San Francisco BBQ Chicken

Kathie Carr Recipe

By Kathie Carr kathiecc

I got this recipe from a friend at work when I lived near San Francisco back in the 1990's. Adreinne was a Chinese-American who was a most amazing cook. I am so glad she shared so many of her recipes and techniques with me.

This BBQ has a great Chinese flavor from the soy sauce and ginger.

I serve this with skewered grilled vegetables made with zucchini, mushrooms, cherry tomatoes, and pineapple.

Prep time includes 1 hour minimum marinating time.


Recipe Rating:
 1 Rating
Serves:
8
Prep Time:
Cook Time:

Ingredients

1 1/4 c
soy sauce
1 c
brown sugar, firmly packed
2 Tbsp
catsup
1 c
water
6 clove
garlic, minced
2-3
green onions, finely sliced
1 Tbsp
grated fresh ginger root
2 tsp
black pepper
1/2 tsp
oregano, dried
2 tsp
crushed red pepper flakes ( more or less to taste)
1 tsp
paprika
4-5 lb
chicken pieces of your choice

Directions Step-By-Step

1
Stir together the soy sauce, brown sugar, catsup, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, and paprika in a large glass or ceramic bowl. Mix well until sugar is dissolved.

Add the chicken and toss to evenly coat. Cover the bowl and marinate the chicken (in the refrigerator) for at least 1 hour. When ready to cook remove chicken from marinade and throw away the marinade.
2
I precook the chicken in a 325 degree oven for about 20 minutes and then BBQ on the grill until chicken is done.

This dish is eally much better when grilled but you can bake in the oven until done if you are not able to grill.

About this Recipe

Course/Dish: Chicken
  • Comments

  • 1-1 of 1
  • user
    Kathie Carr kathiecc - May 22, 2012
    Woops, I forget to say you should throw away the marinade (for food safety reasons) after you remove the chicken. I have edited the recipe but changes seem to take a while to show up.

    I hope you love this BBQ chicken as much as we do! Happy BBQ season!