Authentic Char Siu Chicken: The Ultimate Recipe for Chinese Barbecue Chicken at Home

There are few culinary experiences as satisfying as biting into perfectly caramelized Chinese barbecue meat. While the classic Char Siu uses pork, we’re bringing that iconic sticky, sweet, and savory flavor profile to the beloved boneless, skinless chicken thigh. This recipe for Char Siu Chicken (Chinese Barbecue Chicken) delivers the deep crimson hue, the glossy lacquer, and the complex five-spice aroma that defines Cantonese cuisine, all achieved easily in your home oven.

Forget dry, flavorless chicken. By utilizing tender, succulent chicken thighs and ensuring an extended marinating period plus the crucial step of creating a separate, food-safe glaze we guarantee a restaurant-quality result. This Char Siu Chicken recipe is about balancing textures and tastes: the meltingly tender interior contrasts beautifully with the slight char and stickiness of the honey-hoisin glaze. Get ready to elevate your weeknight dinner rotation with this vibrant, flavor-packed dish that’s perfect served simply over steamed rice or noodles.

Why You’ll Love This Char Siu Chicken Recipe: A Symphony of Flavor and Texture

If you are searching for a centerpiece dish that truly sings, look no further than this homemade Char Siu Chicken. This recipe is designed to cut through the complexity often associated with traditional Chinese cooking, providing robust flavor with accessible methods. You’ll be captivated by the transformation of simple chicken thighs into a dish that is visually stunning and incredibly delicious.

One of the primary reasons to adore this recipe is the incredible depth of the marinade. Unlike simple barbecue sauces that rely heavily on sugar and ketchup, authentic Char Siu marinade is a multi-layered experience. It hits all the essential flavor notes: the sweetness of honey and brown sugar, the umami depth from hoisin and soy sauce, and the irreplaceable aromatic warmth provided by the Chinese five-spice powder. This blend penetrates deep into the chicken, guaranteeing flavor in every single bite.

Furthermore, we specifically call for boneless, skinless chicken thighs. Why thighs? They are inherently richer in fat and connective tissue than breast meat, making them incredibly forgiving during the high-heat cooking process necessary to achieve that signature caramelized crust. While chicken breasts tend to dry out quickly, thighs remain juicy and tender, even when exposed to a final broiling step used to set the glossy glaze. This choice ensures your Char Siu Chicken is moist and succulent every time.

The cooking technique itself contributes to the amazing texture. By using a wire rack set over a foil-lined baking sheet, we allow the heat to circulate fully around the chicken. This achieves two critical results: it prevents the bottom of the chicken from sitting in accumulating marinade and steaming (which leads to soggy meat), and it allows the excess fat and sugary drips to fall away, creating that coveted slightly charred and firm exterior while keeping the internal meat perfectly cooked. This isn’t just baking; it’s oven-roasting optimized for Chinese barbecue perfection.

Finally, the visual appeal is unmatched. The optional but highly recommended red food coloring gives the Char Siu Chicken that traditional vibrant, almost neon-red exterior that is synonymous with the street food stalls of Hong Kong. Combined with the glistening, sticky glaze, this dish is a feast for the eyes before it even reaches your palate. If you appreciate recipes that are simple in execution yet yield phenomenal, complex results, this Char Siu Chicken is your next kitchen obsession. For more delicious chicken recipes, you might enjoy our guide on Chicken Paella: A Step-by-Step Guide to Paella Perfection.

Why You Should Try This Recipe: Authentic Cantonese BBQ Made Easy

Many home cooks shy away from attempting iconic Asian barbecue dishes, assuming they require specialized equipment or complex techniques mastered only by chefs. This recipe dismantles that myth. Our Char Siu Chicken offers an authentic taste of Cantonese barbecue without needing a specialized roaster or smoker. It brings the vibrant, sticky flavors of a dim sum parlor right into your kitchen using just a standard oven.

Mastering the Glaze and Marinade: Secret to Char Siu Chicken

The true genius of this recipe lies in the marinade separation technique. We reserve a portion of the raw marinade mixture and then boil it down to create a food-safe, intensified glaze. This step is critical both for safety and for flavor concentration. Boiling the reserved marinade transforms it into a thick, syrupy glaze that sticks perfectly to the roasting chicken, ensuring a beautiful, caramelized exterior that is impossible to achieve with a thin, unreduced sauce.

