Asian BBQ chicken has the sweet, sticky flavor of everyone's favorite sauce. It is easy to put together and most of the prep time (marinating and baking) is hands off.
In a blender or food processor, blend garlic, hoisin, ketchup, corn syrup, soy sauce, rice wine or sherry, vinegar and five-spice powder.
Set aside 1/3 cup marinade for basting.
Place chicken and marinade in a pan or large plastic bag, turning to ensure the chicken is well-coated.
Refrigerate several hours or overnight
When ready to cook, preheat oven or grill to 350 degrees.
Arrange chicken on baking sheet or grill. Brush tops with marinade. Cook for one hour, basting with marinade every fifteen minutes.
Chicken is done when a meat thermometer reads 160 degrees. Remove from heat and let rest for 15 minutes.
If you have leftover marinade, and wish to use it as a sauce, bring it to a boil in a saucepan on the stove, and let it simmer for ten minutes while the chicken rests.