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.

Carolyn Malcoun
Source: EatingWell Magazine, November/December 2011


Recipe Summary

1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-by-13-inch (or similar-size) baking dish with cooking spray.

  • 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.

  • 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 degrees 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.

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.

Nutrition Facts

336 calories; protein 40.1g; carbohydrates 10.6g; dietary fiber 1.3g; sugars 5.2g; fat 13.8g; saturated fat 3.7g; cholesterol 206.4mg; vitamin a iu 264.3IU; vitamin c 5mg; folate 27.3mcg; calcium 54.9mg; iron 2.6mg; magnesium 52.7mg; potassium 532.5mg; sodium 572.8mg; thiamin 0.2mg; added sugar 4g.

Reviews (8)

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8 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
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 Read More
Rating: 2 stars
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. Read More
Rating: 4 stars
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 time! Pros: Wonderful balance of flavors Read More
Rating: 4 stars
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 Read More
Rating: 5 stars
Absolutely outstanding!!! Quick and easy to make served it with brown Jasmine rice. Read More
Rating: 4 stars
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! Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
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 Read More