Asian Barbeque Chicken

I saw this recipe in the Milwaukee Journal/Sentinel and found it interesting. The chicken was delicious but it easily burned on the grill so this needs to be carefully watched and grilled at a low temperature.


¼ cup hoisin sauce

¼ cup honey

¼ cup soy sauce
2 tablespoons orange juice

4 cloves garlic, minced
2 tablespoons chopped green onion, plus more for garnish
1 teaspoons grated fresh ginger

1/8 teaspoon cayenne pepper
3 pounds bone-in skinless chicken thighs (about 8)

In a medium bowl, mix together hoisin sauce, honey, soy sauce, orange juice, garlic, green onions, ginger and cayenne. Pour into a re-sealable plastic bag and add chicken, turn to coat, and marinate 1-2 hours in refrigerator. Remove chicken.

Boil marinade in a small saucepan for 2 minutes. Grill about 15 minutes, basting occasionally with the marinade until thighs are done, taking care not to burn.

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