Hoisin Ginger Glazed Chicken
Marge Perry & David Bonom

Hoisin Ginger Glazed Chicken

This sweet and salty chicken is a real crowd-pleaser. Make the glaze a day or two ahead and keep refrigerated. The chicken may also be cooked 1-2 days in advance through step #2. Just before serving, re-heat the chicken on the grill pan (or outdoor grill); glaze it in the final two minutes of cooking.

Ingredients

  • 4 pounds chicken thighs and drumsticks
  • 1/2 tsp Salt
  • 1/4 tsp ground black pepper
  • 2 tsp toasted sesame oil
  • 1 tbsp grated fresh ginger
  • 2 garlic cloves, minced
  • 1/2 cup hoisin sauce
  • 2 tbsp reduced sodium soy sauce
  • 1 tsp sugar
  • 1/2 tsp chili-garlic sauce

Directions

  1. Preheat the oven to 425°F.
  2. Season the chicken with salt and pepper and place on a lightly oiled shallow baking sheet. Roast in the center of the oven 30 minutes, until a thermometer inserted into the thickest portion registers 175°F.
  3. Meanwhile, make the glaze. Heat the oil in a small saucepan over medium heat. Add the ginger and garlic
  4. Heat a grill pan over medium heat. Add half the chicken and brush with some of the glaze.
Tags:Author_name:Marge Perry & David Bonom, Chicken & Poultry, Dinner, Everyday, Grill Pan, Saucepan, Summer

Products Used

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    Advanced Home 11-Inch Deep Square Grill Pan

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