If it’s raining buckets outside or you ran out of propane or charcoal, this is a delicious Asian BBQ Chicken you can make in the oven. You can whip up the sauce in minutes, while the chicken bakes. It’s an easy #WeekdaySupper! Served with steamed rice or salad for a Asian-inspired weeknight meal.
Each week our contributors of #SundaySupper team up and inspire you to make these easy and delicious recipes during your busy week.
Asian BBQ Sauce
1 cup Saucy Susan Peach Apricot Sassy Sauce*
4 cloves garlic, minced
1/3 cup low sodium soy sauce
1/3 cup Hoisin sauce
1 Tbsp. Worcestershire sauce
1 tsp. sesame seed oil
1 tsp. grated fresh ginger
4 Tbsp. sugar
1/2 tsp. red pepper flakes
1/2 tsp. coriander
2 tsp. dijon mustard
For the chicken:
3-1/2 lbs. drumstick or thighs, skin removed
(We are trying to watch our cholesterol and I removed all the skin)
Salt and Pepper
Olive oil
Preheat oven to 350 degrees F. Remove skin from chicken(optional). To remove the skin from the drumsticks, use a dry paper towel to hold on to the skin and pull from the leg.
Wash chicken and pat dry.
Season with salt and pepper
Line a baking pan with heavy duty aluminum foil (recommended).
Lay chicken on foil and sprinkle with salt and pepper and drizzle with olive oil.
In a medium saucepan, add all BBQ sauce ingredients and bring to a simmer.
Reduce to low while chicken is baking. Reserve one cup for dipping.
Bake chicken approximately 1 hour, turning halfway through cooking time.
The last ten minutes of cooking time, spoon warm BBQ sauce liberally over chicken.
Bake an additional 10 minutes, turn and spoon remaining sauce over chicken.
I put the chicken under the broil for about 5 minutes, turning occasionally.
Sprinkle with Sesame Seeds and get plenty of napkins!
These drumstick are sweet and spicy and very sticky!
*Saucy Susan can be found near ketchup and BBQ sauce.
You can replace it with peach or apricot preserves.
~Adapted from Lauren’s Latest
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