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 hour 20 minutes
- 1bunch scallions
- 1/4cup hoisin sauce
- 1tablespoon reduced-sodium soy sauce
- 1tablespoon minced fresh ginger
- 1tablespoon minced garlic
- 1teaspoon Asian hot sauce, such as Sriracha, or to taste
- 1/4teaspoon Chinese five-spice powder
- 4bone-in chicken thighs (1 1/4-1 1/2 pounds total), skin removed, trimmed
- 4chicken drumsticks (1-1 1/4 pounds total), skin removed, trimmed
- 1 1/2teaspoons toasted sesame seeds
- 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.
To remove the skin from chicken drumsticks, grip skin from the meaty end of the drumstick with a paper towel and pull down toward the exposed bone until it comes off completely.
Sesame seeds can be purchased already toasted. If you can’t find them, toast your own in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.
Five-spice powder is typically made from fennel, cloves, star anise and cinnamon; some versions are made with white pepper, some with Szechuan pepper. It combines the five main tastes of Chinese cuisine of sweet, sour, bitter, salty and umami.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Prepare through Step 2; cover and refrigerate for up to 1 day. Let stand at room temperature while the oven preheats.
Per serving (recipe makes 4 servings)
|Mono Saturated Fat||6g|
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