Barbecue sauce:<\/p>\n
2\/3 C. hoisin sauce
\n3 T. rice wine or sake
\n3 T. low-sodium soy sauce
\n3 T. ketchup
\n2 T. brown sugar
\n1 T. minced garlic<\/p>\n
Remaining ingredients:<\/p>\n
8 chicken drumsticks, skinned and trimmed (about 2 lb.)
\n8 chicken thighs, skinned and trimmed (about 2 lb.)
\nCooking spray<\/p>\n
To prepare barbecue sauce, combine first 6 ingredients in a medium bowl. Place 3\/4 C. 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 degrees. Remove chicken from bowl; reserve marinade. Place chicken on a broiler pan coated with cooking spray. Bake at 375 degrees for 30 minutes. Turn chicken; baste with reserved marinade. Bake an additional 20 minutes or until done. Discard marinade. Bring remaining 3\/4 C. barbecue sauce to a boil in a small saucepan; reduce heat, and cook until slightly thick and reduced to about 1\/2 C. (about 5 minutes). Drizzle chicken with sauce.<\/p>\n
Yield: 8 servings
\nServing size: 1 drumstick, 1 thigh, and about 1 T. sauce<\/p>\n
Calories 241
\nFat 6.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
Barbecue sauce: 2\/3 C. hoisin sauce 3 T. rice wine or sake 3 T. low-sodium soy sauce 3 T. ketchup 2 T. brown sugar 1 T. minced garlic Remaining ingredients: 8 chicken drumsticks, skinned and trimmed (about 2 lb.) 8 chicken thighs, skinned and trimmed (about 2 lb.) Cooking spray To prepare barbecue sauce, combine first 6 ingredients in a medium bowl. Place 3\/4 C. sauce in a large bowl; cover and chill remaining barbecue sauce. Add chicken to barbecue…<\/p>\n