Hoisin Ginger Glazed Chicken

By Marge Perry & David Bonom

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.


    All you need for this recipe and more...


    • 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


    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.