Saturday, November 12, 2011

Oven-Barbecued Asian Chicken Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Oven-Barbecued Asian Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make 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.

4 servings
Active Time: 20 minutes
Total Time: 1 hour 20 minutes

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

From EatingWell:  November/December 2011 

More Chicken Recipes:       

Five spice chicken and fried rice 
Basic roast chicken 
Chicken Potpie 
Chicken Divan 
Arugula & Chicken Sausage Bread Pudding 
Mexican chicken casserole

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