Picked by Jane: Oven BBQ Asian Chicken

Hi All! Today I thought I share a recipe that I pinned onto my food board on Pinterest. This has been one of the most re-pinned items on my board, so I thought I'd give it a try.

The Pin-spiration via Eating Well

It's a super easy recipe. The worst part was definitely skinning the chicken! Oh my gosh, I thought was going to pass out! Ok, maybe that's a bit dramatic, but really - I am NOT a fan of the skinning. I usually just buy boneless, SKINLESS breasts, but the recipe called for bone-in so that's what I did.

Here's the recipe:

Ingredients

1 bunch scallions
1/4 cup hoisin sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 teaspoon Asian hot sauce, such as Sriracha, or to taste
1/4 teaspoon Chinese five-spice powder (see Tips)
4 bone-in chicken thighs (1 1/4-1 1/2 pounds total), skin removed, trimmed
4 chicken drumsticks (1-1 1/4 pounds total), skin removed, trimmed
1 1/2 teaspoons toasted sesame seeds (see Tips)

Preparation

Preheat oven to 350°F. Coat a 9-by-13-inch (or similar-size) baking dish with cooking spray.
Thinly slice 1/4 cup scallion greens; set aside. Mince the whites. Whisk the scallion whites, hoisin sauce, soy sauce, ginger, garlic, hot sauce and five-spice powder in a large bowl. Add chicken and toss to coat. Arrange the chicken in an even layer in the prepared baking dish, meatier-side down. Pour any remaining sauce from the bowl over the chicken.
Bake, turning once halfway so the meatier side is up, until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, about 1 hour. Transfer the chicken to a serving platter and top with any remaining sauce from the baking dish. Sprinkle with sesame seeds and the reserved scallion greens.

Here's how mine turned out ~