Traditional recipes

Barbecued Chicken with Ginger and Black Bean Sauce recipe

Barbecued Chicken with Ginger and Black Bean Sauce recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken thigh

An easy, mouthwatering, Asian-inspired marinade for barbecued chicken.

29 people made this

IngredientsServes: 2

  • 6 skinless chicken thighs
  • 1 tablespoon minced fresh ginger root
  • 1 tablespoon minced garlic
  • 1 tablespoon black bean sauce, such as Wing Yip or Sharwood's
  • 1 teaspoon sesame oil
  • freshly ground black pepper to taste

MethodPrep:15min ›Cook:20min ›Extra time:1hr45min › Ready in:2hr20min

  1. Place thighs in a bowl, and add ginger, garlic, black bean sauce, sesame oil, and ground black pepper. Stir well until completely coated. Marinate in the refrigerator for 2 hours.
  2. Barbecue chicken over medium heat until no longer pink but still juicy, about 20 minutes, turning only once.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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Reviews & ratingsAverage global rating:(21)

Reviews in English (15)

by Veronica

Wow!! This recipe was incredible. I used boneless, skinless chicken thighs, and grilled them outdoors on our barbecue. I marinated the thighs for 2 1/2 hours at room temperature, and they were brilliant. My husband, and two kids *ages one and three* loved them too. This will easily become a regular in our house!! Thanks for the great and easy recipe.-18 Jul 2008


YUM!! I am a uni student living with three girls. We are always looking for great recipes to impress each other and our frequent guests. This recipe is terrific!! It has a mouthwatering aroma and is very flavourful. We don't have an outdoor barbecue so I used our George Foreman instead and it worked just fine. My date was incredibly impressed, he told everyone that I am a great cook.-18 Jul 2008


this was pretty good. next time i make it, i will add either fish sauce or soy sauce to add more flavour. even some lemon may add a little more.-18 Jul 2008

Barbecued Chicken with Ginger and Black Bean Sauce recipe - Recipes

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  • Broiler-fryer a young, tender chicken about 7 weeks old which weighs 2 1/2 to 4 1/2 pounds when eviscerated. Cook by any method.
  • Rock Cornish Game Hen - a small broiler-fryer weighing between 1 and 2 pounds. Usually stuffed and roasted whole.
  • Roaster - an older chicken about 3 to 5 months old which weighs 5 to 7 pounds. It yields more meat per pound than a broiler-fryer. Usually roasted whole.
  • Capon - Male chickens about 16 weeks to 8 months old which are surgically unsexed. They weigh about 4 to 7 pounds and have generous quantities of tender, light meat. Usually roasted.
  • Stewing/Baking Hen - a mature laying hen 10 months to 1 1/2 years old. Since the meat is less tender than young chickens, it's best used in moist cooking such as stewing.
  • Cock or rooster - a mature male chicken with coarse skin and tough, dark meat. Requires long, moist cooking.

Approximate Chicken Cooking Times
Type of Chicken Weight Roasting
350 °F
Simmering Grilling
Whole broiler fryer+ 3 to 4 lbs. 1 1/4 - 1 1/2 hrs. 60 to 75 min. 60 to 75 min*
Whole roasting hen+ 5 to 7 lbs. 2 to 2 1/4 hrs. 1 3/4 to 2 hrs. 18-25 min/lb*
Whole capon+ 4 to 8 lbs. 2 to 3 hrs Not suitable 15-20 min/lb*
Whole Cornish hens+ 18-24 oz. 50 to 60 min. 35 to 40 min. 45 to 55 min*
Breast halves, bone-in 6 to 8 oz. 30 to 40 min. 35 to 45 min. 10 - 15 min/side
Breast half, boneless 4 ounces 20 to 30 min. 25 to 30 min. 6 to 8 min/side
Legs or thighs 8 or 4 oz. 40 to 50 min. 40 to 50 min. 10 - 15 min/side
Drumsticks 4 ounces 35 to 45 min. 40 to 50 min. 8 to 12 min/side
Wings or wingettes 2 to 3 oz. 30 to 40 min. 35 to 45 min. 8 to 12 min/side

1/2 cup light sour cream
1/4 cup FRENCH'S® Honey Mustard
1/4 cup chopped chutney or apricot jam
3/4 tsp. salt-free spicy seasoning or Jerk seasoning
1/4 tsp. salt
1 1/4 lbs. chicken, cooked and cubed (about 3 cups)
1 medium apple, thinly sliced
2 medium green onions, chopped

BLEND sour cream, mustard, chutney and spices in large bowl.
STIR in chicken, apple and green onions. Cover and chill.
SERVE over salad greens or on whole wheat rolls.
Used with Permission from French's Kitchen
Print this Recipe

Chicken Soup Recipes
Chicken Tortilla Soup

Chicken and Dumplings
Chicken with Biscuits

Stir-Fry Recipes
Chicken Stir Fry

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Refrigerator Home Storage (at 40° F or below) of Chicken Products
Product Refrigerator Storage Times
Fresh Chicken, Giblets or Ground Chicken 1 to 2 days
Cooked Chicken , Leftover 3 to 4 days
Chicken Broth or Gravy 1 to 2 days
Cooked Chicken Casseroles, Dishes or Soup 3 to 4 days
Cooked Chicken Pieces, covered with broth or gravy 1 to 2 days
Cooked Chicken Nuggets, Patties 1 to 2 days
Fried Chicken 3 to 4 days
Take-Out Convenience Chicken (Rotisserie, Fried, etc.) 3 to 4 days
Restaurant Chicken Leftovers, brought immediately home in a "Doggy Bag" 3 to 4 days
Store-cooked Chicken Dinner including gravy 1 to 2 days
Chicken Salad 3 to 5 days
Deli- sliced Chicken Luncheon Meat 3 to 5 days
Chicken Luncheon Meat, sealed in package 2 weeks (but no longer than 1 week after a "sell-by" date)
Chicken Luncheon Meat, after opening 3 to 5 days
Vacuum-packed Dinners, Commercial brand with USDA seal Unopened 2 weeks
Opened 3 to 4 days
Chicken Hotdogs, unopened 2 weeks (but no longer than 1 week after a "sell-by" date)
Chicken Hotdogs, after opening 7 days
Canned Chicken Products 2 to 5 years in pantry

Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This web site owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here

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Stir-fried chicken with broccoli & brown rice

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Sesame chicken salad

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Jerk chicken burger

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Fragrant spiced chicken with banana sambal

This spicy Asian-inspired dish is flavoured with coriander, cumin, turmeric, almonds and cardamom. Serve with a cooling chopped salad

Chicken garden salad with elderflower dressing

A British green salad with plenty of bite from crisp radishes, sugar snap peas, asparagus and Little Gem lettuce

Jerk chicken salad with papaya

Give chicken salad a Caribbean twist with jerk spice, creamy avocado and exotic papaya.

