Baked Asian Beer Barbecue Chicken Thighs Recipe


  • 6 chicken thighs, bone-in, skin on
  • Salt and pepper
  • 3 cloves fresh garlic, grated with a microplane
  • 2/3 cup (227g) hoisin sauce
  • 1 teaspoon (3g) chili powder
  • 1 teaspoon (3g) onion powder
  • 3 tablespoons (38g) low sodium soy sauce
  • 1 tablespoon (12g) rice vinegar
  • 1 teaspoon (15g) Sriracha
  • 1 teaspoon (21g) honey
  • ½ cup (4oz) stout beer
  • Rice for serving

Baked Asian Beer Barbecue Chicken Thighs Recipe


  1. Preheat oven to 400F.
  2. Liberally sprinkle the chicken thighs with salt and pepper on all sides. Add to a large cast iron skillet, off heat, skin side down.
  3. Add pan to a burner over medium heat (this method of starting the chicken in a cold pan will render more fat and crisp the skin better than searing in a hot pan).
  4. Cook until the skin has browned, turn over, remove from heat.
  5. In a medium sized bowl stir together the garlic, hoisin, chili powder, onion powder, soy sauce, vinegar, sriracha, honey and beer. Pour over the chicken.
  6. Add the skillet to the oven and bake until the chicken is cooked through, about 15 minutes. (For a thicker sauce, remove chicken from the pan and simmer the sauce until thickened to desired level).
  7. Plate the chicken over rice, drizzle with pan sauce.

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