Oven-Barbecued Asian Chicken
- Reviews 7
Ready In: 1 hr 20 mins
Serves: 4
Ingredients
- 1 bunch scallion
- 1⁄4 cup hoisin sauce
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1 teaspoon Asian chili sauce (such as Sriracha, or to taste)
- 1⁄4 teaspoon Chinese five spice powder (see TIPS BELOW)
- 1 -2 tablespoon honey (optional)
- 4 bone-in chicken thighs (1 1/4-1 1/2 pounds total, trimmed, remove skin if desired)
- 4 chicken drumsticks (1-1 1/4 pounds total ~ trimmed)
- 1 1⁄2 teaspoons toasted sesame seeds (see TIPS BELOW)
Directions
- 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 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.
- 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:
- 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 toasted in a small dry skillet over medium heat, stirring constantly, until golden and fragrant, about 2 minutes.
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