By maximizing the marination time ideally 12 to 24 hours we ensure that the flavors aren’t merely coating the surface, but have permeated the thick chicken thighs entirely. This long soak is the secret weapon for deep, resonant flavor, making the final result far superior to quickly marinated dishes.

A Versatile Weeknight Hero

The versatility of Char Siu Chicken makes it an invaluable addition to your culinary repertoire. Once cooked, it transitions seamlessly across different meals:

• Main Course: Serve it sliced over fluffy steamed white rice or alongside fried rice.
• Noodle Bowls: Chop it up and add it to stir-fried noodles or ramen.
• Sandwiches & Buns: Use leftover slices in homemade steamed buns (bao) or as a filling for quick Asian-style sandwiches.
• Salads: Cube the cold chicken for a flavorful protein boost in your lunchtime salad.

The prep time is minimal, requiring only about 15 minutes of active effort to mix the marinade and coat the chicken. The oven does the rest of the work! This makes it a perfect dish to prepare on a Sunday night, allowing it to marinate and be ready to bake quickly on a busy Tuesday.

Furthermore, learning to make this chicken provides you with a foundational knowledge of combining classic Chinese flavor components hoisin, five-spice, ginger, and garlic which you can then apply to other proteins like pork tenderloin or firm tofu. This Char Siu Chicken recipe is not just a meal; it’s a stepping stone to expanding your expertise in global flavors. You could even serve it alongside some delicious Spanish appetizers like Tortilla de Patatas for a fusion experience.

Ingredients and Essential Tools for Perfect Char Siu Chicken

Creating this spectacular Chinese barbecue requires attention to detail regarding both the quality of your ingredients and the tools you use. Using the right authentic Asian sauces ensures the resulting flavor profile is true to the traditional Char Siu experience.

The Star Protein: Chicken Thighs

• 2 pounds boneless, skinless chicken thighs (approximately 6 to 8 medium thighs): As discussed, thighs are superior here due to their moisture content and rich flavor. They absorb the marinade beautifully and stand up well to the high heat needed for caramelization.
• Cooking spray or oil for the pan: Used to lightly coat the wire rack, preventing the sticky, sugary marinade from gluing the chicken to the metal.

The Char Siu Marinade and Glaze Components

The marinade is the heart and soul of this Char Siu Chicken. Each ingredient plays a specific role in achieving that complex sweet, salty, and aromatic balance.

• 1/4 cup Honey: Provides the primary sweetness and contributes heavily to the glossy, sticky texture of the final glaze. It caramelizes beautifully under heat.
• 1/4 cup Hoisin Sauce: A thick, fermented soybean paste that is intensely savory, slightly sweet, and responsible for much of the dark color and depth of flavor. It is indispensable for authentic Cantonese flavor.
• 2 tablespoons Soy Sauce (low sodium preferred): Essential for saltiness and umami. Using low sodium allows you to control the seasoning more effectively, especially since hoisin and oyster sauce also contain salt.
• 2 tablespoons Chinese rice wine (Shaoxing wine) or dry sherry: This alcoholic component is crucial. Shaoxing wine is an aromatic rice wine that adds a subtle fermented tang and helps carry the complex flavors deep into the meat fibers. Dry sherry is an acceptable substitute if Shaoxing is unavailable.
• 1 tablespoon Brown Sugar, packed: Adds a deeper, molasses-like sweetness that complements the honey and aids in achieving a dark, rich caramelization.
• 1 tablespoon Oyster Sauce (optional): Highly recommended for its thick texture and concentrated seafood umami. While optional, it vastly improves the depth of the savory flavor in the Char Siu Chicken.
• 1 teaspoon Sesame Oil: Used sparingly, this provides a nutty, highly aromatic finish to the marinade.
• 1 teaspoon Five-Spice Powder: The signature spice blend of Chinese barbecue, typically containing star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds. It provides the warm, complex aroma characteristic of authentic Char Siu. Do not skip this!
• 2 large cloves Garlic, minced: Adds fresh pungent aromatics that mellow out during the long marinade and cooking process.
• 1/2 teaspoon grated fresh Ginger: Provides a sharp, peppery heat that cuts through the richness of the meat and the sweetness of the sauce. Always use fresh ginger for the best results.
• 1/4 teaspoon Red Food Coloring (liquid or gel, optional, for traditional color): This ingredient is purely cosmetic. Traditional Char Siu gets its vibrant red edge from fermented bean curd and natural coloring agents; this simple addition replicates that iconic look instantly. Use gel coloring for the most intense color with the least liquid.

