Oven-Barbecued Asian Chicken

I love trying new recipes! For me, there is a challenge to find new recipes that incorporate healthy food in a new way. Over-Barbecued Asian Chicken was a recipe I had wanted to try for a while. It looked so yummy! My brother was in town a few weeks ago and he wanted to cook, so we went for it. My over all assessment was that it was not amazing, but still good. It does, however, satisfy your craving for Chinese food in a healthy way! Another alternative is to use the sauce in a stir fry, which I think might even be better! So here it is:

Oven-Barbecued Asian Chicken (GF)

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 (found it at Target!)
• 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

Notes: I used a double package of boneless, skinless chicken breast and doubled the sauce in order to cover the chicken well. Since I used chicken breast, the cooking time took about 30 minutes.

Preparation:
1. Preheat oven to 350°F. Coat a 9-by-13-inch (or similar-size) baking dish with tin foil and greece with butter.
2. 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.
3. 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 (Note: My chicken only took 30 minutes to cook).

Nutrition:
Per serving: 361 calories; 16 g fat ( 4 g sat , 6 g mono ); 144 mg cholesterol; 11 g carbohydrates; 4 gadded sugars; 42 g protein; 1 g fiber; 547 mg sodium; 473 mg potassium.

Comments:
I didn't include the hot sauce or soy sauce so that probably changed the taste a bit. I think this is a recipe I will use once and a while, but not on a weekly basis.

Source: Eating Well, November/December 2011 Issue, Photo from Eatingwell.com