Chicken, edamame & ginger pilaf

Make this healthy rice pot for a mid-week supper - crammed with fibre and vitamin C

Chinese poached chicken & rice

A healthy Asian-inspired dish ideal for an easy dinner. Use the leftovers to make our cold chicken noodle salad for the next day.

Cajun grilled chicken with lime black-eyed bean salad & guacamole

Spice your chicken with cayenne, oregano, paprika and thyme then serve on a salsa-like storecupboard salad and avocado dip - this recipe makes enough for lunch the next day

Barbecued fish recipes

This collection of barbecue fish recipes is packed with plenty of summer seafood inspiration. Sausages, burgers and chicken drumsticks are what the majority of us throw on the barbecue when the weather gets warm, but fish is one of the most well-suited proteins to be given the flame-grilled treatment. The skin crisps up, cooking is done in a matter of minutes and the charred, smoky flavours marry perfectly with the sweet flavour of fish and seafood.

One reason home cooks tend to steer clear of barbecued fish is the fear of it sticking to the grill. While this shouldn’t happen if you oil the metal beforehand and the coals are hot enough, many recipes call for indirect contact with the grill anyway. Adam Byatt utilises yesterday’s news with his Barbecued trout cooked in newspaper Marcello Tully uses a banana leaf (although tin foil will work just as well) to steam his Barbecue sea bass escabeche and Cornelius Gallagher makes the most of cedar wood with his Cedar planked salmon with endive, apple and olives.

For some of the crispest fish skin you’ve ever tasted, however, direct exposure to the white-hot coals is essential – just take a look at Eric Chavot’s brilliant Grilled sea bream with fennel coleslaw or Robert Thompson’s Charred mackerel with tomato ceviche. And if you’re feeling particularly extravagant, give Nathan Outlaw’s Barbecued jerk lobster with coconut rice a go – it’s one of the tastiest ways to prepare the shellfish.

20 Not-Boring Chicken Dinners

Strapped for time and settling on chicken. again? With these healthy recipes, you can serve up a delicious chicken dinner with all of the innovation&mdashand none of the hassle&mdashof a gourmet dish.

Keep your taste buds happy and your weight-loss goals on track with these savory chicken breasts sweetened with balsamic vinegar and honey.

PREP TIME: 20 minutes
TOTAL TIME: 30 minutes

4 boneless, skinless chicken breast halves
Ground black pepper
1 Tbsp extra-virgin olive oil
2 cloves garlic, chopped
2 med Bosc pears, peeled, cored, and sliced
1 c reduced-sodium chicken broth
¼ c balsamic vinegar
1½ Tbsp honey
1½ tsp cornstarch

1. RINSE the chicken in cold water. Then pat dry with paper towels. Place each chicken breast half between two sheets of plastic wrap and pound the chicken breasts to ½" thick. Remove the plastic and sprinkle both sides of each breast with salt and pepper to taste.
2. HEAT the oil in a large skillet over medium-high heat. Add the chicken and cook for 3 to 4 minutes on each side, turning once, until it's no longer pink in the center and the juices run clear. Remove the chicken from the heat and transfer it to a platter. Cover to keep it warm.
3. ADD the garlic and turn the heat down to medium for 2 minutes, or until the garlic is soft. Add the pears and continue cooking for 3 to 4 minutes, stirring occasionally, until the pears are soft and golden brown.
4. COMBINE the chicken broth, balsamic vinegar, honey, and cornstarch in a small bowl. Pour over the pear mixture. Increase the heat to high until it comes to a boil, and then immediately lower the heat and simmer, stirring frequently for 4 to 6 minutes, or until the sauce thickens slightly. Return the chicken and any juices to the pan and cook for 1 to 2 minutes. Taste and adjust the seasoning, if necessary.
5. PLACE the chicken on individual serving plates or on a large platter. Use a slotted spoon to mound the fruit over the top. Spoon the sauce over the fruit and around the chicken. Serve immediately.

NUTRITION (per serving) 280 cal, 27 g pro, 27 g carb, 3 g fiber, 7 g fat, 1.5 g sat fat, 160 mg sodium

Luscious plum sauce and mandarin oranges give these chicken wraps their distinctive Asian flavor.

PREP TIME: 20 minutes
TOTAL TIME: 21 minutes

1 can (11 oz) mandarin oranges, drained, reserving 2 Tbsp syrup
¼ c plum sauce
1 Tbsp rice wine or wine vinegar
1 Tbsp grated fresh ginger
4 c cooked chicken cut into thin strips
1 red bell pepper, chopped
½ sm English cucumber, peeled, seeded, and chopped
2 scallions, thinly sliced on the diagonal
4 whole wheat tortillas (8" diameter)
8 leaves romaine lettuce

1. WHISK together the reserved mandarin syrup, plum sauce, vinegar, and ginger in a large bowl. Add the oranges, chicken, pepper, cucumber, and scallions and toss to coat well.
2. WRAP the tortillas in paper towels and microwave on high for 30 seconds, or until warmed. Place on a work surface. Place 2 lettuce leaves on each tortilla. Evenly divide the salad on the lettuce. Roll into cylinders and slice in half diagonally.

NUTRITION (per serving) 392 cal, 48 g pro, 40 g carb, 4 g fiber, 5.9 g fat, 1.6 g sat fat, 386 mg sodium

Combine a pre-baked pizza crust with fresh vegetables, a rich mix of three cheeses, and sliced chicken for a well-balanced meal that&rsquos ready in minutes.

