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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Cooking Light, JANUARY 2001 Ingredients:
2/3 cup hoisin sauce |
3 tablespoons rice wine or 3 tablespoons 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) |
cooking spray |
Directions:
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.
2. Add chicken to barbecue sauce in large bowl; toss to coat. Cover and marinate in refrigerator 8 hours or overnight.
3. Preheat oven to 375°.
4. Remove chicken from bowl; reserve marinade. Place chicken on a broiler pan coated with cooking spray.
5. Bake at 375° for 30 minutes. Turn chicken; baste with reserved marinade. Bake an additional 20 minutes or until done. Discard marinade.
6. 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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