Chinese BBQ chicken

4.6 of 5 (17)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 147.4
  • Total Fat: 1.6 g
  • Cholesterol: 65.9 mg
  • Sodium: 385.4 mg
  • Total Carbs: 5.4 g
  • Dietary Fiber: 0.2 g
  • Protein: 26.5 g

View full nutritional breakdown of Chinese BBQ chicken calories by ingredient


This flavorful appetizer has become our main course! This flavorful appetizer has become our main course!
Number of Servings: 8


    3lbs chicken breast
    3 Tbsp Hoisin sauce
    3 Tbsp Catsup
    1/2 tsp five spice
    1 Tbsp Mirin or dry sherry
    2 Tbsp splenda (or sugar for more calories)
    1/2 tsp salt
    2 tsp ginger (or more to taste)
    2 tsp garlic (or more to taste)


this recipe originally called for 2-3lbs of pork tenderloin, but I prefer the chicken. Combine ingredients in a ziploc and add chicken breasts.
Marinate 2 hours or overnight for best flavor (in a ziploc refrigerated).
Line a pan with foil and cover with 1/4 inch of water. Place a rack (sprayed with non-stick cooking spray) over the pan of water.
Arrange breasts on rack and roast at 350 degrees or barbecue until to temperature. Depending on thickness of breasts.
Turn and baste strips every 10-15 minutes with remaining sauce.
Allow meat to cool slightly before slicing. An electric knife makes quick work of this!
Serve about 1/4 thick and serve with toasted sesame seeds, hot mustard and catsup.

note that you can also reduce the sugar on this recipe by using low carb or no sugar added ketchup by Heinz. You can use chicken breast or pork tenderloin...but trim that fat the best you can on the loin!

Number of Servings: 8

Recipe submitted by SparkPeople user SHILOBLUE.

Member Ratings For This Recipe

  • no profile photo

    5 of 5 people found this review helpful
    I made this last night and it was wonderful! Before I baked the chicken in the oven, I sprikled it with sesame seeds. Added a good change in texture. I marinated the chicken all afternoon and it was so juicy and flavorful we didn't need to dip in anything. - 12/31/08

  • no profile photo

    3 of 3 people found this review helpful
    We used chicken. Oh my goodness!! It was absolutely DELICIOUS! I took one pkg of chicken breasts, cut each one in thirds, and let it soak in the marinade all day. I placed them on a cookie sheet (lined with Reynolds Release foil) and baked it for 30 minutes. Servied it with rice and veggies. - 12/19/08

  • no profile photo

    Very Good
    1 of 1 people found this review helpful
    Made this tonight for kids and grandkids.ll thought it was delicious. Cooked it on the grill instead of in the oven and it was perfect. This will become a regular meal at our house. - 5/2/10

  • no profile photo

    Very Good
    1 of 1 people found this review helpful
    I really enjoyed this recipe. The only thing that I will change in the future is to add a little red peeper flake to give it some heat. As it is, the recipe is a very sweet BBQ. Very good but I love the spicy/sweet combination. I like to use fresh garlic and ginger when I can - 2/8/09

  • no profile photo

    1 of 2 people found this review helpful
    This sounds good. I am always looking for something different. Thanks - 2/4/09