PREP TIME: 10 minutes
TOTAL TIME: 30 minutes

¼ c prepared pesto
1 pre-baked pizza shell
2 portobello mushrooms, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
½ red onion, sliced
1 romano tomato, sliced
1 package (6 oz) precooked italian-flavor chicken strips
¼ c (1 oz) crumbled feta cheese
¼ c (1 oz) shredded parmesan cheese
¼ c (1 oz) shredded mozzarella cheese

1. PREHEAT the oven to 375°F.
2. BRUSH the pesto onto the pizza shell using a pastry brush. Top with the mushrooms, bell peppers, onion, tomato, chicken, feta, Parmesan, and mozzarella.
3. BAKE for 20 minutes, or until the cheeses are melted and the crust is golden.

NUTRITION (per serving) 228 cal, 14 g pro, 22 g carb, 2 g fiber, 9.3 g fat, 2.7 g sat fat, 402 mg sodium

Serve up a slimmed-down version of chicken fajitas. Simply sauté the chicken, onions, and red and green bell peppers in heart-healthy canola oil, and wrap the ingredients in a whole-wheat tortilla.

PREP TIME: 15 minutes
TOTAL TIME: 25 minutes

1 Tbsp canola oil
1 lb boneless, skinless chicken breast, cut into strips
½ green bell pepper, cut into strips
½ c red bell pepper, cut into strips
½ sm red onion, sliced
2 tsp ground cumin
¼ tsp salt
¼ tsp ground black pepper
½ c bottled or homemade salsa
1 chopped or sliced jalapeno chile pepper
12 whole wheat tortillas (7" diameter), heated
6 lime wedges
Shredded lettuce
1 tomato, sliced
Sliced scallions (optional)
Sliced cucumber (optional)
Shredded low-fat cheddar cheese (optional)
Fat-free sour cream (optional)

1. WARM the oil in a large nonstick skillet over medium heat. Add the chicken. Cook, stirring occasionally, for about 5 minutes, or until lightly browned. Test that the juices run clear and no pink remains.
2. ADD the bell peppers, onion, cumin, salt, and black pepper. Cook, tossing frequently, for about 4 minutes longer, or until the bell peppers are crisp-tender. Add the salsa and chile pepper. Cook for 1 minute more, or until heated through.
3. SERVE with the tortillas, lime, lettuce, and tomato. Garnish each serving with scallions, cucumber, cheese, and sour cream, if desired.

NUTRITION (per serving) 333 cal, 22 g pro, 39 g carb, 7 g fiber, 8.5 g fat, 0.4 g sat fat, 685 mg sodium

Eating salad for dinner can be a healthy option for a low-fat, good-carb diet plan. By adding black beans and corn, you can amp up the protein, fiber, and flavor.

PREP TIME: 10 minutes
TOTAL TIME: 18 minutes

¼ c light ranch dressing
¼ c mild green salsa
2 Tbsp chopped fresh cilantro

1 Tbsp chili powder
¼ tsp ground cumin
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp salt
1/8 teaspoon ground black pepper
1 lb thin chicken breast slices or chicken tenders
1 lime, quartered
6 c shredded romaine lettuce
1 can (15 oz) black beans, rinsed and drained
½ c corn kernels
1 med tomato, chopped
¼ c thinly sliced red onion

1. TO MAKE THE DRESSING: In a small bowl, mix the ranch dressing, salsa, and cilantro until blended. Cover and refrigerate.
2. TO MAKE THE SALAD: Coat a barbecue grill or ridged grill pan with olive oil spray, and heat to medium-hot. In a cup, mix the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub evenly on both sides of the chicken.
3. GRILL the chicken, turning once, for 3 to 4 minutes, or until it is no longer pink and the juices run clear. Transfer to a plate. Squeeze the lime over the cooked chicken.
4. TOSS the romaine with half the dressing in a large bowl. Divide among 4 plates.
5. SPRINKLE the beans, corn, tomato, and red onion equally over each serving and top with the grilled chicken. Serve the remaining dressing on the side.

NUTRITION (per serving) 295 cal, 34 g pro, 29 g carb, 10 g fiber, 5.7 g fat, 0.4 g sat fat, 788 mg sodium

Pair your favorite fruit chutney with hot pepper sauce and Jamaican jerk seasoning for a flavorful chicken dish.

PREP TIME: 4 minutes
TOTAL TIME: 16 minutes

¼ c jarred chutney
1 tsp caribbean style hot pepper sauce
4 boneless, skinless chicken breasts (about 6 oz each)
2 Tbsp Jamaican jerk seasoning
1 lb fresh asparagus, trimmed

1. PREHEAT grill to medium high. In small bowl, mix chutney and hot pepper sauce and set aside. Rub chicken with jerk seasoning.
2. GRILL breasts about 6 minutes per side or until cooked through and no longer pink inside, brushing every few minutes with chutney mixture.
3. MEANWHILE, grill asparagus about 6 minutes, turning occasionally. Remove chicken and asparagus from grill and arrange on platter to serve.

NUTRITION (per serving) 242 cal, 42 g pro, 11 g carb, 3 g fiber, 2.3 g fat, 0.6 g sat fat, 567 mg sodium

If you have leftover chicken breasts, slice them up and whip together this quick and healthy soup, topped with freshly baked, crispy corn tortilla strips.

PREP TIME: 10 minutes
TOTAL TIME: 25 minutes

3 c defatted chicken broth
½ c sliced onions
1 c diced red potatoes
½ lg green pepper, diced
2 tsp minced garlic
2 boneless skinless chicken breast halves, cut into thin strips
1 can (14 oz) mexican-style stewed tomatoes
1 tsp chopped jalapeno peppers
½ tsp ground cumin
4 (6") corn tortillas
1 Tbsp lime juice
¼ c chopped fresh cilantro

1. BRING ½ cup of the broth to a boil in a large soup pot over medium-high heat. Add the onions, potatoes, green peppers and garlic. Cook and stir for 5 minutes. Add the chicken cook and stir for 1 minute.
2. ADD the stewed tomatoes, jalapeno peppers, cumin and remaining 2½ cups of broth. Bring to a boil. Simmer the soup, uncovered, over medium heat for 15 minutes, or until the potatoes are soft.
3. MEANWHILE, preheat the oven to 350°F. Coat both sides of the tortillas with olive oil no-stick cooking spray cut them into thin strips and place on a baking sheet. Bake for 15 minutes, or until crisp.
4. ADD the lime juice and cilantro to the soup top each bowl with the tortilla strips.

