Hoisin And Chili Glazed Chicken Drumsticks With Slaw Food

HOISIN-AND-CHILI-GLAZED CHICKEN DRUMSTICKS WITH SLAW

Steps:

• Preheat oven to 375 degrees. Place chicken on a parchment-lined rimmed baking sheet; season with salt and pepper. Stir together hoisin and chili paste; brush evenly over chicken. Bake until blackened and just cooked through, 40 to 45 minutes. Reserve juices that accumulate on baking sheet.
• Meanwhile, combine cabbage, carrots, mushrooms, lime juice, oil, and cilantro in a large bowl; season with salt and pepper. Toss occasionally while chicken cooks. Serve chicken with reserved juices and more cilantro over rice, with slaw alongside.

HOISIN-GLAZED CHICKEN THIGHS

Steps:

• Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
• Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.

EASY HOISIN GLAZED CHICKEN DRUMSTICKS

Steps:

• Preheat the oven to 425 degrees. In a small bowl, whisk the hoisin sauce, water, soy sauce, garlic chili sauce, rice vinegar, and garlic.
• Lay the chicken drumsticks in a single layer in a baking dish lined with parchment paper. Pour the sauce over the top and mix so that the chicken is well-coated in the sauce.
• Bake the chicken, uncovered, for 30-35 minutes, or until the thickest part of the meat reaches an internal temperature of 165 degrees. Baste the chicken with some of the sauce in the baking dish then broil it for 5 minutes to lightly crisp and brown the skin.

HOISIN FIVE-SPICE CHICKEN LEGS

Steps:

• Preheat oven to 500°F.
• Put chicken in a shallow (1-inch-deep) baking pan lined with foil. Stir together hoisin sauce and five-spice powder and brush liberally all over chicken. Bake in upper third of oven until skin is browned and chicken is cooked through, 25 to 30 minutes.

HOISIN-GLAZED CHICKEN WITH CABBAGE SLAW

Steps:

• Heat broiler on high. Rinse the cutlets and pat dry with paper towls. Pound the cutlets to an even thinness. Place on a broiler pan.
• In a small bowl, whisk together the hoisin sauce, soy sauce, 1 t. of the rice vinegar, and the fish sauce (if using).
• Transfer 2 T. of the glaze to a large bowl and stir in the remaining rice vinegar. Add the cabbage, peppers, scallions, and cilantro and toss. Cover and refrigerate.
• Pour about 1 T. of the remaining glaze into a small bowl; set aside as a finishing sauce. Brush the chicken with the glaze that remains. Broil, brushing occasionally, until cooked through, 5 to 8 minutes. Spoon the reserved glaze over the top. Serve with the slaw.