San Francisco BBQ Chicken

Kathie Carr


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.


★★★★★ 1 vote

1 Hr 10 Min
20 Min


  • 1 1/4 c
    soy sauce
  • 1 c
    brown sugar, firmly packed
  • 2 Tbsp
  • 1 c
  • 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
  • 4-5 lb
    chicken pieces of your choice

How to Make San Francisco BBQ Chicken


  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.

Printable Recipe Card

About San Francisco BBQ Chicken

Course/Dish: Chicken

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