NUTRITION (per serving) 205 cal, 22 g pro, 27 g carb, 3 g fiber, 1.6 g fat, 0.4 g sat fat, 572 mg sodium

Whole-grain mustard keeps this chicken moist as it broils. Served atop a bed of arugula and basil, these chicken breasts are a fresh meal ready within minutes.

PREP TIME: 20 minutes
TOTAL TIME: 30 minutes

1 Tbsp whole grain mustard
1 egg white
1 c fresh whole wheat bread crumbs
⅓ c (1½ oz) freshly grated Parmesan cheese
1 tsp grated lemon peel
4 boneless, skinless chicken breast halves, pounded to ½" thickness
¼ c chopped fresh basil
1 Tbsp balsamic vinegar
2 tsp extra-virgin olive oil
1/8 tsp salt
2 bunches watercress or arugula
3 lg plum tomatoes, chopped
½ sm red onion, finely chopped

1. COAT a broiler-pan rack with cooking spray. Preheat the broiler.
2. COMBINE the mustard and egg white in a shallow bowl. In another shallow bowl, combine the bread crumbs, cheese, and lemon peel. Dip the chicken into the mustard mixture, turning to coat, and then into the bread-crumb mixture, pressing to coat thoroughly with crumbs. Place the chicken on the prepared rack.
3. BROIL 6" from the heat for 10 minutes, turning once, or until golden brown and a thermometer inserted in the thickest portion registers 160°F and the juices run clear. If the chicken browns too quickly, turn off the broiler and bake the chicken in a 350°F oven for 15 minutes, or until golden brown and a thermometer inserted in the thickest portion registers 160°F and the juices run clear.
4. MEANWHILE, in a medium bowl, whisk together the basil, vinegar, oil, and salt. Add the watercress or arugula, tomatoes, and onion, and toss to coat well. Evenly divide the salad among 4 plates. Top each with a chicken breast.

NUTRITION (per serving) 339 cal, 47 g pro, 16 g carb, 2 g fiber, 9 g fat, 3 g sat fat, 499 mg sodium

Just a touch of tangy blue cheese goes a long way to liven up a classic chicken salad sandwich.

PREP TIME: 15 minutes
TOTAL TIME: 15 minutes

1 can (12½ oz) chunk white chicken, drained and rinsed, or 1½ cups chopped cooked chicken breast
3 Tbsp crumbled blue cheese
3 Tbsp fat-free mayonnaise
1 med carrot, shredded
¼ c finely chopped celery
2 Tbsp finely chopped white onion
1 clove garlic, finely chopped
Pinch of salt
Ground black pepper
6 slices sourdough or dark rye sandwich bread, toasted

COMBINE the chicken, cheese, mayonnaise, carrot, celery, onion, garlic, salt, and pepper to taste. Stir to mix. Spread on the toasted bread.

NUTRITION (per serving) 265 cal, 19 g pro, 40 g carb, 2 g fiber, 3.7 g fat, 1.7 g sat fat, 857 mg sodium

Load up on flavor-packed veggies, like red onions and roasted red peppers, to get a filling, low-fat chicken quesadilla. It's the perfect easy Mexican meal!

PREP TIME: 6 minutes
TOTAL TIME: 20 minutes

6 oz white mushrooms, sliced
1 clove garlic, minced
2 whole wheat tortillas (12" diameter)
4 oz cooked chicken breast, sliced
¼ red onion, chopped
1 jarred roasted red pepper packed in water, sliced
½ c shredded reduced fat cheddar cheese
½ c salsa
¾ avocado, sliced and sprinkled with lime juice
Lime wedges (garnish)

1. SAUTE mushrooms and garlic in a small nonstick skillet over medium high heat, stirring occasionally, until mushrooms are tender, 6 to 8 minutes.
2. HEAT sandwich press or waffle iron 5 minutes and spritz with cooking spray.
3. DIVIDE mushroom mixture onto half of each tortilla. Layer on chicken, onion, pepper, and cheese, and fold over tortilla. Place on press or iron and close top.
4. REMOVE from heat when quesadilla is warmed through and cheese is melted, 5 to 7 minutes. Serve hot, with salsa, avocado, and lime wedges on the side.

NUTRITION (per serving) 420 cal, 26 g pro, 42 g carb, 9 g fiber, 16.3 g fat, 2.2 g sat fat, 566 mg sodium

This low-cal salad is packed with protein and a rich mix of veggies, and perfectly combines sweet hoisin with spicy red pepper flakes for a burst of flavor.

PREP TIME: 10 minutes
TOTAL TIME: 15 minutes

8 wonton wrappers, cut into ¼"-wide strips
¼ c rice wine vinegar or white wine vinegar
2 Tbsp hoisin sauce
2 Tbsp water
1 Tbsp grated fresh ginger
1 clove garlic, minced
¼ tsp crushed red-pepper flakes
1 lb mixed greens
1 c bean sprouts
½ lb cooked boneless, skinless chicken breasts, shredded
2 carrots, shredded
2 scallions, thinly sliced

1. PREHEAT the oven to 400°F. Coat a baking sheet with nonstick spray. Separate the wonton strips and place on the baking sheet. Coat lightly with nonstick spray. Bake for 3 to 5 minutes, or until golden brown and crisp. Remove and set aside.
2. WHISK the vinegar, hoisin sauce, water, ginger, garlic, and red-pepper flakes in a large bowl until blended. Add the greens, sprouts, chicken, carrots, scallions, and reserved wonton strips. Toss gently to mix.

NUTRITION (per serving) 171 cal, 18 g pro, 22 g carb, 5 g fiber, 1.7 g fat, 0.4 g sat fat, 312 mg sodium

Spice up your basic barbecue sauce. Try this when you want your chicken to have an extra kick.

