Hoisin Baked Chicken
This sweet Asian barbecue sauce works beautifully on baked or grilled chicken. Serve with fluffy rice.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 248 |
| pro | 25 g |
| total fat | 8 g |
| sat. fat | 2 g |
| carb | 18 g |
| fibre | 1 g |
| chol | 90 mg |
| sodium | 1.218 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 14% |
| vit A | 1% |
| vit C | 3% |
| folate | 5% |
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4 chicken legs (about 2 lb/1 kg)
1/2 cup (125 mL) hoisin sauce
2 tbsp (25 mL) ketchup
3 cloves garlic, minced
2 tbsp (25 mL) each rice vinegar and soy sauce
1/4 tsp (1 mL) Chinese five-spice powder
Preparation:
Remove skin and any fat from chicken. In small bowl, combine hoisin sauce, ketchup, garlic, rice vinegar, soy sauce and five-spice powder.
Place chicken on foil-lined rimmed baking sheet; spread half of the sauce over chicken. Bake in 400°F (200°C) oven for 30 minutes. Spread with remaining sauce; bake until juices run clear when chicken is pierced, about 20 minutes.
Additional Information
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Variation
Hoisin Barbecued Chicken: Follow first paragraph as directed. Place chicken, meaty side down, on greased grill or grill pan over medium heat. Close lid or cover pan and grill, turning once, for 30 minutes. Spread with sauce; grill, turning and basting with sauce once more, until juices run clear when chicken is pierced, about 10 minutes.
Source
Canadian Living Magazine: May 2004
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