@LvP
Soy sauce, honey, black bean paste (get it at a bigger supermarket or Asian store), white/rice vinegar, garlic powder, sesame oil and chili flakes.

If I'm going the chicken things, get thighs (cheapest and tastiest) and add some dry fried sesame seeds and spring onions into your sauce. Coat your chicken in this and whack in the over for 15 mins on each side at 190. Baste with the run off regularly.

After the second 15 mins get some fresh sauce, paint it on the skin and raise the temp to 210 and top shelf till the skin goes crispy. Then consume on it's own, or with a nice pak choi salad with plenty of spring onions.

EDIT: LvP - Mexican is my favourite food (born and bred Texan). I love cooking it :D
(Himjim died a little more inside on, Wed 3 Sep 2008, 14:27, Reply)