PREP TIME: 10 minutes
TOTAL TIME: 25 minutes

¼ c chili sauce
2 Tbsp reduced-sodium ketchup
1 Tbsp honey
1 Tbsp red-wine vinegar
1 tsp ground ginger
1 tsp Dijon mustard
¾ tsp ground black pepper
¼ tsp garlic powder
¼ tsp ground red pepper
4 boneless, skinless chicken breast halves (1 lb)

1. COMBINE the chili sauce, ketchup, honey, vinegar, ginger, mustard, black pepper, garlic powde,r and red pepper in a small saucepan. Bring to a boil over medium heat. Remove from the heat and set aside.
2. GRILL the chicken about 4" from the heat for 5 minutes. Turn, brush with the sauce and grill for 5 to 10 minutes, or until the chicken is no longer pink inside (test with a sharp knife). Brush the other side with the remaining sauce before serving.

NUTRITION (per serving) 150 cal, 18 g pro, 26 g carb, 0 g fiber, 0.5 g fat, 0 g sat fat, 546 mg sodium

With baby spinach and cannellini beans, this pasta is full of fiber, iron, and protein for a well-rounded and filling dinner in a pinch.

PREP TIME: 8 minutes
TOTAL TIME: 22 minutes

2 oz Barilla Plus multigrain penne pasta
2 chicken breasts, 4 to 5 oz each, pounded to an even ¼" thickness
1 tsp olive oil
Salt and pepper to taste
4 c baby spinach leaves
1 c cannellini beans, rinsed
1 clove garlic, crushed
½ tsp dried rosemary, finely chopped
2 heaping Tbsp diced roasted red bell pepper
2 Tbsp grated Parmesan

1. BOIL 1½ quarts of water, drop in the penne, stir, and cook until the pasta is al dente (about 9 to 11 minutes).
2. WHILE the pasta cooks, sear the chicken in a skillet to which you've added the olive oil, on medium-high (about 4 to 5 minutes per side), seasoning each side with a pinch of salt and pepper as the other side cooks. Remove the chicken from the skillet and set it aside.
3. REDUCE the heat under the skillet to medium. Add the spinach, beans, garlic, rosemary, and bell pepper. Turn frequently until the spinach wilts (about 1 to 2 minutes).
4. SLICE the chicken and toss it with the drained pasta and the spinach-and-bean mixture. Top each serving with half of the cheese.

NUTRITION (per serving) 415 cal, 41 g pro, 46 g carb, 10 g fiber, 6.6 g fat, 1.6 g sat fat, 803 mg sodium

Serve these crispy oven-fried chicken breasts with an easy-to-prepare corn and hot pepper salad.

PREP TIME: 12 minutes
TOTAL TIME: 22 minutes

4 boneless, skinless chicken breasts (4 oz each)
1 egg white, beaten slightly
¾ c no-salt-added blue corn chips, crushed
1 Tbsp chili powder
¼ tsp salt, divided
2 c fresh corn kernels or frozen corn kernels, thawed
2 poblano chile or Cubanelle peppers, seeded and diced or ½ green pepper, seeded and diced (wear plastic gloves when handling)
1 jalapeno chile pepper, seeded and diced (optional) (wear plastic gloves when handling)
¼ c finely chopped cilantro
1 Tbsp lime juice
2 tsp lime juice
1 lime, cut into wedges (optional, for garnish)

1. PREHEAT the oven to 400ºF.
2. COAT a medium ovenproof skillet with vegetable oil spray. Dip the chicken into the egg white. Combine the chips with the chili powder, press mixture into chicken, and arrange in skillet, leaving space between each piece. Lightly coat the chicken with vegetable oil spray and sprinkle with 1/8 teaspoon salt. Place the pan in the oven and bake for about 15 minutes, or until a thermometer inserted in the thickest portion registers 160ºF and the juices run clear.
3. MEANWHILE, in a bowl, combine the corn poblano, Cubanelle, or green bell pepper jalapeno chile pepper (if using) cilantro lime juice and the remaining 1/8 teaspoon salt. Stir to mix. Set aside.
4. REMOVE the chicken and allow to rest for 4 minutes. Slice each piece crosswise into 5 pieces. Serve with the corn salad. Garnish with lime wedges, if desired.

NUTRITION (per serving) 305 cal, 33 g pro, 37 g carb, 6 g fiber, 4.6 g fat, 0.6 g sat fat, 355 mg sodium

This filling recipe is a good way to use up extra items in your fridge since you can throw in whatever veggies you have on hand.

PREP TIME: 10 minutes
TOTAL TIME: 22 minutes

1 lb boneless, skinless chicken breasts, cut into thin strips
½ onion, thinly sliced
1 clove garlic, minced
½ red pepper, thinly sliced
1 c broccoli florets
1 c salsa
Ground black pepper
¼ tsp ground red pepper (optional)

1. COOK the chicken in a large nonstick skillet over medium heat, stirring frequently, until it is no longer pink and the juices run clear. Remove the chicken from the pan.
2. COOK the onion, garlic, pepper, and broccoli in the same pan until crisp-tender. Return the chicken to the pan. Add the salsa and stir to coat. Cook for 1 or 2 minutes. Season to taste with salt, pepper, and red pepper, if using. Serve immediately.

NUTRITION (per serving) 160 cal, 25 g pro, 7 g carb, 2 g fiber, 3 g fat, 0.5 g sat fat, 600 mg sodium

Replacing mayonnaise or bottled dressings with yogurt is a simple way to cut back on fat without sacrificing flavor.

PREP TIME: 15 minutes
TOTAL TIME: 30 minutes

¾ c plain low-fat yogurt
2 Tbsp lemon juice
1 Tbsp red wine vinegar
2 tsp oregano, finely chopped
2 sm cloves garlic, minced
Ground black pepper

1 bag (5 oz) salad greens
2 cooked rotisserie chicken breasts, skinned and cut into chunks
1 pint grape tomatoes, halved
3 kirby cucumbers, peeled and sliced
1 c kalamata olives, sliced
½ sm red onion, thinly sliced
½ c feta cheese, crumbled
4 whole wheat pitas (8" each)

1. TO MAKE THE DRESSING: In a small bowl, combine the yogurt, lemon juice, vinegar, oregano, and garlic. Season to taste with salt and pepper. Set aside.
2. TO MAKE THE SALAD: In a large bowl, combine the salad greens, chicken, tomatoes, cucumbers, olives, onion, and feta. Add the dressing and toss gently to combine.
3. WRAP the pitas in a paper towel, warm them in a microwave for 15 to 20 seconds, and serve with the salad.

