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20 minute dinner recipes

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Oven-Barbecued Asian Chicken

http://www.eatingwell.com/recipes/barbecued_asian_chicken.html

From EatingWell:  November/December 2011, EatingWell One-Pot Meals

This Asian “barbecued” chicken made in a casserole dish is truly finger-licking good! You can make this with 2 bone-in chicken breasts (about 12 ounces each) instead of thighs and drumsticks, if you prefer. Remove the skin and cut each chicken breast in half on the diagonal to get 4 portions about equal in weight. Serve with sautéed chard and whole-grain rice pilaf.

4 servings | Active Time: 20 minutes | Total Time: 1 hour 20 minutes

Ingredients

Preparation

  1. Preheat oven to 350°F. Coat a 9-by-13-inch (or similar-size) baking dish with cooking spray.
  2. Thinly slice 1/4 cup scallion greens; set aside. Mince the whites. Whisk the scallion whites, hoisin sauce, soy sauce, ginger, garlic, hot sauce and five-spice powder in a large bowl. Add chicken and toss to coat. Arrange the chicken in an even layer in the prepared baking dish, meatier-side down. Pour any remaining sauce from the bowl over the chicken.
  3. Bake, turning once halfway so the meatier side is up, until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, about 1 hour. Transfer the chicken to a serving platter and top with any remaining sauce from the baking dish. Sprinkle with sesame seeds and the reserved scallion greens.

Nutrition

Per serving : 361 Calories; 16 g Fat; 4 g Sat; 6 g Mono; 144 mg Cholesterol; 11 g Carbohydrates; 42 g Protein; 1 g Fiber; 547 mg Sodium; 473 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate, 6 lean meat

Tips & Notes