CRISPY-SKIN HOISIN BBQ CHICKEN
Provided by Food Network
Time 13h5m
Yield 4 servings (1 leg quarter or 2 thighs a serving)
Number Of Ingredients 10
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.
BARBECUED CHICKEN
Steps:
- Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
- Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.
- Serve with extra barbecue sauce on the side.
- In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
- Yield: 1 1/2 quarts
HOISIN BARBECUED CHICKEN
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
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.
OVEN BBQ CHICKEN DRUMSTICKS
A wonderful chicken recipe that can either be nice and gentle, or have a bit of a kick!
Provided by Nichole S
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 1h10m
Yield 3
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place drumsticks in a baking dish.
- Whisk water, ketchup, vinegar, brown sugar, butter, salt, Worcestershire sauce, mustard, and chili powder together in a bowl; pour mixture over drumsticks. Cover with aluminum foil.
- Bake in preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, turning chicken about halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 443.3 calories, Carbohydrate 20.7 g, Cholesterol 142.3 mg, Fat 22.2 g, Fiber 0.8 g, Protein 39.4 g, SaturatedFat 7.8 g, Sodium 2071.9 mg, Sugar 18.3 g
HOISIN OVEN BARBECUE CHICKEN
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
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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