Here is the recipe I used to go along with the Oriental Coleslaw... Delish!
The Menu:
Hoisin BBQ Chicken
The Original Recipe:
I got this from the Babycenter bullitin boards
Hoisin Barbecued Chicken
BARBECUE SAUCE:
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
REMAINING INGREDIENTS:
8 chicken drumsticks, skinned and trimmed (about 2 pounds)
8 chicken thighs, skinned and trimmed (about 2 pounds)
Cooking spray
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.
Yield: 8 servings (serving size: 1 drumstick, 1 thigh, and about 1 tablespoon sauce) Cooking Light, JANUARY 2001
The Way I Made It My Own:
I made it into a crockpot version! I served it over white rice.
Hoisin BBQ Chicken
BARBECUE SAUCE:
2/3 cup hoisin sauce
3 tablespoons rice wine or sake
3 tablespoons low-sodium soy sauce
3 tablespoons ketchup
3 tablespoons brown sugar
1 tablespoon minced garlic
REMAINING INGREDIENTS:
4-6 bonless skinless chicken breasts cut into strips
To prepare barbecue sauce, combine first 6 ingredients in crockpot; add chicken. Cook on low 8 hours or until chicken falls apart. Serve over White Rice.
The Menu:
Hoisin BBQ Chicken
The Original Recipe:
I got this from the Babycenter bullitin boards
Hoisin Barbecued Chicken
BARBECUE SAUCE:
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
REMAINING INGREDIENTS:
8 chicken drumsticks, skinned and trimmed (about 2 pounds)
8 chicken thighs, skinned and trimmed (about 2 pounds)
Cooking spray
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.
Yield: 8 servings (serving size: 1 drumstick, 1 thigh, and about 1 tablespoon sauce) Cooking Light, JANUARY 2001
The Way I Made It My Own:
I made it into a crockpot version! I served it over white rice.
Hoisin BBQ Chicken
BARBECUE SAUCE:
2/3 cup hoisin sauce
3 tablespoons rice wine or sake
3 tablespoons low-sodium soy sauce
3 tablespoons ketchup
3 tablespoons brown sugar
1 tablespoon minced garlic
REMAINING INGREDIENTS:
4-6 bonless skinless chicken breasts cut into strips
To prepare barbecue sauce, combine first 6 ingredients in crockpot; add chicken. Cook on low 8 hours or until chicken falls apart. Serve over White Rice.
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