NUTRITION (per serving) 270 cal, 18 g pro, 35 g carb, 5 g fiber, 8 g fat, 3 g sat fat, 540 mg sodium

Multigrain pasta adds fiber to this classic family favorite.

PREP TIME: 9 minutes
TOTAL TIME: 25 minutes

4 oz multigrain rotini pasta
2 tsp olive oil
1 lb boneless, skinless chicken breast tenders, cut into ½" pieces
1 pkg (8 oz) brown mushrooms (cremini), quartered
½ med red bell pepper, cut into strips
1 sm onion, chopped
2 cloves garlic, minced
¼ tsp salt
¼ tsp black pepper
1 can (14.5 oz) no-salt-added basil-garlic-oregano diced tomatoes
20 lg pitted black olives
1 Tbsp finely chopped fresh parsley

1. PREPARE pasta per package directions.
2. HEAT oil in large nonstick frying pan (with cover) over medium-high heat while making pasta. Add chicken and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer to bowl.
3. COMBINE mushrooms, bell pepper, onion, garlic, salt, and black pepper in pan. Reduce heat to medium, cover, and cook, stirring occasionally, until mushrooms exude liquid, about 3 minutes. Uncover and cook until most of the liquid evaporates, about 8 minutes.
4. STIR in tomatoes (with juice) and reserved chicken with any accumulated juices from bowl. Reduce heat to a simmer.
5. ADD drained pasta to pan. Add olives and toss gently to combine. Serve sprinkled with parsley.

NUTRITION (per serving) 498 cal, 24 g pro, 47 g carb, 8 g fiber, 24.4 g fat, 4.6 g sat fat, 874 mg sodium

Apple and chicken sausage are the perfect pair for a succulent, healthy dinner.

PREP TIME: 5 minutes
TOTAL TIME: 25 minutes

4 tsp olive oil
1 lb precooked chicken sausages, cut into ½" diagonal slices
4 med tart apples (such as Granny Smith or Idared), peeled, quartered, and cut into ½" wedges
¼ tsp black pepper
¼ tsp dried thyme
2 Tbsp maple syrup

1. HEAT 2 teaspoons of the oil in large nonstick frying pan over medium heat. Add sausage and cook, turning often, until lightly browned, about 6 minutes. Remove from pan.
2. ADD remaining 2 teaspoons oil to pan. Put in apple, pepper, and thyme and drizzle with syrup. Cook, tossing often, until tender, 12 to 14 minutes. Return sausage to pan and toss with apple to heat through.

NUTRITION (per serving) 375 cal, 19 g pro, 45 g carb, 4.4 g fiber, 14.2 g fat, 3.4 g sat fat, 643 mg sodium

This dish's sweet and creamy sauce uses light coconut milk instead of regular, cutting saturated fat by nearly 60%.

PREP TIME: 5 minutes
TOTAL TIME: 12 minutes

Rotisserie chicken (deli or prepared foods section)
13.5 oz can light coconut milk
1-2 Tbsp bottled red curry paste
4 tsp sugar
1 c fresh basil leaves

1. PULL meat from a rotisserie chicken in large pieces.
2. SPOON a few tablespoons from the top of the can of coconut milk into a medium skillet over medium-high heat. Stir in curry paste. Add sugar, remaining coconut milk, and salt and pepper to taste. Bring to a simmer, add chicken, and warm through. Stir in a cup of fresh basil leaves.
3. SERVE with rice and lime wedges.

NUTRITION (per serving) 371 cal, 44 g pro, 5.4 g carb, 1 g fiber, 17.3 g fat, 8.2 g sat fat, 187 mg sodium

White wine and grapefruit add a refreshing zing to pan-fried chicken.

PREP TIME: 10 minutes
TOTAL TIME: 30 minutes

4 boneless chicken breasts
½ tsp dried thyme
½ tsp salt
¼ tsp black pepper
2 Tbsp olive oil
¼ c dry white wine
¼ c chicken broth
3 Tbsp grapefruit juice
2 tsp honey
3 c trimmed watercress
2 grapefruit, cut into segments

1. SEASON chicken with thyme and half of the salt and pepper.
2. HEAT oil in frying pan over medium-high heat. Brown chicken, 6 minutes a side. Add next 4 ingredients. Simmer until reduced to ⅓ cup. Season with remaining salt and pepper.
3. PUT watercress and grapefruit on plates. Top with chicken and sauce.

NUTRITION (per serving) 266 cal, 27 g pro, 15 g carb, 2 g fiber, 10.2 g fat, 1.7 g sat fat, 438 mg sodium

The Chinese spareribs with the black bean sauce recipe

Chinese spareribs with black bean sauce 豉汁蒸排骨 is a savory and easy dish to make at home. This dish is one of the everyday meal for an average Chinese household.

Barbecued Chicken with Ginger and Black Bean Sauce recipe - Recipes

Pistachio-Crusted Chicken w/ Coconut-Chili-Ginger Sauce
Adapted from Back to the Family, 6-8

this recipe is adapted rather heavily, but the overall idea is the same. I used different quantities of herbs, and the recipe appeared to make more 'crust' than was needed for the amount of chicken, so the quantities are all scaled back a bit. i also tweaked the sauce some, using a couple of different ingredients and less butter to make it a little healthier. believe me, it's still rich and as Art said in the book's commentary, you could totally drink it.

a couple of quick notes: please don't skip the brining. did you not read the paragraph at the end of this post?! brining = genius. also, i thought this went nicely with a serving of millet, but couscous or rice would work too, with a little lime zest, coconut, and lime juice tossed in. enjoy!

pistachio-crusted chicken
4 brined*, boneless, skinless chicken breasts
1/2 quart buttermilk
1 1/2 c shelled pistachios
1 c grated Parmesan cheese
2 T fresh thyme, chopped
2 T fresh rosemary, chopped
2 T fresh parsley, chopped
2 c all purpose flour
sunflower oil, to taste

coconut-chili-ginger sauce
5 T butter, divided
2 shallots, minced
2 blades lemongrass, chopped
3 1/2" pieces of fresh ginger, sliced thinly
1 c sweet white wine (I used Muscato)
2 c chicken broth
2 T Thai red curry paste
1 T tamarind concentrate
1 T sweet red chile sauce
1 8-oz can light coconut milk
salt and pepper

remove chicken from brine and cut breasts in half. with a meat mallet, pound until 1/4" thick and place in nonreactive bowl. cover with buttermilk and cover. refrigerate for 1 hour.

