This mouthwatering Barbecue Chicken comes together in about 30 minutes and is done all in one pot, making it a quick and easy weeknight dinner that your family will love! Plus, you can switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to use up those leftovers lurking in the back. Seriously, it’s the most versatile dish. I’m talking about a real crowd-pleaser!
The Ingredient Breakdown for Barbecue Chicken
1 1/2 pounds boneless, skinless chicken thighs
Chicken thighs are perfect for this recipe because they’re flavorful and super tender. I prefer thighs over breasts for this one; they won’t dry out as quickly, especially when coated in that delicious barbecue sauce. You can totally use chicken breasts if that’s what you have on hand, just keep an eye on the cooking time!
1/4 cup hoisin sauce
Hoisin sauce is the magic ingredient here; it’s packed with that sweet and savory flavor that just elevates the whole dish! If you’re in a pinch, you can substitute it with teriyaki sauce, but the flavors will shift a bit.
2 tablespoons soy sauce
I like to use low-sodium soy sauce to keep the overall salt level in check while still packing a flavor punch. You can also use tamari for a gluten-free option here!
2 tablespoons honey
Honey adds a natural sweetness and balances the savory elements wonderfully. If you don’t have honey on hand, maple syrup would work too a little different, but still delicious.
1 tablespoon oyster sauce
This ingredient adds depth and umami. Don’t worry if you’re vegetarian or vegan; you can leave it out without drastically changing the flavor. Coconut aminos can also be a good substitute if you’re looking for a soy sauce alternative!
1 tablespoon rice vinegar
Rice vinegar brings that perfect hint of tanginess to brighten up all the flavors. You can use apple cider vinegar in a pinch, just remember it’s a bit stronger.
2 cloves garlic, minced
Garlic is a must! It adds aromatics and a punch of flavor. I’m a garlic lover, so I use at least two cloves, but feel free to adjust according to your taste.
1 teaspoon Chinese five-spice powder
This spice blend is what gives the dish its unique, aromatic quality. You’ll find it adds warmth and a touch of sweetness. Don’t worry if you don’t have it; a mix of cinnamon and star anise could work in a pinch!
1/2 teaspoon sesame oil
Just a little drizzle of sesame oil creates a nutty flavor that complements everything. If you’re out, you can use regular olive oil instead, though it won’t have quite the same punch.
Let’s Get Cooking!
How to Make Barbecue Chicken
Preheat your oven to 375°F (190°C). This is key for getting a nice caramelization on your chicken.
In a bowl, combine the hoisin sauce, soy sauce, honey, oyster sauce, rice vinegar, minced garlic, Chinese five-spice powder, and sesame oil. Give it a good stir until everything’s nice and mixed, you’ll smell that amazing aroma wafting already!
Grab a large resealable plastic bag and place the chicken thighs inside. Pour half of your delicious marinade over the thighs, seal up the bag, and pop it in the refrigerator. Let it hang out in there for at least 2 hours or, if you’re really organized, overnight is even better.
While the chicken is marinating, you can start thinking about what side dishes you want! I usually go for rice or a fresh garden salad, yum!
Cover and refrigerate the remaining marinade separately. We’ll use it later for basting!
After the marinating time is up, remove the chicken from the fridge. Let it sit at room temperature for about 30 minutes while you rush around tidying up the kitchen. Or maybe that’s just me, who knows?
Line a baking sheet with aluminum foil (easy cleanup, yay!) and place your marinated chicken thighs on it.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Watch for that lovely golden brown color!
While the chicken is baking, pour the reserved marinade into a small saucepan. Bring it to a boil, then reduce the heat and let it simmer for about 10 minutes to thicken. This is where the magic of flavor really intensifies!
Brush the cooked chicken with the thickened marinade. You can feel the excitement building. I mean, just look at that glaze!
To finish it off, pop the chicken under the broiler for another 2-3 minutes. Keep an eye on it, though, because you don’t want it to burn. You want that lovely caramelized finish!
Once everything is all nice and golden, remove it from the oven and let it rest for a few minutes before slicing. Serve this beauty warm and enjoy!
Why I Love This Recipe
This is my go-to recipe when I’m in a rush but want something that’s comfort food though with a twist. Seriously, when I whip this up, it feels like a hug, but with flavors that just sing! Plus, my picky 8-year-old actually asked for seconds once, can you believe that? The best part is how adaptable it can be; you can use whatever you’ve got on hand, like veggies or other proteins. It’s like a culinary choose-your-own-adventure!
If you loved this Barbecue Chicken, be sure to check out my Creamy Crockpot Chicken with Gravy, my Easy Stuffed Baked Acorn Squash, or my Mediterranean Salmon with Lemon Orzo!
Why This Recipe Works
Quick & Easy
Comes together in under 30 minutes. Perfect for those hasty weeknights when you’re juggling work, kids, and laundry.
Budget-Friendly
Uses affordable, everyday ingredients, so you won’t break the bank whipping up this dish!
Customizable
You can throw in any extra veggies you have bell peppers, broccoli, or even carrots can make a great addition!
Comfort Food
Loaded with tons of flavor, this dish wraps around you like a warm blanket after a long day. And who doesn’t love a comforting meal?
Serving and Storage Tips
What to Serve With This
Pair your Barbecue Chicken with some steamed jasmine rice or a crunchy coleslaw. It’s also fantastic on a bed of mixed greens for a lighter option.
Storage
This dish will keep well in your refrigerator for about 3-4 days. Just be sure to store it in an airtight container to maintain its deliciousness.
Reheating Instructions
To reheat, pop it back in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also use the microwave, but be careful not to overcook it; nobody wants dry chicken!
Freezer Friendly
Yes! You can definitely freeze the marinated chicken before cooking. Just toss it into a freezer bag and freeze for up to 3 months. When you’re ready to cook, transfer it to the refrigerator to thaw overnight before baking.
Final Thoughts
So there you have it, your new weekly obsession! This Barbecue Chicken is wonderfully easy, incredibly tasty, and a real family favorite that’ll have you making it over and over again. Grab your ingredients and let’s make some kitchen magic happen together!
I can’t wait for you to try it! Happy cooking!
Remember, as you whip up this recipe, enjoy the process! Cooking should be fun, and I’m here cheering you on, bon appétit!
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Barbecue Chicken
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a bowl, combine hoisin sauce, soy sauce, honey, oyster sauce, rice vinegar, minced garlic, Chinese five-spice powder, and sesame oil. Stir until well mixed.
- Place the chicken thighs in a large resealable plastic bag. Pour half of the marinade over the thighs, seal the bag, and refrigerate for at least 2 hours or overnight.
- Cover and refrigerate the remaining marinade.
- After marinating, remove the chicken from the fridge and let it sit for 30 minutes at room temperature.
- Line a baking sheet with aluminum foil and place the marinated chicken on it.
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- While the chicken is baking, bring the reserved marinade to a boil in a small saucepan. Reduce heat and let it simmer for about 10 minutes to thicken.
- Brush the cooked chicken with the thickened marinade and place it under the broiler for an additional 2-3 minutes.
- Remove from the oven and let rest for a few minutes before slicing.