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.
- 1 bunch scallions
- 1/4 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
- 1/4 teaspoon Chinese five-spice powder (see Tips)
- 4 bone-in chicken thighs (1 1/4-1 1/2 pounds total), skin removed, trimmed
- 4 chicken drumsticks (1-1 1/4 pounds total), skin removed, trimmed
- 1 1/2 teaspoons toasted sesame seeds (see Tips)
- Preheat oven to 350°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°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.
Tips & Notes
- 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.
Per serving: 361 calories; 16 g fat (4 g sat, 6 g mono); 144 mg cholesterol; 11 g carbohydrates; 4 g added sugars; 42 g protein; 1 g fiber; 547 mg sodium; 473 mg potassium.
Nutrition Bonus: Zinc (30% daily value), Iron (16% dv).
Carbohydrate Servings: 1
Exchanges: 1/2 other carbohydrate, 6 lean meat
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- Ease of Preparation
- Type of Dish
- Main dish, poultry
- Total Time
- More than 1 hour
- Main Ingredient
- Preparation/ Technique