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Oven-Barbecued Asian Chicken

  • 20 m
  • 1 h 20 m
Carolyn Malcoun
“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.”

Ingredients

    • 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)

Directions

  • 1 Preheat oven to 350°F. Coat a 9-by-13-inch (or similar-size) baking dish with cooking spray.
  • 2 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.
  • 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.
  • 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.
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