Char Siu Chicken Thighs with Pak Choi and Rice
Bone in chicken thighs lacquered in a sweet, savoury, five spice glaze, roasted until the skin is dark and sticky.
Made with Char siu marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr + marinating
- LevelEasy
- Costabout £1.66 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Use your ready made char siu marinade (see the base recipe). Spoon 30 ml into a clean dish and keep it covered in the fridge for basting.
- 2
Slash each thigh twice through the thickest part. Put the thighs in a bowl with the remaining 70 ml of marinade, massage it in, cover and chill for 2 to 4 hours.
- 3
Heat the oven to 200°C (180°C fan). Lay the thighs skin side up on a rack set over a lined tin and roast for 25 minutes.
25 min - 4
Brush with the reserved marinade and roast for 15 to 20 minutes more, until the skin is dark and sticky and the juices run clear. A probe should read at least 75C in the thickest part.
18 min - 5
Cook the rice following the packet while the chicken roasts.
- 6
Heat the oil in a large pan and cook the pak choi for 2 minutes, add 3 tbsp water, cover and steam for 2 minutes more.
4 min - 7
Rest the chicken for 5 minutes. Serve on rice with the pak choi, spring onions and sesame seeds.
Tips
- Marinate chicken thighs for no longer than 6 hours. Longer than that the surface turns soft and salty.
- Roast on a rack if you can, so the skin crisps on all sides rather than stewing in the juices.
- If the skin darkens too fast, tent the tin loosely with foil for the last 10 minutes.
Storing and freezing
Keeps up to 3 days in the fridge once cooled within 1 hour. Reheat in a hot oven until steaming all the way through. Cooked rice should be chilled within 1 hour and reheated only once.
Questions
Can I use chicken breast?
Yes, but it dries out faster. Use 4 breasts, butterflied to even thickness, marinate for 2 hours and roast for 20 to 25 minutes until at least 75C inside.
Can I cook these on a barbecue?
Yes. Cook over indirect heat for 30 minutes with the lid closed, then baste and move over direct heat for the last 5 to 8 minutes, turning often so the sugars do not burn.
Is it suitable for a nut allergy?
The ingredients here contain no nuts, but hoisin sauce and tamari brands vary. Check the label of every bottle before you make the base marinade.
More made with char siu marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.