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Oven-Barbecued Asian Chicken

November/December 2011, EatingWell One-Pot Meals

Your rating: None Average: 3.9 (88 votes)

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.


Oven-Barbecued Asian Chicken

7 Reviews for Oven-Barbecued Asian Chicken

01/09/2012
Anonymous
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.

small list of ingredients, simple, reheats well, inexpensive
Comments
11/11/2011
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.

Simple, fast, and easy to do.
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