whisk all ingredients together. Pour over chicken and marinate for at least 2 hours (up to 8).

Grill: Preheat grill to medium-high. Grill chicken thighs skin-side down first for 5–7 minutes, then flip and grill until cooked through (internal temp of 165°F).

Glaze: Brush with remaining marinade for a sticky finish in the final 2 minutes.

Serve: Slice and serve with grilled bok choy or a cold sesame noodle salad.

Flavor profile: Balanced sweet, salty, and gingery. The soy sauce base delivers umami, while ginger keeps it fresh.

Pro Tip: Bone-in thighs work great here, but boneless thighs will cook faster and are easier to slice for sandwiches or rice bowls.

Chinese BBQ Chicken Tips and Techniques

1. Marinating is key: Whether you’re using a hoisin glaze or spicy bean paste, allow the chicken to sit in the marinade for several hours to soak up deep flavor.

2. Balance sweet and savory: Chinese BBQ often features a dance between sugar and soy. Taste your marinade before using—it should be a little stronger than you think because it mellows when grilled.

3. Watch the heat: Most Chinese BBQ glazes contain sugars (honey, hoisin, etc.) that can burn quickly. Grill over medium or indirect heat, and only apply final glazes in the last few minutes.

4. Go smoky when possible: While you can bake or broil these recipes, grilling over charcoal adds that essential kiss of smoke—especially for Char Siu and Sichuan skewers.

Pairings and Serving Ideas

Char Siu Chicken: Serve with steamed white rice, stir-fried Chinese greens, and a side of pickled radish.

Sichuan Skewers: Pair with cold spicy noodles or chilled tofu with soy sauce and scallions.

Soy-Ginger Chicken: Serve with garlic green beans or grilled pineapple slices for a tropical twist.

Chinese BBQ chicken celebrates bold contrasts: sweet and savory, spicy and cooling, smoky and tender. Whether you’re drawn to the deep umami of Cantonese-style Char Siu, the electrifying heat of Sichuan skewers, or the mellow warmth of soy-ginger thighs, each dish invites you to explore how Chinese culinary tradition transforms something as simple as chicken into a celebration of flavor.

 Helpful Reading 

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The Dahlia Microfarm: Starting a Profitable Backyard Flower Business 

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