Essential Utensils for Char Siu Chicken Success

While the steps are straightforward, having the right equipment ensures both easy preparation and a superior final product:

1. Large, Non-Reactive Bowl or Resealable Plastic Bag: Necessary for marinating the chicken. Non-reactive materials (glass, ceramic, or plastic) ensure the acidic components of the marinade don’t interact chemically with the container, which can sometimes happen with aluminum.
2. Whisk: To fully dissolve the brown sugar and blend the thick sauces (hoisin, honey) into a uniform marinade.
3. Small Saucepan: Absolutely crucial for cooking the reserved marinade into a food-safe, thickened glaze.
4. Large Baking Sheet: To hold the chicken while roasting.
5. Aluminum Foil: For lining the baking sheet. This makes cleanup effortless, as the sugary marinade drips will burn and stick to the pan without it.
6. Wire Rack (the unsung hero): Placing the chicken on a cooling rack set over the baking sheet is non-negotiable for true Char Siu Chicken texture. It allows air circulation and prevents the meat from stewing in its own juices and drippings.
7. Pastry Brush: A silicone brush is ideal for evenly applying the thick glaze during the final stages of cooking.
8. Meat Thermometer (Digital Recommended): The only way to guarantee perfectly cooked chicken. You are aiming for 165°F (74°C) internal temperature.

Stocking these ingredients and tools prepares you perfectly for executing this recipe flawlessly, ensuring your homemade Char Siu Chicken will rival your favorite takeout spot.

Detailed Recipe Steps: Creating the Perfect Glaze and Roast

Achieving the perfect Char Siu Chicken involves two key phases: thorough marination and precision cooking/glazing. Follow these steps meticulously for moist, flavorful, and beautifully caramelized results.

Step 1: Prepare and Marinate the Chicken

1. Prep the Chicken: Trim any excess fat or sinew from the boneless, skinless chicken thighs. While some fat is good for flavor and moisture, excessive pieces can prevent the marinade from adhering properly. Place the trimmed chicken pieces into a large, non-reactive bowl or a sturdy, resealable plastic bag.
2. Mix the Marinade: In a separate medium bowl, whisk together all the Char Siu Marinade and Glaze ingredients: honey, hoisin sauce, soy sauce, Chinese rice wine (Shaoxing), brown sugar, oyster sauce (if using), sesame oil, five-spice powder, minced garlic, grated ginger, and red food coloring (if desired). Whisk vigorously for at least one minute until the brown sugar is fully dissolved and the mixture is totally uniform.
3. Marinate and Reserve: Pour three-quarters (3/4) of the prepared marinade over the chicken. Gently massage the marinade into the chicken pieces until they are thoroughly coated on all sides.
4. Refrigerate: Cover the bowl or seal the bag and refrigerate the chicken. For the deepest, most authentic flavor penetration, you must marinate for a minimum of 4 hours, and preferably overnight (12 to 24 hours). The longer the marinade time, the more tender and flavorful your final Char Siu Chicken will be.
5. Reserve the Glaze Base: Reserve the remaining one-quarter (1/4) cup of marinade. Transfer this reserved mixture into an airtight container and refrigerate it separately. This mixture is the base for your final glaze.

Step 2: Prepare the Glaze (The Food Safety Step)

Crucial Step: The reserved marinade base, which has not touched the raw chicken, still contains raw sugar and potentially harmful bacteria if not cooked. We must boil it to ensure it is safe and properly thickened for the final application.

