Serve this chicken with rice or noodles and a quick steamed vegetable, such as broccoli, bok choy or snow peas. If you're freezing the chicken in the marinade, you can divide it into individual servings so you only have to thaw as many portions as you need at one time.
- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2005
Ingredients
Method
In large bowl, whisk together hoisin sauce, soy sauce, rice vinegar, garlic, ginger, salt and pepper. Add chicken; turn to coat. Cover and marinate in refrigerator for 4 hours.
Place chicken, bone side down, on greased grill over medium heat; brush with any remaining marinade. Close lid and grill for 25 minutes. Turn; grill until juices run clear when chicken is pierced, about 10 minutes. (Or place chicken, bone side down, in large roasting pan; brush with any remaining marinade. Roast in 425°F/220°C oven until golden, crisp and juices run clear when chicken is pierced, about 30 minutes.) Sprinkle with sesame seeds.
Nutritional facts <b>Per serving (with skin):</b> about
- Sodium 1272 mg
- Protein 32 g
- Calories 366.0
- Total fat 19 g
- Cholesterol 111 mg
- Saturated fat 5 g
- Total carbohydrate 17 g
%RDI
- Iron 12.0
- Folate 8.0
- Calcium 2.0
- Vitamin A 5.0
- Vitamin C 2.0
