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!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Remove the chicken thighs from the marinade, letting any excess drip off. Discard the used marinade to avoid cross-contamination.

Step 5

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.

Step 6

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.

Step 7

Once cooked through, transfer the chicken to a serving platter and let it rest for 5 minutes to retain its juices.

Step 8

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

Serving size	1204.1 grams (1204.1g)

Amount per serving	% Daily Value*
Calories	2398

Total Fat 156.30g	200%
Saturated Fat 42.10g	211%
Polyunsaturated Fat 7.00g
Cholesterol 731mg	244%
Sodium 4338mg	189%
Total Carbohydrate 88.40g	32%
Dietary Fiber 4.60g	16%
Total Sugars 63.90g
Protein 171.80g	344%

Vitamin D 0IU	0%
Calcium 181mg	14%
Iron 11mg	63%
Potassium 2160mg	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.

Source of Calories

Fat: 57.5%

Protein: 28.1%

Carbs: 14.4%