Hoisin Barbecue Chicken

Hoisin sauce is one of my favorite Chinese condiments.   Like ketchup in the US, hoisin is a dipping sauce that is also used as a base in a lot of Asian inspired barbecue sauces.  Hoisin, made with soybeans, garlic, chilies, and spices, is more complex in flavor and provides an element of saltiness and spiciness in addition to its sweet flavor.  It is also very thick in consistency which is great for this recipe because it allows the sauce to really stick to the meat and create a caramelized crust as it cooks.   This chicken truly benefits from marinating overnight, so if you have the time I would recommend not skipping that step.   I have made this as explained below and with boneless/skinless chicken thighs.  If you use the boneless/skinless thighs, decrease the cooking time to 30 minutes. 

Hoisin Barbecue Chicken

Cooking Light

Serves 6-8

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

Preparation
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.