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Full Online Book HomeLearning KitchenLow_fat - Chicken - Hoisin Barbecued Chicken
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Low_fat - Chicken -  Hoisin Barbecued Chicken Post by :fostermom Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3471

Click below to download : Low_fat - Chicken - Hoisin Barbecued Chicken (Format : PDF)

Low_fat - Chicken - 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 degrees.

Remove chicken from bowl; reserve marinade. Place chicken on a broiler pan coated with cooking spray. Bake at 375 degrees 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).

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1/4 teaspoon salt 1/4 teaspoon pepper 4 skinned chicken breast halves -- (6oz) 8 chicken drumsticks -- (4oz) skinned 1/4 cup honey 2 T Dijon mustard 3/4 teas paprika 1/8 t. garlic powder 1 1/4 finely crushed cornflakes (about 4 cups uncrushed cereal) 1/2 cup finely chopped pecans Vegetable cooking spray Preheat oven to 400 degrees. Sprinkle salt and pepper evenly over chicken; set aside. Combine honey and next 3 ingredients in a bowl. Combine cornflakes and pecans in a shallow bowl; stir well. Brush both sides of chicken with honey mixture; dredge in cornflake mixture. Place chicken pieces on a

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1 1/2 tablespoon Dijon mustard 1 pound boneless, skinless chicken breasts, fat trimmed 1 1/2 tablespoon frozen orange-juice concentrate, thawed 1 1/2 tablespoon honey 1/2 teaspoon salt, to taste 1 teaspoon sesame oil (or oil of choice) Cut chicken crosswise into 3/4-inch-wide strips. In a medium-sized bowl, whisk together mustard, orange-juice concentrate, honey, sesame oil and pepper until smooth. Add the chicken strips and toss to combine. Cover and marinate in the refrigerator for about 15 minutes. Meanwhile, prepare grill or preheat the broiler. Lightly oil rack or coat it with nonstick cooking spray. Remove the chicken strips from the marinade,