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Chicken-Asian Barbecue Thighs with Broccoli Slaw Recipe

   
 

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     Chicken-Asian Barbecue Thighs with Broccoli Slaw

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   70 minutes

Ingredients
1/4 cup ketchup
2 tbsps. hoisin sauce
2 tbsps. low-sodium soy sauce
1 tsp. dark sesame oil
2-1/2 pounds bone-in, skinless chicken thighs
1 (12 ounce) package broccoli slaw
2 tbsps. unseasoned rice wine vinegar
1/8 tsp. salt
1/4 tsp. black pepper
 

Instructions
Heat oven to 375 degrees. Line a rimmed baking sheet with nonstick foil. In a small saucepan, stir together ketchup, hoisin sauce, soy sauce and oil. Cook on medium heat 5 minutes or until bubbling. Reserve 3 tablespoons ketchup sauce and set aside for broccoli slaw.
Place chicken on baking dish meaty side down. Brush top of chicken with ketchup mixture. Cover and bake 30 minutes. Turn, brush with any remaining ketchup mixture. Increase temperature to 400 degrees. Bake, uncovered, 20 minutes more, or until internal temperature reaches 180 degrees on a meat thermometer.
While the chicken bakes, mix together the broccoli slaw, reserved sauce, vinegar, salt and pepper. Refrigerate slaw until ready to serve with chicken.


Originally Submitted
4/27/2010





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