Baked Hoisin Chicken
Serve with a green salad and rice pilaf.

8 servings (1 drumstick, 1 thigh, & about 1 tablespoon sauce each)

Hoisin 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

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°.

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.

Per Serving: 243 Calories; 6g Fat (23.3% calories from fat); 1g Saturated Fat; 30g Protein; 14g Carbohydrate; 1g Dietary Fiber; 114mg Cholesterol; 763mg Sodium. Exchanges: 4 Lean Meat; 0 Vegetable; 0 Fat; 1 Other Carbohydrates.

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