1. Boil the Marinade: Place the reserved 1/4 cup of raw marinade into a small saucepan.
2. Thicken: Bring the mixture to a rapid boil over medium-high heat. Immediately reduce the heat to a simmer and stir constantly for 2 to 3 minutes. The liquid will thicken slightly, developing a syrupy consistency, similar to maple syrup. This boiling process kills any potential bacteria and concentrates the sugars, making the glaze stickier and glossier.
3. Cool: Remove the glaze from the heat and set it aside to cool slightly. It will thicken further as it cools.

Step 3: Cook the Char Siu Chicken

1. Preheat and Prep the Tray: Preheat your oven to 400°F (200°C). Prepare your roasting tray by lining a large baking sheet with aluminum foil. Place a wire rack inside the foil-lined baking sheet. This rack is essential for even cooking and achieving that characteristic ‘roast’ texture. Lightly spray the rack with cooking spray or oil to prevent sticking.
2. Arrange the Chicken: Remove the chicken from the marinade. Allow any excess marinade to drip off do not wipe it completely dry, but don’t transfer large pools of liquid. Arrange the pieces on the prepared wire rack. Ensure there is space between each piece for air to circulate; crowding the rack will result in steaming rather than roasting. Discard the leftover marinade the chicken soaked in for food safety.
3. Initial Bake: Place the baking sheet on the center rack of the preheated oven. Bake the chicken for 15 minutes.

Step 4: Glaze and Finish the Roast

1. First Glazing: After the initial 15 minutes, remove the tray from the oven. Using the pastry brush, brush the tops of the chicken pieces generously with the prepared, simmered, and slightly cooled glaze.
2. Second Bake: Return the chicken to the oven and continue baking for another 8 to 12 minutes.
3. Temperature Check: Check the internal temperature of the chicken using a digital thermometer. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C) at its thickest point. The surface of the chicken should look dark, glossy, and beautifully caramelized.
4. Optional Char (The Broiler Trick): For that extra, intense char often seen in traditional Char Siu, you may place the chicken under the broiler for the last 1 to 2 minutes. Watch constantly, as the high sugar content of the glaze means it can burn very quickly. You are aiming for dark, glossy spots, not soot.

Step 5: Serving

The final step is patience!

1. Rest: Remove the finished Char Siu Chicken from the oven and let it rest on the wire rack for 5 to 10 minutes before slicing. Resting allows the internal juices, which have been pushed to the center during cooking, to redistribute throughout the meat, ensuring the chicken remains incredibly moist.
2. Slice and Serve: Slice the chicken thickly against the grain. Serve immediately. This delicious Char Siu Chicken pairs perfectly over fluffy steamed rice, tossed with sesame noodles, or alongside stir-fried Chinese broccoli. For more great dinner ideas, check out our Pinterest board Noelia’s Dinner Recipes.

Tips, Troubleshooting, and Variations for Your Char Siu Chicken

While this recipe is straightforward, a few expert tips can guarantee success, and some variations allow you to adapt the dish to dietary needs or flavor preferences.

Expert Tips to Avoid Common Mistakes

• The Marinade Time is Non-Negotiable: If you only marinate for an hour, the flavor will be superficial. For true depth, plan ahead and aim for the full 12+ hours.
• Use a Digital Thermometer: Because the exterior glaze darkens quickly, judging doneness visually can be misleading. Using a thermometer ensures safety and prevents overcooking, guaranteeing your Char Siu Chicken stays juicy (165°F / 74°C).
• Prevent Burning: If the glaze starts darkening too quickly during the initial baking phase (before the final glaze application), lower the oven temperature slightly, or move the pan to a lower rack. High sugar content requires vigilant heat management.
• The Importance of the Rack: Do not skip the wire rack. If the chicken sits directly on the foil, the bottom will steam and boil in the sugary drippings, resulting in a sticky, burnt mess rather than a crispy, roasted finish.

Troubleshooting Common Char Siu Chicken Issues

Problem: The chicken is too salty.

Solution: This often happens if you used regular high-sodium soy sauce and oyster sauce combined. Next time, strictly use low-sodium soy sauce. You can also balance the finished dish by serving it with plain, unsalted steamed rice or adding a squeeze of lime juice to the final glaze to brighten the flavor.

Problem: The glaze is too thin/runny.

