I had originally planned to grill out when I thawed these babies, but the weather wasn’t exactly as the news had predicted. Not by a long shot! But that’s March weather for ya! And I guess it was fate, because instead, I came up with this sauce and did them right in the oven. And boy were these Easy Chinese Barbecued Chicken quarters ever delicious!
My sauce turned out to die for! And I really had a blast creating it! It’s just so much fun to poke through the cabinets and fridge, and just gather up whatever you’re in the mood for!
We love good barbecue, and since I wasn’t able to grill out, (60+ mile an hour winds, sideways rain, and lightning aren’t exactly safe for grilling…), I decided to just doctor-up some bottled Sweet Baby Ray’s Original barbecue sauce, give it a bit of an Asian flair, and just do some indoor barbecuing! It worked out much better in the oven than I think it would on a grill, so do keep that in mind. The sauce is thick and probably would stick and make one heck of a mess. So I think this is definitely an “indoor sauce”.
Just look how rich and luscious this sauce is!!
The kind that sticks to the chicken
and doesn’t run off and drip all down your shirt!
It couldn’t be easier to whip up, and you only need to simmer it for a minute or two and it’s ready to go! How wonderful is that?!
I had already marinated the chicken in my homemade Zesty Italian Salad Dressing overnight, but the combination was a pure delight! I was a little concerned about how it would be together, and there was zero need to worry! The flavors played extremely well together!
You just coat the undersides of the pieces, bake about halfway, then coat the top and finish baking until tender juicy! Easy-peasy!! And super easy clean-up by lining your pan with foil! Who’s got time to scrub dishes, right?
And since these bake for almost an hour, you’ve got plenty of time to set the table, make a side, and even enjoy a glass of wine or an ice cold beer! We actually had this Easy Chinese Barbecued Chicken with my Jo Jo Potatoes, and everything went surprisingly well together. I was relieved, because I had already planned on them and had already mixed up my seasoned flour mixture! But you could serve this with homemade fried rice, egg rolls, or a nice tossed salad with one of my salad dressings. Whatever you’re in the mood for! Go for it!
So if the weather isn’t cooperating for you, either, and you have a barbecued chicken, pork chop, or wing-day planned, you just might want to save this one to make! SO good!! I could’ve almost eaten that sauce with a spoon all by itself!! Hope you enjoy, and Happy Spring!!
- For Sauce:
- 1 Tbl. butter
- 1 tsp. sesame oil
- 2 cloves garlic, finely minced
- ½ Tbl. very finely minced fresh ginger
- 1 Tbl. finely chopped onion
- ½ cup sweet thick barbecue sauce as Sweet Baby Ray's Original
- ¼ cup hoisin sauce
- 1 Tbl. chili paste sauce
- 1 Tbl. soy sauce
- ½ tsp. rice vinegar
- ½ tsp.sriracha
- For Chicken:
- 3 leg-thigh chicken quarters (or six medium-sized pieces chicken), bone in-skin on
- ⅓ cup* zesty Italian v/o-style salad dressing (not creamy), *my homemade preferably or one such as Wishbone's Zesty Robust, (*enough to coat both sides well)
- For Chicken: In shallow glass pan or ziplock baggie, add chicken pieces and italian dressing.If using a baking dish, coat undersides, turn and coat tops. If using a baggie, squish around to coat each side well. Cover with lid or foil, pop into fridge and marinate overnight for best results. (*Several hours ok, too).
- For Barbecue Sauce: While chicken marinates, make sauce by adding butter and sesame oil into a small saucepan and heat over medium, add garlic, ginger and onion, lower heat to low, and sauté for 5 minutes, stirring ocaisinally. Add rest of Sauce ingredients, stir to combine well, and cook for 1 - 2 minutes. Remove from heat and set aside to cool.
- Once chicken has marinated, preheat oven to 350º F and remove chicken from fridge. Let chicken sit out for 20 -30 minutes while oven fully preheats. Place into sprayed foil-lined baking dish pretty side down, coat the back sides with a little less than half of the sauce, turn pieces over so pretty side is up. (Do not coat tops yet). Pop into oven and bake for 35 minutes. Remove from oven, coat tops with slightly less than half of the sauce coating well using all of it. Pop back into oven and bake, uncovered, for 20 - 25 more minutes or until chicken is done through.
- Place onto serving platter and garnish with a sprinkling of toasted sesame seeds and snipped green onion if desired.