East West Bbq Chicken
Get ready to elevate your backyard grilling game with East West BBQ Chicken, a tantalizing fusion of Asian-inspired flavors and classic barbecue techniques. Bone-in, skin-on chicken thighs are marinated in a savory-sweet blend of soy sauce, hoisin, brown sugar, and ketchup, with aromatic hints of garlic, ginger, and sesame oil for depth. A touch of smoked paprika adds a smoky kick, perfectly complementing the char from the grill. The reserved marinade is used for basting, creating caramelized, mouthwatering skin that's bursting with umami flavor. Topped with vibrant green onions and toasted sesame seeds, this recipe is as visually appealing as it is delicious. Perfectly suited for summer cookouts or weeknight dinners, pair it with sides like steamed rice or grilled veggies for a crowd-pleasing meal. Keywords: East West BBQ Chicken, Asian BBQ chicken recipe, grilled chicken thighs, sweet and savory marinade, summer grilling recipes.
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Recipe Information
Ingredients
- 8 pieces chicken thighs (bone-in, skin-on)
- 0.25 cup soy sauce
- 0.25 cup hoisin sauce
- 2 tablespoons brown sugar
- 0.25 cup ketchup
- 2 tablespoons rice vinegar
- 1 teaspoon ginger (grated)
- 2 cloves garlic (minced)
- 1 teaspoon sesame oil
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 2 pieces green onions (sliced thin)
- 1 tablespoon sesame seeds (toasted)
Instructions
In a medium bowl, whisk together the soy sauce, hoisin sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, sesame oil, smoked paprika, and ground black pepper to create the marinade.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour 2/3 of the marinade over the chicken, reserving the remaining 1/3 for basting. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 1 hour, or overnight for maximum flavor.
Preheat your grill to medium heat (about 350°F/175°C). Lightly oil the grill grates to prevent sticking.
Remove the chicken from the marinade, letting the excess drip off. Discard the used marinade.
Place the chicken thighs skin-side down on the preheated grill. Cook for about 5-6 minutes on each side, basting with the reserved marinade during the last few minutes of cooking.
Continue grilling and basting until the chicken reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer and the skin is caramelized and slightly charred.
Transfer the chicken to a platter and let it rest for 5 minutes.
Garnish the chicken with sliced green onions and toasted sesame seeds before serving.
Serve hot with your favorite sides, such as steamed rice, grilled vegetables, or a fresh green salad.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1041 mg | 45% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 13.8 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 529 mg | 11% | |
*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.