Solution: The reserved marinade was not boiled long enough in Step 2. When simmering, you must reduce the liquid until it coats the back of a spoon. If this happens while cooking, you can quickly make a slurry (1 tsp cornstarch mixed with 2 tsp cold water) and stir it into the boiling glaze to thicken it immediately. You can also explore other Spanish rice dishes like Paella de Carne for alternative meal ideas.

Problem: The chicken is dull, not red enough.

Solution: If you skipped the red food coloring, the color will naturally be a deep mahogany brown. If you want the traditional color, you must include the coloring agent in the marinade mix.

Ingredient Variations and Dietary Swaps

• Gluten-Free Char Siu Chicken: This recipe is easily made gluten-free by swapping traditional soy sauce and hoisin sauce for their gluten-free counterparts (tamari or GF soy sauce, and GF hoisin sauce). Check the label on the oyster sauce as well, or omit it entirely.
• Vegan/Vegetarian Option: The Char Siu marinade works wonderfully on firm or extra-firm tofu, or large slabs of eggplant. Substitute the oyster sauce with vegetarian mushroom sauce (often available in Asian markets). Tofu requires the same long marination time to absorb the flavor.
• Alternative Cuts: While thighs are recommended, you can use chicken breast. If using breast, slice the meat into thick strips (about 1 inch thick) rather than leaving them whole, and reduce the total cooking time to about 15-20 minutes total to prevent drying.
• Spice Level: For a touch of heat, add 1/2 teaspoon of chili garlic sauce or a pinch of red pepper flakes to the initial marinade.

Nutritional Values and Health Benefits of Char Siu Chicken

While Char Siu Chicken is undeniably a flavorful comfort food, when prepared at home, you have significant control over the ingredients, allowing you to maximize its nutritional value compared to commercial takeout versions.

Nutritional Breakdown Per Serving (Estimated)

Based on 2 pounds of chicken thighs (approx. 6 servings), and assuming modest usage of the sugary glaze, the nutritional content is roughly:

• Calories: 350-400 kcal
• Protein: 30-35 grams
• Fat: 15-20 grams (Thighs contribute more fat, but much of it drips off during roasting)
• Carbohydrates: 18-25 grams (Primarily from honey, brown sugar, and hoisin sauce)
• Sodium: 500-700 mg (If using low-sodium soy sauce and rinsing excess marinade)

This dish serves as an excellent source of high-quality protein, which is essential for muscle repair, growth, and satiety. The use of chicken thighs, while higher in fat than breasts, provides iron and B vitamins, particularly B12.

Benefits of Key Ingredients

The complexity of the Char Siu marinade offers several benefits beyond just flavor:

• Ginger and Garlic: These are powerhouse aromatics known for their anti-inflammatory and antioxidant properties. Ginger can aid in digestion, while garlic is associated with immune support.
• Chinese Five-Spice Powder: This blend often contains warming spices like cinnamon and cloves. Star anise, a primary component, is a source of shikimic acid, which has been studied for its potential antiviral properties. These spices not only enhance flavor but also offer small doses of various micronutrients.
• Control Over Sugar and Sodium: By making Char Siu Chicken at home, you drastically reduce the typical levels of refined sugar and excessive sodium found in restaurant preparations. We use only a measured amount of honey and brown sugar, and recommend low-sodium soy sauce to manage the salt intake effectively.

While the glaze does contain sugar, the total amount is distributed across several servings, making this a balanced way to enjoy a sweet and savory favorite. Serving the Char Siu Chicken with large portions of steamed or stir-fried vegetables (such as broccoli or bok choy) helps increase the fiber and nutrient density of the overall meal. For further healthy eating ideas, consider balancing this meal with a fresh side like Lasana de Calabacin.

Conclusion: The Final Touch to Your Char Siu Chicken Masterpiece

You have now mastered the art of making flawless, restaurant-quality Char Siu Chicken in your own kitchen. This recipe proves that profound, complex flavors don’t require professional training just patience, high-quality ingredients, and attention to key steps like the extended marination and the critical separation of the raw marinade and cooked glaze.

The resulting dish is a beautiful contrast: succulent, moist chicken thighs on the inside, encased in a dramatically glossy, sweet, and savory crust on the outside. Every slice reveals that deep, aromatic flavor of five-spice, garlic, and ginger, perfectly offset by the rich hoisin and honey notes. This Char Siu Chicken is truly the epitome of comfort food, capable of turning a routine dinner into an exciting culinary event.

