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  • Writer's pictureSusie Csorsz Brown

Asian Barbecue Chicken with Green Beans

Updated: Nov 17, 2020

This is a great option for a weeknight dinner that you can get on the table using mostly pantry ingredients, with minimal fuss. If you wanted to get ahead of your crazy weeknight fuss, you can also get the chicken into the marinade in the morning, further simplifying your list of tasks for getting dinner on the table.

I bet this would also work well with tofu (extra firm, drained, pressed a bit and then cut into cubes). I haven't tried that option yet, but will soon. If you don't like green beans or don't have them on hand, use broccoli, carrots, or whatever favorite veg you have on hand and like to roast.

Asian Barbecue Chicken with Green Beans

serves 6


Chicken + Marinade

1/4 cup hoisin sauce

1/4 cup honey

1/4 cup soy sauce

2 tablespoons orange juice

4 cloves garlic minced

2 tablespoons chopped green onion

1 teaspoon grated fresh ginger

3 lbs chicken thighs skin removed (about 8)

Green beans

1 kg green beans

olive oil, salt and pepper


8 oz buckwheat noodles

1 T hoisin

1 T soy sauce

1 T sesame oil

1 T rice wine vinegar

1 T grated fresh ginger


In large sealable plastic bag, mix together hoisin sauce, honey, soy sauce, orange juice, garlic, green onion, and ginger.

Add chicken thighs, seal the bag trying to push out as much air as possible, and then squeeze the marinade all over, to ensure each piece is covered. Marinate the chicken at least 1 hour in refrigerator.

Heat oven to 375. Spread the green beans on a foil-lined baking sheet. Toss with olive oil, salt and pepper. Roast for 30 minutes.

After 30 minutes, raise temp of the oven by turning on the broiler to low. Move the pan with the green beans to the lower shelf.

When ready to cook the chicken, remove chicken from the bag, pouring the marinade into a small saucepan. Arrange thighs on a foil-lined broiler pan. For the reserved marinade, heat it over medium high heat; boiling for 2 minutes. Set the heated marinade aside for now. Slide the pan with the chicken into the oven on the top shelf. Broil about 15 minutes. After 15 minutes, raise broiler temp up to High. Turn the chicken pieces over, brush each piece with the reserved marinade, and broil about 10 minutes more, until thighs are done, taking care not to burn.

Near the end of the cooking time for the chicken, boil your noodles. Cook the noodles in well-salted water until tender but firm for the time recommended on your package of noodles. What, your package is only in Japanese, like mine? Most are cooked between 4 and 8 minutes, so test at 4 and add more minutes if needed.

Once cooked, remove the noodles from the heat, and drain noodles. Run cold water over them to cool. Drain again, shaking out excess water.

In a bowl large enough for the noodles, make the dressing by whisking the remaining hoisin, soy, sesame oil, rice wine vinegar and ginger together. Pour over the noodles, and toss to coat.

To serve, scoop some noodles onto your plate. Top with the green beans and then some chicken. You can drizzle some of the chicken juice over the top. Enjoy!

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