place pistachios in food processor and pulse until finely chopped. place in bowl. add Parmesan cheese and herbs and pulse add to bowl of pistachios.

meanwhile, prepare the sauce. in a medium saucepan over med-hi heat, combine 1 T butter through wine and reduce by half. add broth, curry paste, tamarind, and sweet chili sauce and reduce by half. then add coconut and reduce by half. remove from heat and whisk in remaining 4 T butter until incorporated. season with salt and pepper. keep warm. (optional - take an emulsion blender to it to smooth it out, or toss it into the blender for a couple of pulses.)

preheat oven to 250 F.

place flour in a bowl separate from pistachio mixture and season with salt and pepper. remove chicken from fridge. remove one piece at a time, shake off excess buttermilk, and coat each side with flour. dip one side of the breast into the pistachio mixture and press pistachios onto that side. repeat with all chicken.

preheat a large nonstick pan over medium with a thin coating of sunflower oil. when ready, place chicken (in batches) in pan, pistachio side down, and cook 2-3 minutes. turn and cook other side the same. place chicken on a sheet pan and finish cooking in the oven for 8-10 minutes. removed, let rest for 5 minutes, and serve with warm coconut-chili-ginger sauce.

*Chicken Brine
from Back to the Family makes 1 1/4 c

1 c kosher salt
1/4 c sugar
5 cloves garlic
2 bay leaves
1 T black peppercorns
chicken being brined

place all ingredients and 2 c water in a saucepan over med-hi heat. stir until sugar and salt dissolve. remove from heat and let cool.

place chicken in a large nonreactive pot and cover with water. use a plate to weigh down chicken. pour brine over, cover, and let sit in brine at least 2 hours, preferably overnight.

Old School Oven Barbecued Chicken

This oven barbecue chicken is a great way to get indoor barbecue flavor when the grill is covered under snow, it's just too darned cold or you're too tired to fool with grilling. And yes, I realize that pouring commercially bottled barbecue sauce over chicken and baking it is absolutely deliciously easy, this recipe is the old school way of baking up a barbecued chicken dish.

The chicken cooks low and slow and y'all pretty much know how much I adore that method of cooking by now don't you? It's a simple and delicious supper anytime, and the result is a tender, juicy and very flavorful barbecue chicken.

You start by searing some chicken in a combo of butter and olive oil - I used a whole chicken I cut up myself this time but you can do this with your favorite pieces if you prefer. Just adjust your cooking times accordingly. Transfer the chicken to a baking dish.

Saute about half of a sliced, medium sized onion in the same pan you cooked the chicken in, just until the onion is softened. Deglaze the pan with a splash of the water, scrape up the browned bits in the pan, and transfer the contents over the chicken.

Pour 1/2 cup of water all around the chicken in the pan. Whisk together the remaining water, chili sauce, mustard, brown sugar, paprika, apple cider vinegar, Worcestershire sauce, Kitchen Bouquet, liquid smoke, hot sauce, and red pepper flakes.You can omit the mustard if you prefer. Pour that mixture all over the top of the chicken. Bake at 325 degrees F, uncovered, for about 1-1/2 hours, or until chicken is cooked through, basting occasionally if desired.

Kitchen Bouquet and Colgin brand Liquid Smoke are both pantry staples here in my kitchen, and really, in this part of The Deep South for those folks who still do a lot of scratch cooking. I use one or both of them regularly in many of my sauces. Kitchen Bouquet is a browning and seasoning sauce made from caramelized vegetables and it's used to enhance sauces and gravies. Liquid Smoke, which is like a liquid form of condensed smoke, adds a smokey flavor to the sauce. Each add their own elements of flavor, so use them if you have them, but if they aren't something you keep on hand or can't find, simply omit the two.

By the way, anybody else still have one of these baking dishes hanging around? I've had this Cornflower Blue baker since 1977, and believe it or not, I have used it regularly ever since. Guess it's pretty much a vintage piece now, sorta like me.

For more of my favorite chicken recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Old School Oven Barbecued Chicken

  • 1 (3- 4 pound ) whole chicken, cut up
  • Kosher salt and freshly cracked black pepper , to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 medium onion , sliced thin
  • 1 cup water , divided
  • 1/2 cup chili sauce or tomato sauce
  • 1/2 cup ketchup
  • 1 tablespoon yellow mustard
  • 2 tablespoons brown sugar
  • 1 teaspoon paprika
  • 1/8 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Kitchen Bouquet , optional
  • Splash liquid smoke , optional
  • 1 teaspoon hot sauce , optional
  • Couple dashes dried, red pepper flakes , optional

Preheat the oven to 325 degrees F. Heat the olive oil and butter in a large skillet in slightly over medium heat. Season one side of the chicken with salt and pepper, placing the seasoned side down in the skillet. Once in the pan, season the top and when browned, turn to brown the other side. Remove to a roasting or baking pan. Add the sliced onion to the pan drippings and cook until tender and lightly browned. Deglaze the pan with a splash of water, scraping up the browned bits in the pan. Pour over the chicken. Pour 1/2 cup of the water all around the chicken.

Meanwhile, whisk together the remaining water with all of the remaining ingredients. Pour over chicken and bake, uncovered, at 325 degrees F, for about 1-1/2 hours or until juices run clear and chicken reaches 165 degrees on an instant read thermometer for white meat, 175 degrees for dark, basting occasionally if desired. Adjust time accordingly for other cuts.

Crockpot: Follow all directions and add chicken, then onions and then sauce to the crockpot. Cover and cook on low for about 6 to 8 hours for a whole cut up chicken. Remove the skin from larger pieces for best results.

Check These Recipes Out Too Y'all!

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Marinate the chicken

  • In a large bowl, combine the sesame oil, soy sauce, mul yut, shallots, ginger, garlic, mirin, and gochugaru with a pinch of salt and pepper. Add the chicken and, using your hands, massage the marinade into the chicken. Cover and refrigerate for at least 2 and up to 12 hours.

Grill the chicken

  • Prepare a hot (450°F) charcoal or gas grill fire. Clean and lightly oil the grill grate.
  • Remove the chicken from the marinade and let any excess drip off discard the marinade. Grill, flipping once, until just cooked through, 5 to 7 minutes total. Transfer to a serving platter.

