Hoisin-Barbecued Chicken Breasts

• 1/2 c. hoisin sauce
• 3 tbsp. rice wine or white wine
• 2 tbsp. ketchup
• 1 tbsp. soy sauce
• 2 tbsp. minced garlic (about 12 small cloves)
• 4 bone-in skin-on chicken breasts halves (about 3 pounds)

1. In a large bowl, combine hoisin sauce, wine, ketchup, soy sauce, and garlic.
2. Trim chicken breasts of any excess fat and place in bowl.
3. Toss to coat and place in refrigerator to marinate, about 10 minutes.
4. Preheat oven to 350 degrees.
5. Cover a jelly roll pan with foil; arrange chicken skin side up, spooning marinade on top.
6. Bake until juices run clear and an instant-read thermometer inserted into the center of a breast reads 170 degrees, 40 to 50 minutes.
7. Transfer chicken to a platter; serve warm or at room temperature with instant couscous and Crisp-Tender Broccoli in Lemon-Soy Dressing.

hoisin sauce, rice wine, ketchup, soy sauce, garlic, chicken breasts halves

Taken from www.delish.com/recipefinder/hoisin-barbecued-chicken-breasts (may not work)