Hoisin Barbecued Chicken
Elevate your next barbecue with this irresistible Hoisin Barbecued Chicken recipe! Juicy, bone-in, skin-on chicken thighs are marinated in a tantalizing blend of hoisin sauce, soy sauce, honey, garlic, ginger, and a touch of sesame oil for a perfect balance of sweet, savory, and umami flavors. The grill infuses a smoky char while caramelizing the marinade into a glossy, flavor-packed glaze. Garnished with fresh scallions and crunchy sesame seeds, this dish is as visually stunning as it is delicious. Ideal for summer cookouts, this easy recipe pairs beautifully with steamed rice, grilled vegetables, or a crisp salad. Impress your guests with this Asian-inspired twist on barbecue chicken that’s bursting with bold flavors in every bite!
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Recipe Information
Ingredients
- 8 pieces chicken thighs (bone-in, skin-on)
- 0.5 cups hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 0.25 teaspoon red pepper flakes (optional for spice)
- 2 pieces scallions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- 1 tablespoon cooking oil
Instructions
In a medium bowl, whisk together hoisin sauce, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using). This will serve as your marinade and basting sauce.
Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, reserving the rest for basting later. Seal the bag (or cover the dish) and refrigerate for at least 2 hours or overnight for best results.
Preheat your grill to medium-high heat and lightly oil the grates with cooking oil.
Remove the chicken from the marinade, letting any excess drip off, and place it on the grill skin-side down. Discard the marinade used for the chicken to avoid cross-contamination.
Grill the chicken for 5-7 minutes per side, basting with the reserved marinade as you go, until the skin is charred and crisp, and the internal temperature reaches 165°F (75°C) when checked with a meat thermometer.
Once cooked, transfer the chicken to a serving platter and allow it to rest for 5 minutes.
Garnish with sliced scallions and sesame seeds. Serve immediately with your favorite side dishes, such as steamed rice or grilled vegetables.
Nutrition Facts
Calories |
3261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.0 g | 286% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 976 mg | 325% | |
| Sodium | 4218 mg | 183% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 70.6 g | ||
| Protein | 226.2 g | 452% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2642 mg | 56% | |
*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.
