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Oven-Barbecued Asian Chicken
Oven-Barbecued Asian Chicken
8 Reviews
From: EatingWell Magazine, November/December 2011
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.
- By: Carolyn Malcoun EatingWell Food Features Editor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 bunch scallions
- ¼ cup hoisin sauce
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1 teaspoon Asian hot sauce, such as Sriracha, or to taste
- ¼ teaspoon Chinese five-spice powder (see Tips)
- 4 bone-in chicken thighs (1¼-1½ pounds total), skin removed, trimmed
- 4 chicken drumsticks (1-1¼ pounds total), skin removed, trimmed
- 1½ teaspoons toasted sesame seeds (see Tips)
Preparation
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Active
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Ready In
- Preheat oven to 350°F. Coat a 9-by-13-inch (or similar-size) baking dish with cooking spray.
- Thinly slice ¼ 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.
- 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.
- Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 1 day. Let stand at room temperature while the oven preheats.
- Tips: Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Look for it in the spice section of the supermarket or with other Asian ingredients.
- Sesame seeds can be purchased already toasted. Look for them near other Asian ingredients. Or toast your own in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.
- Note: To remove the skin and thin layer of fat from chicken drumsticks, tightly grip the skin from the meaty end of the drumstick with a paper towel and pull it down toward the end with the exposed bone until it comes off completely.
- People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
- Per serving: 336 calories; 14 g fat(4 g sat); 1 g fiber; 11 g carbohydrates; 40 g protein; 27 mcg folate; 206 mg cholesterol; 5 g sugars; 4 g added sugars; 264 IU vitamin A; 5 mg vitamin C; 55 mg calcium; 3 mg iron; 573 mg sodium; 532 mg potassium
- Carbohydrate Servings: ½
- Exchanges: ½ other carbohydrate, 6 lean meat
Reviews 8
March 06, 2018
By: Tommy B
Absolutely outstanding!!! Quick and easy to make, served it with brown Jasmine rice.
September 20, 2014
By: EatingWell User
Excellent healthy chicken -- with the skin removed
I doubled the recipe to use it with a whole cut up chicken! Worked great. We don't have sriracha sauce, so I substituted half Louisiana hot sauce and half Slivovitz (90-proof plum brandy). Worked great! I am so hapy to find a baked chicken recipe that plans on removing the skin before cooking!
Pros: Easy, tasty and pretty!
October 21, 2013
By: krystols
Easy & Tasty!
Ive been making this dish for the last year and my family loves it! Easy weeknight dinner with lots of flavour. I tend to kick up the garlic & ginger and only bake my chicken thighs for about 30-40 mins depending on their size. Great easy weeknight meal
March 12, 2013
By: EatingWell User
Great taste and easy to prepare
Doubled this recepie with only chicken breasts and it was great. The presentation for a dinner party looks very good on a big white platter. Added a bit more onion than the recipe called for and cooked it only about 40 minutes instead of an hour. I think the recipe with thighs and legs would be even better...next time!
Pros: Wonderful balance of flavors
October 15, 2012
By: EatingWell User
Not actually gluten-free
I did a search for gluten-free and this recipe popped up. It looked tasty enough, but 2 of the ingredients are definitely NOT gluten-free: hoisin sauce and soy sauce. It's easy enough to find gluten-free soy sauce, but not so much with the hoisin sauce. I would not suggest this recipe if you have any sort of gluten intolerance, unless you're going to alter it and use gluten-free ingredients.
January 16, 2012
By: EatingWell User
Unique Chicken Dish
I loved the unique taste of this asian barbeque sauce. If I make it again I won't add the scallions at the end. The strong onions took away from the other complex flavors.
Pros: good taste
Cons: messy pan, chicken dried out
January 09, 2012
By: EatingWell User
easy, cheap, and tasty
Right balance between sweet, savory, and spicy, this meal was a hit! I served it over whole wheat couscous with a side of steamed asian vegetable medly.
Pros: small list of ingredients, simple, reheats well, inexpensive
Cons: takes an hour to cook
November 11, 2011
By: dolcediva
So Simple, Full of Flavor!
I was making chicken for dinner and remembered seeing the recipe in the magazine. I had everything needed. The dish is super simple and easy to put together. The aroma in the kitchen smelled so good like I was in an Asian restaurant.
This is not a boring chicken recipe, but tons of flavor and I love that hint of heat in there. This is a keeper.
Pros: Simple, fast, and easy to do.
Cons: None
