Smoky Hoisin Glazed Chicken Food

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-BBQ-GLAZED CHICKEN THIGHS

Steps:

• Preheat an outdoor grill for medium heat.
• Sprinkle the chicken thighs generously with salt and pepper. Lightly oil the grill grates. Grill the chicken until grill marks appear and an internal temperature of 170 degrees F, about 15 minutes per side.
• While the chicken cooks, make the sauce: Heat the vegetable oil in a small saucepan over high heat. Add the ginger and garlic and cook until soft, 1 to 2 minutes. Add the ketchup, hoisin, sherry, sesame oil, soy sauce and chili garlic sauce. Whisk until smooth and bring to a boil. Remove from the heat and let cool.
• Brush the chicken thighs with about 1/2 cup of the sauce several times in the last 5 minutes of cooking time. Serve the chicken with the extra sauce and with cooked broccoli and white rice.

CRISPY-SKIN HOISIN BBQ CHICKEN

Steps:

• Combine the soy sauce, lemon juice, scallions, garlic, and 1/4 teaspoon pepper in a resealable plastic bag. Add the chicken pieces; seal and toss well to coat. Place in the refrigerator and marinate overnight.
• Prepare a grill for indirect-heat cooking or preheat a grill pan over medium heat. Preheat an oven to 450 degrees F. Combine the brown sugar, ginger, water, and hoisin sauce in a glass bowl as a basting sauce.
• Remove the chicken from the marinade and pat dry. Place on the grill, skin-side down and cook until the skin is well marked, 6 to 8 minutes, keeping a close eye. Turn the chicken and basting constantly, cook the chicken for another 5 minutes. Transfer the chicken, skin-side up, to a baking sheet.
• Generously brush the chicken with the sauce and cook in the hot oven until the skin is crispy and the chicken is cooked through, about 15 to 20 minutes.
• Let rest under a foil tent for 10 minutes, then it's "nom-nom" time.

ASIAN CHICKEN THIGHS WITH BROCCOLINI

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. Put the chicken on a foil-lined rimmed baking sheet; drizzle with 1 teaspoon sesame oil, sprinkle with the five-spice powder and toss. Arrange skin-side up; season with salt and pepper. Roast until the chicken is cooked through and the skin is crisp, 25 minutes.
• Meanwhile, stir the hoisin sauce, brown sugar and remaining 1 teaspoon sesame oil in a small bowl. Grate 1 garlic clove into the sauce; set aside. Chop the remaining garlic. Trim the broccolini and slice lengthwise into long florets. Trim and scrub the carrots; halve or quarter lengthwise.
• Preheat the broiler. Brush half the hoisin sauce mixture on the chicken and broil until bubbling, 1 to 2 minutes. Brush with the remaining sauce and broil 1 to 2 more minutes.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the broccolini, carrots and chopped garlic; season with salt and pepper. Cook, stirring, until the garlic is soft, 1 minute. Add 1/4 cup water, cover and cook until the vegetables are crisp-tender, about 4 minutes. Uncover and stir in the sesame seeds.
• Divide the chicken among plates; top with the scallion. Serve with the vegetables.

HOISIN-GLAZED ROAST CHICKEN

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.

SMOKEY HONEY GLAZED CHICKEN

Steps:

• Cut chicken in half removing back bone. You will be working with two half chickens.
• Cut three TBSP of butter off the stick and cut those into a small dice.
• Pull back skin on chicken and rub the meat with salt, pepper, and the chopped garlic. Put the diced butter evenly under the skin and put the skin back in place. Season the top of the skin with salt and pepper.
• In a small sauce pan melt the remaining butter, honey, liquid smoke and red pepper.
• Place chicken in a roasting pan and pour half the butter mixture over the top.
• Roast at 375°F for 20 minutes then pour the rest of the butter mixture over the chicken.
• Continue cooking for about 30 more minutes, basting with the pan juices every 10 minutes.
• Make sure the chicken thigh has reached 180°F before removing the chicken from the oven.

HOISIN-GLAZED BAKED CHICKEN

Steps:

• Heat oven to 375°F.
• Mix ketchup and hoisin sauce until blended.
• Coat chicken with ketchup mixture. Place chicken and vegetables in 13x9-inch baking dish sprayed with cooking spray. Drizzle dressing over chicken and vegetables.
• Bake 18 to 20 min. or until chicken is done (165°F) and vegetables are crisp-tender, turning chicken after 10 min. Sprinkle with mint.

SMOKED GLAZED CHICKEN

Steps:

• For the brine: Combine the first 10 ingredients, bring to a boil, then let cool.
• Add maple extract and liquid smoke.
• Rinse chicken and pat dry.
• Brine chicken for at least 4 hours. Overnight is fine, but no more than 12 hours.
• Remove pieces, rinse in cold water and pat dry.
• Coat with oil and season with Cajun seasoning.
• Prepare smoker and smoke chicken at 230 degrees for about two hours, basting with mop every 30 minutes.
• For the mop: Combine vinegar, water, salt, and pepper in a pot and bring to a boil. Remove as set aside.
• When chicken is nearly done, coat with glaze and move pieces to a hot grill to finish cooking and crisp the skin. This will only take a few minutes per side.
• For the glaze: Combine 3 parts butter to one part honey. Make as much as you need to finish the job.
• Remove and serve immediately.
• Have copies of the recipe available, because you will be asked.

GLAZED ORANGE-HOISIN CHICKEN

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.

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.