Hoisin Oven Barbecue Chicken Recipes

HOISIN BARBECUED CHICKEN

Steps:

• To prepare barbecue sauce, combine first 6 ingredients in a medium bowl. Place 3/4 cup sauce in a large bowl; cover and chill remaining barbecue sauce.
• Add chicken to barbecue sauce in large bowl; toss to coat. Cover and marinate in refrigerator 8 hours or overnight.
• Preheat oven to 375°.
• Remove chicken from bowl; reserve marinade. Place chicken on a broiler pan coated with cooking spray.
• Bake at 375° for 30 minutes. Turn chicken; baste with reserved marinade. Bake an additional 20 minutes or until done. Discard marinade.
• Bring remaining 3/4 cup barbecue sauce to a boil in a small saucepan; reduce heat, and cook until slightly thick and reduced to about 1/2 cup (about 5 minutes). Drizzle chicken with sauce.

HOISIN OVEN BARBECUE CHICKEN

Steps:

• To prepare the barbecue sauce: combine the first 6 ingredients in a medium bowl.
• Place 3/4 cup sauce in a large bowl; cover, and chill the remaining barbecue sauce.
• Add the chicken legs and thighs to the sauce in the large bowl; toss to coat.
• Cover, and marinate in the refrigerator for 8 hours, or overnight.
• Set oven to 375 degrees.
• Remove the chicken from the fridge.
• Place the chicken on a broiler pan coated with cooking spray; reserving the marinade from the bowl.
• Bake at 375 for 30 minutes.
• Turn the chicken; baste with reserved marinade.
• Bake an additional 20 minutes, or until the chicken is done, and discard the marinade On top of the stove, bring the 3/4 cup of the reserved marinade from the fridge to a boil in a small saucepan; reduce heat, and cook until slightly thickened to about 1/2 cup (this should take about 5 minutes).
• Drizzle the hot chicken with the sauce before serving, or serve the sauce at the table.

CRISPY-SKIN HOISIN BBQ CHICKEN

Steps:

• Combine the soy sauce, lemon juice, scallions, garlic, and 1/4 teaspoon pepper in a resealable plastic bag. Add the chicken pieces; seal and toss well to coat. Place in the refrigerator and marinate overnight.
• Prepare a grill for indirect-heat cooking or preheat a grill pan over medium heat. Preheat an oven to 450 degrees F. Combine the brown sugar, ginger, water, and hoisin sauce in a glass bowl as a basting sauce.
• Remove the chicken from the marinade and pat dry. Place on the grill, skin-side down and cook until the skin is well marked, 6 to 8 minutes, keeping a close eye. Turn the chicken and basting constantly, cook the chicken for another 5 minutes. Transfer the chicken, skin-side up, to a baking sheet.
• Generously brush the chicken with the sauce and cook in the hot oven until the skin is crispy and the chicken is cooked through, about 15 to 20 minutes.
• Let rest under a foil tent for 10 minutes, then it's "nom-nom" time.