Barbecued Pork Chicken
A Flavorsome Favorite: Barbecued Pork Chicken
Imagine biting into perfectly grilled chicken thighs infused with a glossy, sweet, and savory marinade. That’s what Barbecued Pork Chicken delivers! Having tried this recipe during my last summer barbecue, I can’t help but share how it brought all my friends and family to the table. Whether it’s a casual weeknight dinner or a festive gathering, this dish stands out. With its robust flavors and ease of preparation, it strikes the perfect balance between delicious and approachable, making it a go-to for gatherings and meal prep alike.
Why You’ll Love This Dish
What makes this recipe truly special is its simple yet impactful flavor profile. Using pantry staples like hoisin sauce, soy sauce, and Chinese five spice powder, you’re creating a marinade that transforms ordinary chicken into a culinary delight. Quick to prepare, this dish is perfect for busy evenings or when you want to impress guests without spending all day in the kitchen. Plus, the kids will love it!
"Tried this recipe last weekend, and it was a hit! The flavors were so vibrant, and the chicken was incredibly tender. Definitely making this again!" – Emma J.
Preparing Barbecued Pork Chicken
This recipe combines marinating and grilling for a delectable result. It’s straightforward, requiring few ingredients, and most of the time is hands-off while the chicken soaks up all that delicious sauce. You’ll start by preparing the marinade, then coat the chicken and let it chill in the fridge. Finally, just grill or roast until cooked through, basting it along the way for an extra flavor boost.
What You’ll Need
Gather these items for the marinade and the chicken:
- 4 chicken thighs
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice wine or sherry
- 1 tablespoon Chinese five spice powder
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon sesame oil
- Green onions, for garnish
Feel free to experiment! If you don’t have rice wine, dry sherry works wonderfully. Got a sweet tooth? Add a little more honey for extra sweetness.
Step-by-Step Instructions
- In a medium bowl, mix together the hoisin sauce, soy sauce, honey, rice wine, five spice powder, minced garlic, grated ginger, and sesame oil until well combined.
- Place the chicken thighs in the marinade, ensuring each piece is thoroughly coated.
- Cover the bowl and refrigerate the chicken for at least 2 hours—overnight is best—to let those amazing flavors really sink in.
- When it’s time to cook, preheat your grill or oven to 375°F (190°C).
- Grill or roast the chicken for about 25-30 minutes. Remember to baste it with the extra marinade every 10 minutes to keep everything juicy and packed with flavor.
- Once the chicken is cooked through (the internal temperature should reach 165°F or 74°C), garnish with sliced green onions before serving.
Best Ways to Enjoy It
This Barbecued Pork Chicken serves beautifully alongside steamed rice or quinoa. You could add a fresh salad or stir-fried vegetables to create a more balanced meal. For a casual vibe, serve it in a taco with slaw or rice paper wraps. Sipping on a chilled beer or a nice rosé pairs wonderfully with the dish, elevating the entire dining experience.
Keeping Leftovers Fresh
Storing your leftovers properly is crucial for maintaining flavor and safety. Allow the chicken to cool completely before transferring any unused portions into an airtight container. It will last in the fridge for up to 3 days. Reheat gently in the oven or a skillet until warmed through to avoid drying it out.
The Best Way to Save Extras
If you want more flexibility, freeze any unused portions. Wrap them tightly in plastic wrap and then place them in a zip-seal freezer bag. This way, you can thaw and reheat portions as needed, giving you the ultimate convenience for quick meals.
Helpful Cooking Tips
- Marinating Time: Don’t rush the marinade. The longer the chicken sits, the more flavorful it will be. Overnight is ideal!
- Look for Simply Grilled Marks: For the best grilling results, don’t flip the chicken too frequently. Let each side cook before turning for those enticing grill marks.
- Theme It Up: Pair this dish with Asian-inspired sides like coconut rice or pickled vegetables for a complete and delightful meal.
Creative Twists
Want to add a twist? Try substituting the chicken thighs with boneless chicken breasts or even tofu for a vegetarian option. Feel free to spice things up with some chili flakes or a drizzle of sriracha in the marinade for an extra kick. You can also add pineapple juice to the marinade for a tropical sweetness that contrasts beautifully with the savory flavors.
Your Questions Answered
1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well, but be mindful of cooking time as they may cook faster than thighs.
2. What can I use if I don’t have hoisin sauce?
You could create a makeshift hoisin using equal parts peanut butter and soy sauce, with a dash of honey for sweetness.
3. How long can I store the leftovers?
In the fridge, leftovers are safe for up to 3 days. If you want longer storage, freeze the chicken for up to 3 months.
With these insights and tips, you’re all set to make a mouthwatering batch of Barbecued Pork Chicken that will delight your family and friends. Happy cooking!
Barbecued Pork Chicken
Ingredients
Method
- In a medium bowl, mix together hoisin sauce, soy sauce, honey, rice wine, Chinese five spice powder, minced garlic, grated ginger, and sesame oil until well combined.
- Place the chicken thighs in the marinade, ensuring each piece is thoroughly coated.
- Cover the bowl and refrigerate the chicken for at least 2 hours, preferably overnight.
- Preheat your grill or oven to 375°F (190°C).
- Grill or roast the chicken for about 25-30 minutes, basting with the extra marinade every 10 minutes.
- Check if the chicken is cooked through (internal temperature should reach 165°F or 74°C) and garnish with sliced green onions before serving.
