Oven-Barbecued Asian Chicken

READY IN: 1hr 20mins




  • 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.