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    You are in: Home / Recipes / Oven-Barbecued Asian Chicken Recipe
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    Oven-Barbecued Asian Chicken

    Oven-Barbecued Asian Chicken. Photo by I'mPat

    1/3 Photos of Oven-Barbecued Asian Chicken

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Kerfuffle-Upon-Wincle's Note:

    From EatingWell,com: November/December 2011, Eating Well One-Pot Meals -- 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 (if desired) and cut each chicken breast in half on the diagonal to get 4 portions about equal in weight.

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    1. 1
      Preheat oven to 350°F Coat a 9-by-13-inch (or similar-size) baking dish with cooking spray.
    2. 2
      Thinly slice 1/4 cup scallion greens; set aside.
    3. 3
      Mince the scallion whites. Whisk the scallion whites, hoisin sauce, soy sauce, ginger, garlic, hot sauce, five-spice powder, and honey (OPTIONAL) 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.
    4. 4
      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.
    5. 5
      Transfer the chicken to a serving platter and top with any remaining sauce from the baking dish.
    6. 6
      Sprinkle with sesame seeds and the reserved scallion greens.
    7. 7
    8. 8
      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.
    9. 9
      Sesame seeds can be toasted in a small dry skillet over medium heat, stirring constantly, until golden and fragrant, about 2 minutes.

    Ratings & Reviews:

    • on December 15, 2012


      Delicious! And so easy. Only change I made was using all thighs instead of half drumsticks. Great flavor and lots of juices to drizzle on the steamed rice. I recommend using the optional honey, because it adds a lot of flavor.

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    • on August 02, 2013


      I used 7 drumsticks cooking for 3 but only ended up with 2 of us eating so have 3 left over and will see how the meat goes in sandwiches. Unfortunately I didn't have sesame seeds and also next time I will double the sauce as after cooking for 45 minutes at 170C fan forced I ended up with no sauce in the pan but the flavour of the chicken was superb and I served with a veggie packed Microwave Fried Rice. Thank you Kerfuffle-Upon-Winkle, made for Name that Ingredient tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2013


      WHOA baby, this was AMAZING! I used boneless skinless chicken breasts (done in about 35 minutes), added the honey > YUM and used black sesame seeds. Super EZ and super DELISH! I wouldn't change a things. Served with steamed rice and grilled pineapple slices.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Oven-Barbecued Asian Chicken

    Serving Size: 1 (242 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 381.9
    Calories from Fat 199
    Total Fat 22.1 g
    Saturated Fat 5.9 g
    Cholesterol 138.5 mg
    Sodium 531.7 mg
    Total Carbohydrate 12.1 g
    Dietary Fiber 1.9 g
    Sugars 5.5 g
    Protein 32.3 g

    The following items or measurements are not included:

    Asian chili sauce

    Chinese five spice powder

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