Hoisin Baked Chicken
- Number of Servings: 4
Ingredients
4 chicken legs (about 2 lb/1 kg)1/2 cup (125 mL) hoisin sauce2 tbsp (25 mL) ketchup3 cloves garlic, minced2 tbsp (25 mL) each rice vinegar and soy sauce1/4 tsp (1 mL) Chinese five-spice powder
Preparation:
Remove skin and any fat from chicken. In small bowl, combine hoisin sauce, ketchup, garlic, rice vinegar, soy sauce and five-spice powder.
Place chicken on foil-lined rimmed baking sheet; spread half of the sauce over chicken. Bake in 400°F (200°C) oven for 30 minutes. Spread with remaining sauce; bake until juices run clear when chicken is pierced, about 20 minutes.
Additional Information
*
Variation
Hoisin Barbecued Chicken: Follow first paragraph as directed. Place chicken, meaty side down, on greased grill or grill pan over medium heat. Close lid or cover pan and grill, turning once, for 30 minutes. Spread with sauce; grill, turning and basting with sauce once more, until juices run clear when chicken is pierced, about 10 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user BETTYBOOTIE.
Remove skin and any fat from chicken. In small bowl, combine hoisin sauce, ketchup, garlic, rice vinegar, soy sauce and five-spice powder.
Place chicken on foil-lined rimmed baking sheet; spread half of the sauce over chicken. Bake in 400°F (200°C) oven for 30 minutes. Spread with remaining sauce; bake until juices run clear when chicken is pierced, about 20 minutes.
Additional Information
*
Variation
Hoisin Barbecued Chicken: Follow first paragraph as directed. Place chicken, meaty side down, on greased grill or grill pan over medium heat. Close lid or cover pan and grill, turning once, for 30 minutes. Spread with sauce; grill, turning and basting with sauce once more, until juices run clear when chicken is pierced, about 10 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user BETTYBOOTIE.
Nutritional Info Amount Per Serving
- Calories: 233.9
- Total Fat: 5.8 g
- Cholesterol: 104.7 mg
- Sodium: 1,165.7 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 0.8 g
- Protein: 27.6 g
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