Ingredients for East West Barbecued Chicken
- Chicken Piece
- Salt & Freshly Ground Black Pepper
- Dijon Mustard
- 1/4 cup freshly squeezed orange juice
- Olive Oil
- Red Pepper Flakes
- 1/4 cup chili sauce (like sriracha or your favorite brand)
- 2 tablespoons hoisin sauce
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How to Make East West Barbecued Chicken
- Place chicken pieces (about 1.5 lbs) in a zip-top bag.
- Season chicken generously with salt and freshly ground black pepper.
- In a small bowl, whisk together 2 tablespoons Dijon mustard, 1/4 cup freshly squeezed orange juice, 2 tablespoons olive oil, and 1/4 teaspoon red pepper flakes.
- Pour the marinade over the chicken in the bag, ensuring all pieces are coated. Seal the bag and refrigerate for at least 20 minutes (longer is better!).
- In a separate small bowl, combine 1/4 cup chili sauce and 2 tablespoons hoisin sauce.
- Preheat your grill to medium-high heat.
- Grill the chicken for approximately 10 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
- Brush one side of the chicken with the chili-hoisin sauce and grill for another 3 minutes, until lightly browned.
- Flip the chicken, brush the other side with the sauce, and grill for another 3 minutes, until browned.
- Remove from grill, let rest for a few minutes, and serve hot. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
30g
Fat
2g
Carbs
4g