Rating: 4.5 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 5
  • 5 star values: 7

Hoisin sauce forms the base of this simple barbecue sauce seasoned with garlic. The Cantonese are particularly fond of using it with barbecued chicken, duck, and pork.

Nina Simonds
Recipe by Cooking Light January 2001

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Recipe Summary

Yield:
8 servings (serving size: 1 drumstick, 1 thigh, and about 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

241 calories; calories from fat 23%; fat 6.1g; saturated fat 1.5g; mono fat 1.9g; poly fat 1.8g; protein 26.6g; carbohydrates 17.8g; fiber 0.7g; cholesterol 97mg; iron 1.7mg; sodium 727mg; calcium 26mg.
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