When you think of char siu, you probably picture those glistening red strips of Chinese barbecue pork hanging in a restaurant window.
But have you ever wondered what would happen if you took that sweet, smoky, umami-packed flavor and applied it to chicken?
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Enter Woodfire Char Siu Chicken, a recipe that takes the essence of traditional char siu and elevates it with a touch of woodfire magic.
Ninja Woodfire Char Siu Chicken
Equipment
- Ninja Woodfire Grill
- Instant Read Meat thermometer
- Mixing bowls
- Basting brush
- Ziploc bags or airtight container for marinating
Ingredients
- 1 Whole Chicken broken down into pieces (breasts, thighs, wings)
- 1 tablespoon Dad Dust 50/50 Granulated Garlic/Granulated Onion and a pinch of MSG
- 6 tablespoon brown sugar
- 3 tablespoon oyster sauce
- 3 tablespoon soy sauce
- 2 tablespoon hoisin sauce
- 4 tablespoon red wine
- 1 tablespoon mirin or Shaoxing wine if available
- 1 tablespoon Chinese five-spice powder
- 1 tablespoon honey
- ½-¾ teaspoon red food coloring
Glaze:
- 3 tablespoon honey
- 2 tablespoon warm water
- ¼ teaspoon red food coloring
Instructions
- Mix all marinade ingredients in a bowl. Reserve ¼ Cup of Marinade for a sauce. Coat chicken pieces thoroughly. Marinate for at least 4-5 hours, preferably overnight.
- Preheat the Woodfire grill to 350°F (177°C) using the air-crisp function with the woodfire feature on.
- Arrange chicken in the air crisp basket, inserting probes if available. Cook until breast pieces reach 150°F (66°C) and thighs hit 185°F (85°C).
- Prepare the glaze by mixing warm water, honey, and food coloring. Brush onto the chicken in the final minutes of cooking.
- Optional: Broil for a few minutes for extra crispy skin.
- Let chicken rest, then serve with reserved marinade as a sauce.
- Enjoy your smoky, sweet, and incredibly delicious Woodfire Char Siu Chicken! Perfect for a backyard feast or meal prep with a gourmet twist.
Video
Notes
- 120G Granulated Garlic
- 120G Granulated Onion
- 1 tablespoon MSG
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Why Woodfire Char Siu Chicken is a Game-Changer
Char siu is already a well-loved dish, but making it on the Woodfire grill adds an extra layer of depth and complexity. The combination of rich, caramelized marinade, a perfectly balanced sweet and savory glaze, and that signature kiss of smoke takes this dish to another level. If you love bold flavors with a slightly crispy yet tender bite, this one's for you.
Unlike traditional char siu, which is often roasted or cooked in an oven, this version benefits from real woodfire flavor, enhancing the classic Chinese barbecue experience with hints of smoky goodness. Whether you're a longtime fan of Chinese barbecue or just looking for an exciting new way to prepare chicken, this dish delivers.
The Power of the Marinade
The secret to this Woodfire Char Siu Chicken is all in the marinade. Packed with a bold mix of soy sauce, hoisin, oyster sauce, five-spice powder, brown sugar, and just the right touch of red food coloring for that signature char siu look, this marinade does the heavy lifting. The longer you let your chicken soak up these flavors, the better—overnight marination will take it over the top, but even a few hours will infuse the meat with incredible depth.
One of the biggest takeaways from this cook is that saving a bit of the marinade and turning it into a sauce can be a game-changer. Adding that extra drizzle at the end brings back all those rich, umami-packed notes that make char siu so irresistible.
Woodfire Cooking: Elevating the Flavor
Traditional char siu relies on high heat and basting, but cooking it on a Woodfire grill introduces subtle smoky undertones that complement the sweetness of the glaze. By setting the grill to 350°F (177°C) on the air-crisp function with the woodfire feature enabled, you get that ideal balance of crispy, caramelized skin and juicy, tender meat.
One important tip? Be patient and use a meat thermometer. Cooking different cuts of chicken to their ideal temperatures—150°F (66°C) for breasts and 185°F (85°C) for thighs—ensures that you achieve the perfect texture. And if you’re after extra crispy skin, a quick blast under the broil setting will do the trick.
The Glaze: Sticky, Sweet, and Perfectly Balanced
No char siu dish is complete without that glossy, sticky glaze. A simple mix of honey, a touch of water, and just a hint of red food coloring gives the chicken that signature restaurant-style shine. Brushing this glaze on during the last few minutes of cooking ensures that it caramelizes beautifully, locking in flavor and creating that irresistible lacquered finish.
Pro tip: If your glaze is too runny, add more honey. If it’s too thick, a splash of warm water will loosen it up. The key is finding the perfect balance so it coats the chicken without being overly drippy.
Final Thoughts
Woodfire Char Siu Chicken is one of those dishes that hits all the right notes—sweet, smoky, savory, and packed with umami. The blend of traditional Chinese flavors with the added dimension of woodfire grilling makes this a must-try recipe. Whether you're cooking for a family dinner or meal prepping for the week, this dish brings restaurant-quality flavor right to your backyard.
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