6
1/4 cup hoisin sauce
1/4 cup barbecue sauce
2 tbsp soy sauce
1 tsp garlic powder
1 tsp ground ginger
4 bone-in chicken legs, with thighs attached
1 green onion, optional
Preheat oven to 425F (220C). Line a baking dish large enough to hold chicken with foil, if you wish (for easier cleanup). Spray foil with oil. In a small bowl, stir hoisin and barbecue sauce with soy, garlic and ginger. Pull off chicken skin and discard. Coat both sides of chicken with sauce and place meaty side down, on foil.
Bake, uncovered, in centre of oven for 20 min. Turn chicken over and spoon pan juices overtop. Continue baking, occasionally basting with sauce from baking dish, until chicken feels springy when pressed, 20 to 25 min. Sprinkle with green onion, if you like. Great with mashed potatoes and baby bok choy.
Calories 221, Protein 25.9g, Carbohydrates 10.5g, Fat 7.7g, Fibre 0.8g, Sodium 939mg.
Hoisin stirred with barbecue sauce makes a salty-sweet, glossy glaze. Find this Chinese staple ? a dark sauce made from soybeans, garlic, chili peppers and spices ? alongside the soy sauce at your supermarket.