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

In a large bowl, combine hoisin sauce, wine, ketchup, soy sauce and garlic. Trim chicken breasts of any excess fat and place in bowl. Toss to coat and place in refrigerator to marinate, about 10 minutes.

Preheat oven to 350°. Cover a jelly roll pan with foil; arrange chicken skin side up, spooning marinade on top. Bake until juices run clear and an instant-read thermometer inserted into the center of a breast reads 170°, 40 to 50 minutes. Transfer chicken to a platter; serve warm or at room temperature with instant couscous and crisp-tender broccoli in lemon-soy dressing.