This is a tasty, easy to pull together, baked chicken breast recipe. It’s easy for a weeknight dinner, or a great option for some make ahead meal prep.
This baked chicken recipe is super delicious! The sauce is smoky and sweet, without being overpowering. The kids love it, which makes it a part of our easy weeknight meal rotation. We often serve it alongside a salad and a simple grain. It is a great addition to a veggie bowl. See my roasted veggie bowl post for ideas on how to throw a tasty bowl together.
What’s also great about this chicken is that it can be easily used for make-ahead meals. If you’re someone that prepares either lunches or dinners in bulk, then I recommend adding this recipe into your rotation. Brown rice or quinoa is a tasty grain. You could also add a simple spinach and kale salad with a balsamic dressing on the side, or top with some pineapple salsa. So many delicious options!
This recipe is intended to be quick and simple, and it is full of flavours that the family will enjoy. There are a variety of side accompaniments that can be prepared while the chicken is baking away in the oven. I hope your family enjoys it as much as mine does!
So let’s get to it!
Hoisin Barbeque Chicken Breasts Ingredients
Chicken – to keep it easy, I use boneless chicken breasts. If you are using bone-in, you will need to adjust cooking time. Using a meat thermometer, ensure that you are cooking the chicken to an internal temperature of 165°F. In addition, I recommend removing the skin. You could also use the sauce on boneless, skinless chicken thighs, though you will need to increase the cooking time.
Hoisin Sauce – Hoisin sauce is yet another staple ingredient in my kitchen. It is an Asian sauce that has a unique flavor profile. It has s strong salty flavour, with a hint of sweetness. One of its ingredients is fermented soy beans, giving it an umami flavour that pairs fantastically with meats and in marinades. Due to its high sugar content, it works great as a glaze, though it is tasty enough on its own as a dipping sauce.
Barbeque Sauce – There are so many different barbeque sauces out there! With so many variations from hickory smoked to honey garlic, there are many ways to make slight variations to the sauce. Like most things, if you find one that you like that fits your price point, then go with that.
Garlic – I tend to use fresh garlic when I make this recipe, though you can certainly replace it with ½ – 1 teaspoon of garlic powder. If you are using fresh garlic, you will want to mince the garlic with a knife. Personally, I prefer to use a rasp, as I find it works much faster. I use the rasp again in this recipe when I go to add the ginger.
Ginger – Similar to the previous ingredient, I prefer to use fresh ginger in meatballs over ground ginger. I always keep some on hand in the freezer. That way, when I need it, I simply use a rasp to grate it into any recipe. Feel free to mince it if you are using fresh. If you are using ground ginger, use ¼ teaspoon for every tablespoon of fresh.
Chili Powder – Chili Powder is a blend of ground dried chiles and other spices that typically include cumin, onion, and garlic powder. You can also find varieties that are on the spicier side as they also include cayenne pepper. There are lots of great ones found in your local grocery market. Use one that you like, as it brings out a great pop of flavor in the dish.
Lemon Juice – Just half of one lemon is all you need here! Fresh really is best in this recipe.
Salt & Pepper – the measured amounts for Kosher salt and ground pepper are guidelines. As always, feel free to season as desired!
Hoisin Barbeque Chicken Breasts Tools
Below are some kitchen tools that although they may not be required, are certainly great to have in the kitchen.
Oven-safe baking dish – I use a 9×12 oven-safe dish. You will want to ensure that the chicken is on a single layer while it bakes. As the sauce gets quite sticky, feel free to lightly spray the dish or you can line it with aluminum foil. Alternatively, you can place the chicken on a lined baking sheet.
Measuring cups and spoons – this recipe uses standard measuring tools. You will also want a liquid measuring cup for the stock.
Zester/Rasp/Micro plane – this is a staple in my kitchen. I prefer it to be more on the fine side, as I use it almost daily for garlic or zesting citrus fruits. When shopping for one, find one that fits comfortably in your hand. Be sure to use extra caution as they sure are sharp!
Meat Thermometer – if you don’t have a meat thermometer in your kitchen, I strongly recommend getting one! It takes all of the guess work out of determining whether or not the meat is safe to eat, as our eyes are just not that reliable! There are simple ones and complicated ones on the market. I suggest reading the reviews and find one that suits your price point. It is one tool that you won’t regret!
Lemon squeezer – A lemon squeezer has also become a staple cooking utensil in our house, though it has more to do with cocktails than cooking. Our household has certainly gone through a few of them, though our latest one has to be my favorite. Beyond the “squeezer”, it consists of a collector for the juice – super handy when you are measuring for an exact amount. It’s also very effective at keeping those seeds away!
In addition you will also need a small bowl, a whisk, spatula or tongs, a chef’s knife and a chopping board.
Hoisin Barbeque Chicken Breasts
This is a tasty, easy to pull together, baked chicken breast recipe. It’s easy for a weeknight dinner, or a great option for some make ahead meal prep.
4
servings5
minutes30
minutes35
minutesIngredients
4 chicken breasts, boneless
1/3 cup hoisin sauce
1/3 cup barbeque sauce
1 tbsp. fresh ginger, minced
2 tsp. fresh garlic, minced
1/2 tsp. chili powder
1 1/2 tbsp. lemon juice
Salt and Pepper to taste
Directions
- Preheat oven to 400°F.
- Prepare baking dish either by lightly spraying with oil or lining with aluminum foil.
- In a small bowl, whisk together the hoisin sauce, barbeque sauce, fresh ginger and garlic, chili powder and lemon juice.
- Place chicken breasts in a single layer in the baking dish. Season with salt and pepper.
- Spoon sauce mixture over the chicken breasts. Turn the chicken breasts over, so that both sides are well coated.
- Bake, uncovered, for about 30 minutes, or until a meat thermometer reads 165°F.
- Spoon any remaining sauce over the chicken breasts.
- Serve and Enjoy!
