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.
2/3 cup hoisin sauce
3 tablespoons rice wine or sake
3 tablespoons low-sodium soy sauce
3 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon minced garlic
8 chicken drumsticks, skinned and trimmed (about 2 pounds)
8 chicken thighs, skinned and trimmed (about 2 pounds)
How to Make It
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.
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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.
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!
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.
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!