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

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.

How to Make It

Step 1

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.

Step 2

Add chicken to barbecue sauce in large bowl; toss to coat. Cover and marinate in refrigerator 8 hours or overnight.

Step 3

Preheat oven to 375°.

Step 4

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.

Step 5

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.

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Ratings & Reviews

Reneeps' review

July 22, 2015
This was awesome. I used chicken breasts....yummy! 

EllenDeller's Review

July 01, 2014
This is a delicious marinade and sauce. My only change was time and temp of cooking, as I prefer chicken cooked for a shorter time at a higher temperature. It took 35 minutes at 425 degrees, and after 10 minutes I added diced potatoes, red bells, and yellow squash tossed in a bit of olive oil and garlic salt. That with a sliced tomato made a great dinner.

kbowker's Review

June 09, 2012
I didn't have hoisin sauce, so I just doubled the barbecue recipe. I used chicken breasts instead, marinated for 8 hours, and grilled them. The chicken was so moist and flavorful that there was no need for any extra sauce!

crysmys's Review

March 28, 2012
I made as directed, but have to agree with the other reviewers that the marinade wasn't necessary -- it didn't add anything. Will defiitely make again,, though I'll add more garlic.

mrscrazyed's Review

February 27, 2012
The title of this recipe confused me -- barbeque in the title but the chicken is baked. Don't do it -- definitely barbeque if you can. The grilling makes a huge difference. We used chicken thighs instead of leg quarters, and marinated overnight. Next time -- and there will definitely be a next time -- we'll double the sauce. DH basted the chicken with all the sauce instead of cooking it on the stove. A wonderful idea! Tasted out of this world. But we needed more sauce. Might try this with chicken breasts, but cooking might be a little tricky.

healthyhandfuls's Review

November 21, 2010
Very good. Did not marinate chicken, nor did I grill it. Put sauce on chicken thighs, and put them in the oven. Will definitely make this again. Served with green beans and sweet potatoes.

Carol47's Review

June 12, 2010
I love this recipe. It is fabulous as written and I've used it often. It's also adaptable to variations: I've added Worcestershire, Chinese 5-spice, cayenne and/or chipotle for heat and smoke, balsamic vinegar for a little bite and sherry when I didn't have sake. It's delicious and flexible and best of all, it makes me look like a grill master which I am not!

LindaT's Review

August 09, 2009
Really tasty. I would have liked this a bit sweeter so next time I'll incease the brown sugar a bit. I grilled this on my stovetop grill pan. Leftovers will be great on a salad

RachelSmith's Review

July 31, 2009
Delicious. Next time, we'll try it on the grill. Would make a great wing sauce.

TriciaS's Review

July 05, 2009
GREAT flavor, marinated overnight. Used drumsticks & boneless chicken breasts. Served with Black Bean Salsa. Easy & delicious!!