Asian BBQ chicken has the sweet, sticky flavor of everyone’s favorite sauce. It is easy to put together and most of the prep time (marinating and baking) is hands off.
Asian BBQ Chicken
Asian BBQ Chicken is an easy way to re-create the flavors of your favorite Chinese dishes. The Jewish people and the Asian communities have always had a special relationship. Perhaps we are brought together by our mutual love of good food and shared commitment to strong familial bonds and education. For many Jewish families, the Christmas Day tradition is to go to the movies and eat Chinese food.
This sauce can also be made gluten-free with a few substitutions such as wheat-free tamari for the soy sauce. Karo corn syrup is both gluten-free and kosher.
Summer is the perfect time to make this chicken on the grill, but it turns out great in the oven too. A perfect side dish would be steamed white rice.
Can I use boneless breasts for Asian BBQ Chicken?
Yes. Any kind of chicken will work for this. Boneless, skinless breasts will cook more quickly. I prefer to use chicken breasts with the bone and skin on as they tend to be more flavorful. If you prefer not to eat the skin, I suggest removing it prior to cooking as it is much less appetizing raw than when it is brown and crunchy. Also, you want your marinade to flavor the parts you will actually eat.
Can I use something besides chicken?
I think these flavors would be delicious on beef and I am planning to test it with tofu so stay tuned. It would be delicious brushed on a sturdy fish such as salmon or flounder.
Can I make this ahead?
Yes. You can prep and marinate the chicken for two days in the refrigerator.
Products used in making this recipe:
Simply Organic Five Spice Powder, 2.01 Ounce
AmazonBasics 3-Piece Nonstick Baking Sheet Set
Zenlogy 12×16 Unbleached Parchment Paper Baking Sheets (100 Pcs) – Exact Fit for Your Half Sheet Pans …
Asian BBQ chicken
Asian BBQ chicken has the sweet, sticky flavor of everyone's favorite sauce. It is easy to put together and most of the prep time (marinating and baking) is hands off.
- 3 cloves garlic minced
- 4 scallions sliced
- 3/4 cup hoisin sauce
- 1/2 cup ketchup
- 1/4 cup light corn syrup
- 1/4 cup soy sauce
- 1/3 cup rice wine or sherry
- 1/3 cup rice vinegar or cider vinegar
- 1/2 teaspoon five-spice powder
- 4 bone-in, skin-on chicken breasts
In a blender or food processor, blend garlic, hoisin, ketchup, corn syrup, soy sauce, rice wine or sherry, vinegar and five-spice powder.
Set aside 1/3 cup marinade for basting.
Place chicken and marinade in a pan or large plastic bag, turning to ensure the chicken is well-coated.
Refrigerate several hours or overnight
When ready to cook, preheat oven or grill to 350 degrees.
Arrange chicken on baking sheet or grill. Brush tops with marinade. Cook for one hour, basting with marinade every fifteen minutes.
Chicken is done when a meat thermometer reads 160 degrees. Remove from heat and let rest for 15 minutes.
If you have leftover marinade, and wish to use it as a sauce, bring it to a boil in a saucepan on the stove, and let it simmer for ten minutes while the chicken rests.