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
More From EatingWell
If you're looking for an easy, healthy meal idea for dinner...
Whether you’re celebrating Cinco de Mayo or throwing a...
Few things are closer to perfection than the first sweet...
Trying to clean up your diet? These low-calorie recipes are...
Make your own pickles! Get the most out of summer’s bounty by...
Whether you’re packing a healthy snack for yourself or your...
This Memorial Day, throw a barbecue or picnic with these...
Try making a healthy summer dip recipe or summer salsa recipe...
You won’t waste half a day’s worth—or more—of calories with...
Whether you're looking for a quick breakfast or a refreshing...
Fresh seasonal produce offers plenty of reasons to try one of...
Barbecue sauce, rubs and marinades are easy, healthy ways to...
Everyone loves a good, juicy burger recipe! But hamburgers...
As delicious as eating healthy can be, we all still crave our...
Whether grilled, seared, broiled, baked or made into burgers...
These easy weeknight suppers are inspired by the bountiful...
- Ease of Preparation
- Type of Dish
- Main dish, poultry
- Total Time
- More than 1 hour
- Main Ingredient
- Preparation/ Technique