To serve

  • Garnish the chicken with the scallions, chile threads, and sesame seeds. Serve with the lettuce, rice, and Ssamjang .
  • To eat, put a small spoonful of rice inside a lettuce leaf, dab it with some sauce, and top with a piece of the chicken. Wrap and eat.

Recipe Notes

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Very good and quick. Used other suggestions, added oyster sauce (1T), 1 minced clove garlic, and 1t minced ginger. Would love to try this on the grill.

Wow, how easy can it get? I added a bit of honey, ginger, soy sauce per other reviewers. Forgot to put it in the upper third of oven and it was scorched black in about 15 minutes, but surprisingly it didn't taste or smell burnt when done. It actually smelled like cake. Kids loved it and it went well with the Asian-Style Slaw.

I took other reviewer's advice and decided to spice it up a bit with some chili oil mixed into the sauce before brushing it on the chicken. It was surprisingly good and so simple that I will surely make it again.

Not a big fan of chicken legs nor is my family but I had a bunch that I couldn't leave in the freezer any more. Like another reviewer, I added garlic, ginger and oyster sauce. I loved it. thought it was easy, tasty and used up them chicken legs! I would do this on bone in, skin on chicken breasts.

add minced ginger, garlic,honey and oyster sauce then you have a flavourful baked chicken. pickering ont. canada

Great, easy weeknight dinner. The kids love it.

A solid 3 forks. Nice quick and simple meal. Not bland at all as others commented. Three year old loved it. We will certainly make this again. 3 forks given as it was good and yummy, but lacked the 4 fork impact that so many recipies on this site produce.

A quick, tasty dinner. Kids ate it too!

This is such an easy and foolproof recipe.I found the taste was perfect as directed.I served it with Israeli couscous and recieved rave reviews.

I must agree that this is quick and easy but it is short on taste. To me it needs too much doctoring so Iɽ just as soon make something else that has more flavor.

I thought this was good--it certainly was easy. I made it with the slaw, which was a nice accompaniment. The day after I made it, I went out with office mates to an Asian restaurant for lunch, which reminded me once again that just about anything I make is going to be better than what I get out--including this dish!

Even with the addition of garlic and chile, this tastes way too much like that red "Ah-So" sauce that was used for Chinese ribs in the 60's. Back in June 1987, Bon Appetit ran a recipe for Hoisin Barbecued Spareribs -- much more complex, with honey and soy and szechuan bean sauce, etc. -- more work but way more flavor -- I will go back to using that on chicken.

The cooking time does seem to be a problem, I tried 500 for 10 min and 350 for 30. Worked well. I'm thinking remove the skin and follow the recipie or flash bake the chicken as above then add the sauce. I'm not as reluctant to jazz up the sauce as others, but it could be my hosin. Quick, easy, suprized the roomies, will make again.

I love Asian flavourings, as does my boyfriend,but neither one of us liked this chicken. It isn't a terrible recipe, just not great or even "average". As per the other reviewers' comments I added lime juice, garlic, soy sauce, and sesame oil, but even that failed to liven up the chicken. I found the hoisin sauce to be quite overpowering in this dish, which may be due to the fact that I bought cheap hoisin sauce at the supermarket. Better hoisin sauce might have made a difference, but I'm not sure how much. However, I also found that cooking the chicken at 500 degrees led to chicken that didn't cook evenly. My better instincts told me to cook it at 350, but I decided to trust the recipe. Even after 30 minutes I had lots of pink around the bone, and the chicken ended up drying out quite a bit due to increased time in the oven. This recipe may be easy, but it is just as easy for me to cheat and use the President's Choice dressings and marinades on chicken. just as easy (if not easier), but much more delicious.

Easiest recipe I've tried from this site, literally fail-proof. Just keep an eye on the chickent while it's baking. Chili oil gives a nice subtle kick, along w/ honey, lime juice and rice vinegar.

This is a great recipe for weeknights - fast & easy - served with the Asian slaw & some basmati rice cooked with coconut milk - it seemed like a special meal - I agree with adding soy, honey, rice vinegar, & garlic to the hoisin - just a bit of each. My kids loved it, too.

Sooooo easy. I love this site -- per the other reviewers I added garlic, honey, and sweet wine and it turned out terrific. I served it to guests, but it is an easy mid-week meal as well.

This was good, although way too sweet for my liking. Next time I will add less hoisin sauce and more extras. I added fresh ginger, fresh garlic, sesame oil, wine and lime juice. I know, why bastardize it and then review it? Ahh well, it was better than just hoisin sauce and five spice. I served it over a brown/wild rice mix.

This was good, but I believe it turned out because I followed the advise of other reviewers and added items such as honey, garlic, sweet wine and soy. I also marinated overnight and the flavor really sunk in. Next time I will try with 1/2 hoisen and 1/2 bbq sauce as one woman recommended - it needs a little more "tang."

I made this dish using just chicken wings and my guests loved it. Quick, easy and even better heated up the next day.

We've made this numerous times now. It's one of the easiest dishes to make and the taste is so good that we've renamed it "rock star chicken" in our house.

I like this dish because my child the super-picky five year old likes it. However, I recently made a discovery. I was living on the East Coast, where when you buy hoisin sauce in the store. you get stuff that does not already have 5 spice in it (or at least, not much) Now I live in the southwest, and made a blunder when I casually picked up hoisin in the market. thinking it would be the same. I was wrong. not only did it have enough 5 spice in it that to add more was overpowering. it also had enough MSG to affect both of us. Silly me, having to re-learn to read labels. But I think this dish tastes much better when you use hoisin that does not already have 5 spice in it.

This was very easy. A great last minute, impressive recipe. I thinned out the hoisin w/a bit of water (white wine also works)and used chicken thighs instead. I increased the 5-spice powder as well. I was equally successful using this recipe on baby back pork ribs.

I added lemon jce, soy sauce, honey as other reviewers recommended. I baked it 375 for 45 min and it turned out great. We had Coconut Ginger Rice and had a great meal.

it must have been the hoisin sauce i used because that and 5-spice powder are two of my favorite flavorings but this just didn't say "let's do it again next week". but i do think it's worth tinkering with and i probably will.