East West Barbecued Chicken
Get ready to tantalize your taste buds with East West Barbecued Chicken, a flavor-packed fusion of savory, sweet, and smoky elements that will elevate your next barbecue night. This recipe features succulent bone-in, skin-on chicken thighs marinated in a bold blend of soy sauce, hoisin sauce, honey, and spices, infusing every bite with layers of umami goodness. Grilled to perfection, the chicken is basted repeatedly for a sticky, caramelized glaze that’s bursting with zesty ginger, garlic, and a hint of smoked paprika. Garnish with fresh green onions and toasted sesame seeds for a touch of crunch and color. Whether served with steamed rice, grilled vegetables, or a crisp salad, this East-meets-West creation promises a crowd-pleasing dinner that’s both easy and unforgettable. Perfect for backyard grilling enthusiasts seeking globally inspired flavors!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 0.25 cups soy sauce
- 0.25 cups hoisin sauce
- 0.25 cups ketchup
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 cloves garlic cloves (minced)
- 1 teaspoon ginger (grated)
- 1 teaspoon smoked paprika
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons red chili flakes (optional for heat)
- 2 stalks green onions (sliced, for garnish)
- 1 tablespoon toasted sesame seeds (for garnish)
Instructions
In a medium-sized mixing bowl, whisk together the soy sauce, hoisin sauce, ketchup, honey, rice vinegar, sesame oil, minced garlic, grated ginger, smoked paprika, black pepper, and red chili flakes (if using). This will form the marinade and basting sauce.
Place the chicken thighs in a large zipper-top plastic bag or a shallow dish. Pour half of the prepared marinade over the chicken, reserving the other half in a separate bowl for basting later. Seal the bag or cover the dish, and refrigerate for at least 2 hours (or up to overnight) to allow the flavors to soak into the chicken.
Preheat your grill to medium heat (around 350–375°F / 175–190°C). If using a charcoal grill, ensure your coals are evenly spread and glowing before starting.
Remove the chicken thighs from the marinade, letting any excess drip off. Discard the used marinade to avoid cross-contamination.
Place the chicken thighs on the preheated grill, skin-side down. Cover the grill and cook for about 6–8 minutes per side, turning occasionally, until the skin is golden brown and slightly crispy.
Reduce the grill heat to medium-low. Begin basting the chicken with the reserved marinade, brushing it generously onto the chicken every 3–4 minutes, while turning the chicken frequently. Continue this process for an additional 15–20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when checked with an instant-read thermometer.
Once cooked through, transfer the chicken to a serving platter and let it rest for 5 minutes to retain its juices.
Garnish the chicken with sliced green onions and toasted sesame seeds. Serve hot with your favorite sides, such as steamed rice, grilled vegetables, or a fresh salad.
Nutrition Facts
Calories |
2398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.3 g | 200% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 731 mg | 244% | |
| Sodium | 4338 mg | 189% | |
| Total Carbohydrate | 88.4 g | 32% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 63.9 g | ||
| Protein | 171.8 g | 344% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2160 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
