Oven-Barbecued Asian Chicken
Oven-Barbecued Asian Chicken is a main course that serves 4. Watching your figure? This gluten free and dairy free recipe has 208 calories, 27g of protein, and 6g of fat per serving. For $1.06 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 22727 people were glad they tried this recipe. A mixture of hot sauce, hoisin sauce, low sodium soy sauce, and a handful of other ingredients are all it takes to make this recipe so yummy. It is an affordable recipe for fans of Asian food. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. It is brought to you by Eating Well. Overall, this recipe earns a solid spoonacular score of 68%. Oven-Barbecued Chicken, Oven Barbecued Chicken for Two, and Oven Barbecued Chicken are very similar to this recipe.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
1/4 teaspoon Chinese five-spice powder (see Tips)
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/4 cup hoisin sauce
1 teaspoon Asian hot sauce, such as Sriracha, or to taste
1 tablespoon reduced-sodium soy sauce
1 bunch scallions
1 1/2 teaspoons toasted sesame seeds (see Tips)
4 bone-in chicken thighs (1 1/4-1 1/2 pounds total), skinless, trimmed
4 chicken drumsticks (1-1 1/4 pounds total), skinless, trimmed
Equipment:
baking pan
oven
whisk
bowl
kitchen thermometer
Cooking instruction summary:
Preheat oven to 350F. 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 165F, 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.
Step by step:
1. Preheat oven to 350F. 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.
2. Whisk the scallion whites, hoisin sauce, soy sauce, ginger, garlic, hot sauce and five-spice powder in a large bowl.
3. Add chicken and toss to coat. Arrange the chicken in an even layer in the prepared baking dish, meatier-side down.
4. Pour any remaining sauce from the bowl over the chicken.
5. Bake, turning once halfway so the meatier side is up, until an instant-read thermometer inserted into the thickest part without touching bone registers 165F, about 1 hour.
6. 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.
Nutrition Information:
covered percent of daily need
