HOISIN-SPICE GLAZE
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Toast 2 teaspoons five-spice powder in a small saucepan over medium heat with 1 tablespoon peanut oil, about 1 minute. Add 1 cup hoisin sauce, 3 tablespoons each honey and rice vinegar, 1 tablespoon soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.
HONEY ROTISSERIE CHICKEN
Make and share this Honey Rotisserie Chicken recipe from Food.com.
Provided by Rita1652
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients, except the chicken and heat in micro till honey is melted and mixture is incorperated.
- Clean and prepare chicken for rotisserie. Baste chicken with sauce and place on rotisserie on preheated grill.
- Cook for about 35 to 40 minutes at a temperature around 400 degrees F basting occasionally with sauce. When done remove from grill and wrap tightly in foil. Let rest for about 15 minutes, then carve and serve.
Nutrition Facts : Calories 535.6, Fat 41.3, SaturatedFat 9, Cholesterol 115, Sodium 108.1, Carbohydrate 12.3, Fiber 0.2, Sugar 11.8, Protein 28.6
ROTISSERIE CHICKEN WITH HOISIN GLAZE
Steps:
- Roast on rotisserie with a grill temperature of 350 until internal temp near thigh bone is 170, about 40 minutes. Glaze with Hoisin Sauce about 25 minutes in.
HOISIN-GLAZED ROAST CHICKEN
Hoisin sauce is a popular Chinese condiment made from fermented soybean paste and seasonings such as garlic, chile peppers and sesame. Here, it's combined with other pantry staples like soy sauce, rice wine and Sichuan peppercorns and used to marinate and then baste roast chicken, dialing up the savory richness of the meat and infusing it with a wonderfully sweet yet salty flavor.
Provided by Food Network Kitchen
Time 1h15m
Yield 6-8
Number Of Ingredients 11
Steps:
- Heat the peanut oil in a large skillet over high heat. Add the star anise and peppercorns; cook, stirring, until toasted, about 10 seconds. Add the cilantro, scallions and garlic and cook 30 seconds. Add the soy sauce mixture and simmer over medium heat until slightly reduced, 2 to 3 minutes. Transfer to a large bowl and let cool, then add the chicken and toss. Cover and refrigerate 4 hours.
- Transfer the chicken to a rack set in a roasting pan (reserve the marinade). Refrigerate the chicken, uncovered, about 3 hours to dry out the skin.
- Position a rack in the upper third of the oven; preheat to 400 degrees F. Pour 1/4 inch of water and the reserved marinade into the roasting pan. Roast the chicken 20 minutes. Baste with the pan juices, then reduce the oven temperature to 350 degrees F and continue roasting until the skin is glazed and a thermometer inserted into a breast registers 160 degrees F, 20 to 25 more minutes. Transfer the chicken (on the rack) to a board. Pour the pan juices into a skillet; simmer over medium-high heat until reduced by half, about 5 minutes. Drizzle over the chicken.
- Whisk the soy sauce, rice wine, hoisin sauce and honey in a bowl; set aside.
HOISIN GLAZED CHICKEN THIGHS
Make and share this Hoisin Glazed Chicken Thighs recipe from Food.com.
Provided by tammarie
Categories Chicken
Time 30m
Yield 2 pieces, 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine all rub ingredients except chicken in a small bowl; rub over both sides of chicken.
- Heat grill. Combine all glaze ingredients in small bowl. Grill chicken, covered, over medium heat or coal 4-6 minutes or until lightly browned, turning once.
- Reduce heat to low. Grill, covered an additional 15 to 20 minutes or until no longer pink in center, turning and brushing with glaze every 5 minutes.
Nutrition Facts : Calories 533, Fat 33.6, SaturatedFat 8.8, Cholesterol 158.9, Sodium 2908.7, Carbohydrate 21.8, Fiber 2, Sugar 13.4, Protein 35.1
GLAZED ORANGE-HOISIN CHICKEN
This is a delicious sweet and savory chicken recipe originally created by Diane Rossen Worthington in her book, "The California Cook." It is made in the oven. I like to use thighs and legs but you can use chicken breasts as well...but it's best with the skin on. Allow at least 30 minutes for marinading, 2 hours is best. **** Note that this is not a marinade, but a sauce that you bake the chicken it. Do not throw out all of the delicious sauce!! Use it over the chicken and/or rice as you serve.****
Provided by Pam-I-Am
Categories Chicken Thigh & Leg
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine ingredients up to marmalade in a large bowl and mix well.
- Wash and pat dry the chicken legs and thighs.
- Preheat oven to 375°F.
- Place the chicken in a large shallow roasting pan or baking dish Pour the hoisin marmalade sauce over the top. Bake for 45 to 50 minutes, or until the chicken is done. (Time also depends on how plump your legs and thighs are - the fatter, the longer the time).
- Baste with juices one or two times during the baking process.
- When finished, remove chicken from roasting pan onto serving platter. Spoon some sauce over it and garnish with the scallion. Serve immediately.
Nutrition Facts : Calories 517.5, Fat 30.1, SaturatedFat 8.1, Cholesterol 188.7, Sodium 1209.5, Carbohydrate 16.7, Fiber 0.5, Sugar 13.4, Protein 43.3
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