Hoisinbarbecuedchicken Recipes

BAKED BAR-BE-QUE CHICKEN

Baked Bar-be-Que Chicken image

This is a simple yet wonderful dish that's full of flavor. The meat is very moist and falls off the bone. We love to serve this dish in our home with rice and fresh corn on the cob.

Provided by Julie

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h40m

Yield 6

Number Of Ingredients 3

Ingredients

1 (2 to 3 pound) whole chicken, cut into pieces
2 teaspoons garlic powder
1 ½ cups prepared barbecue sauce

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a shallow baking dish and sprinkle with garlic powder. Cover and bake 1 hour at 350 degrees F (175 degrees C).
Remove baking dish from oven and drain any fat from dish. Pour the barbecue sauce evenly over the chicken and bake uncovered for 30 minutes at 350 degrees F (175 degrees C). Remove and serve.

Nutrition Facts : Calories 503.5 calories, Carbohydrate 23.3 g, Cholesterol 141.9 mg, Fat 28.7 g, Fiber 0.5 g, Protein 35.3 g, SaturatedFat 8.2 g, Sodium 832 mg, Sugar 16.5 g

HOISIN BARBECUED CHICKEN

Hoisin Barbecued Chicken image

Make and share this Hoisin Barbecued Chicken recipe from Food.com.

Provided by dicentra

Categories Chicken

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

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

Steps:

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.

CRISPY-SKIN HOISIN BBQ CHICKEN

Crispy-Skin Hoisin BBQ Chicken image

Provided by Food Network

Time 13h5m

Yield 4 servings (1 leg quarter or 2 thighs a serving)

Number Of Ingredients 10

Ingredients

1/2 cup soy sauce
Juice of 1 lemon
2 scallions, cut into 1-inch pieces
2 cloves garlic, minced
Freshly ground pepper
4 chicken quarters or 8 bone-in chicken thighs
2 tablespoons packed light brown sugar
1 teaspoon grated fresh ginger
1/2 cup water
1/4 cup hoisin sauce

Steps:

Combine the soy sauce, lemon juice, scallions, garlic, and 1/4 teaspoon pepper in a resealable plastic bag. Add the chicken pieces; seal and toss well to coat. Place in the refrigerator and marinate overnight.
Prepare a grill for indirect-heat cooking or preheat a grill pan over medium heat. Preheat an oven to 450 degrees F. Combine the brown sugar, ginger, water, and hoisin sauce in a glass bowl as a basting sauce.
Remove the chicken from the marinade and pat dry. Place on the grill, skin-side down and cook until the skin is well marked, 6 to 8 minutes, keeping a close eye. Turn the chicken and basting constantly, cook the chicken for another 5 minutes. Transfer the chicken, skin-side up, to a baking sheet.
Generously brush the chicken with the sauce and cook in the hot oven until the skin is crispy and the chicken is cooked through, about 15 to 20 minutes.
Let rest under a foil tent for 10 minutes, then it's "nom-nom" time.

OVEN-STYLE BARBEQUED CHICKEN

Oven-Style Barbequed Chicken image

Provided by Food Network Kitchen

Categories main-dish

Time 2h20m

Yield 4 main course servings

Number Of Ingredients 20

Ingredients

2 tablespoons vegetable oil
1 tablespoon plus 1 teaspoon chili powder
3/4 teaspoon paprika
3/4 teaspoon rubbed sage
1/2 teaspoon dry mustard
1/2 teaspoon ground ginger
Pinch of cayenne pepper
3 1/2 pounds mixed chicken parts- legs, thighs, and breast (skin-on), about 8 pieces
Kosher salt and freshly ground black pepper
1 cup QUICK BARBEQUE SAUCE, recipe follows
2 tablespoons vegetable oil, like soy, corn or peanut
1/2 medium Spanish onion, chopped
6 cloves garlic, minced
Pinch of crushed red pepper
1 tablespoon tomato paste
1 (28-ounce) can whole, peeled tomatoes (with puree), pureed
1 cup plus 2 tablespoons red wine vinegar
1 cup firmly packed light brown sugar
1 1/2 teaspoon kosher salt
Freshly ground black pepper

Steps:

In a large bowl, mix together the oil, chili powder, paprika, sage, mustard, ginger, and cayenne until a paste is formed.
Add the chicken pieces and rub the spice paste all over, including under the skin. Cover with plastic wrap and refrigerate for 2 hours.
Preheat the broiler. Place a rack about 9 inches from the broiler element. Place the chicken on a foil-lined baking sheet or broiler pan. Season the chicken all over with salt and pepper and arrange skin-side down. Broil for 10 minutes, turning the pan occasionally so the meat cooks evenly. Remove the pan from the oven and baste the meat all over with the sauce, turn the chicken pieces skin side-up and broil, basting and turning the pan occasionally, until cooked through and crispy and the sauce has browned lightly, about 10 minutes more. Transfer to a serving platter and serve immediately.
Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more.
Add the tomatoes, vinegar, sugar, and salt and bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes. Season with pepper. Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month.

HOISIN OVEN BARBECUE CHICKEN

Hoisin Oven Barbecue Chicken image

Bake the chicken on a broiler pan only, this makes for a better texture and tasting chicken with more flavor and the fat drips to the bottom. Prep time includes 8 hours marinating time.

Provided by Kittencalrecipezazz

Categories Poultry

Time 8h50m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2/3 cup hoisin sauce
3 tablespoons rice wine vinegar
3 tablespoons soy sauce (low sodium can be used if desired)
3 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon minced garlic
8 chicken drumsticks (skin off if desired)
8 chicken thighs (skin off if desired)

Steps:

To prepare the barbecue sauce: combine the first 6 ingredients in a medium bowl.
Place 3/4 cup sauce in a large bowl; cover, and chill the remaining barbecue sauce.
Add the chicken legs and thighs to the sauce in the large bowl; toss to coat.
Cover, and marinate in the refrigerator for 8 hours, or overnight.
Set oven to 375 degrees.
Remove the chicken from the fridge.
Place the chicken on a broiler pan coated with cooking spray; reserving the marinade from the bowl.
Bake at 375 for 30 minutes.
Turn the chicken; baste with reserved marinade.
Bake an additional 20 minutes, or until the chicken is done, and discard the marinade On top of the stove, bring the 3/4 cup of the reserved marinade from the fridge to a boil in a small saucepan; reduce heat, and cook until slightly thickened to about 1/2 cup (this should take about 5 minutes).
Drizzle the hot chicken with the sauce before serving, or serve the sauce at the table.

Nutrition Facts : Calories 386.8, Fat 21.4, SaturatedFat 6, Cholesterol 138.7, Sodium 916.8, Carbohydrate 14.9, Fiber 0.7, Sugar 10.5, Protein 31.9

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