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.
Oven-Barbecued Asian Chicken
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.
7 Reviews for Oven-Barbecued Asian Chicken
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.