Whether you serve it traditionally alongside white rice to soak up the glorious sauce, tuck it into fluffy bao buns, or simply enjoy it sliced cold the next day, this Chinese barbecue chicken will undoubtedly become a highly requested favorite. Don’t be afraid to utilize that broiler for the final minute; that slight char is what elevates the dish from good to extraordinary. We encourage you to try this recipe, share your results, and tell us how you served your magnificent Char Siu Chicken. Happy cooking!

Char Siu Chicken (Chinese Barbecue Chicken)

This Char Siu Chicken recipe delivers the iconic sweet and savory flavor of Cantonese barbecue, utilizing boneless chicken thighs for maximum juiciness and a rich, glossy glaze.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Cantonese, Chinese

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken

• 2 pounds boneless, skinless chicken thighs (approximately 6 to 8 medium thighs)
• Cooking spray or oil for the pan

For the Char Siu Marinade and Glaze

• 1/4 cup honey
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce (low sodium preferred)
• 2 tablespoons Chinese rice wine (Shaoxing wine) or dry sherry
• 1 tablespoon brown sugar packed
• 1 tablespoon oyster sauce (optional, adds depth)
• 1 teaspoon sesame oil
• 1 teaspoon five-spice powder
• 2 large cloves garlic, minced
• 1/2 teaspoon grated fresh ginger
• 1/4 teaspoon red food coloring (liquid or gel, optional, for traditional color)

Equipment

• Large mixing bowl
• Resealable Plastic Bag (Optional)
• Small saucepan
• Baking sheet
• Wire rack
• Pastry Brush

Method

 

Prepare and Marinate the Chicken

1. Trim any excess fat or sinew from the chicken thighs. Place the chicken pieces into a large, non-reactive bowl or a resealable plastic bag.
2. In a separate medium bowl, whisk together all the Char Siu Marinade ingredients: honey, hoisin sauce, soy sauce, rice wine, brown sugar, oyster sauce, sesame oil, five-spice powder, minced garlic, grated ginger, and red food coloring (if using). Whisk until the sugar is fully dissolved.
3. Pour three-quarters (3/4) of the marinade over the chicken. Gently massage the marinade into the chicken pieces until they are thoroughly coated. Reserve the remaining one-quarter (1/4) cup of marinade in an airtight container and refrigerate it. This reserved mixture will be used for the final glaze.
4. Cover the bowl or seal the bag and refrigerate the chicken for a minimum of 4 hours, and preferably overnight (12 to 24 hours) for the deepest flavor penetration.

Prepare the Glaze

1. Place the reserved 1/4 cup of marinade into a small saucepan. Bring the mixture to a rapid boil over medium-high heat. Reduce the heat and simmer for 2 to 3 minutes, stirring constantly, until the mixture thickens slightly into a thick syrup consistency. Remove the glaze from the heat and set it aside to cool slightly.

Cook the Chicken

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil for easy cleanup. Place a wire rack inside the foil-lined baking sheet. Remove the chicken from the marinade and arrange the pieces on the prepared wire rack. Discard the leftover marinade the chicken soaked in.
2. Place the baking sheet on the center rack of the preheated oven. Bake the chicken for 15 minutes.
3. After the initial 15 minutes of baking, remove the tray from the oven. Brush the tops of the chicken pieces generously with the prepared, simmered glaze. Return the chicken to the oven and continue baking for another 8 to 12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The glaze should look dark, glossy, and slightly caramelized.
4. For extra color and char, you may place the chicken under the broiler for the last 1 to 2 minutes, watching carefully to prevent burning.

Serving

1. Remove the Char Siu Chicken from the oven and let it rest on the wire rack for 5 to 10 minutes before slicing. Slice the chicken thickly against the grain and serve immediately over steamed rice, noodles, or alongside stir-fried vegetables.

Notes

For a richer flavor, always opt for the overnight marination. If you do not have a wire rack, line the baking sheet with parchment paper instead of foil and flip the chicken halfway through the baking time. To prevent the sticky glaze from burning, ensure your oven temperature is accurate and keep the glaze brushing until the last portion of the cook time.