Hoisin And Chili Glazed Chicken Drumsticks With Slaw Recipes

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HOISIN-AND-CHILI-GLAZED CHICKEN DRUMSTICKS WITH SLAW



Hoisin-and-Chili-Glazed Chicken Drumsticks with Slaw image

For a finger lickin' good dinner, try these glazed drumsticks served with a crunchy Asian-accented slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 11

8 chicken drumsticks (about 2 pounds)
Coarse salt and freshly ground pepper
1/3 cup hoisin sauce
2 teaspoons chili paste, such as sambal oelek
1/2 head napa cabbage, shredded (6 cups)
4 medium carrots, peeled and shredded (2 cups)
4 ounces shiitake mushrooms, stemmed and thinly sliced (2 cups)
3 tablespoons fresh lime juice
1 tablespoon toasted sesame oil
1/3 cup chopped cilantro, plus more for serving
Steamed rice, for serving

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



Hoisin-Glazed Chicken Thighs image

The Chinese, who know a thing or two about roasting sweet glazed meats and poultry, were the inspiration for this recipe's five-spice rub and glossy glaze.

Provided by debbie

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 16

Number Of Ingredients 14

2 tablespoons Chinese five-spice powder
2 tablespoons Hungarian paprika
2 tablespoons coarse salt
1 tablespoon minced garlic
2 teaspoons ground black pepper
1 teaspoon dry mustard
16 skin-on, bone-in chicken thighs
1 cup hoisin sauce
¼ cup soy sauce
2 tablespoons honey
2 tablespoons dark sesame oil
2 tablespoons minced fresh ginger
2 teaspoons minced garlic
1 teaspoon Chinese five-spice powder

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.

Nutrition Facts : Calories 222.7 calories, Carbohydrate 11 g, Cholesterol 70.8 mg, Fat 10.6 g, Fiber 0.6 g, Protein 20.2 g, SaturatedFat 2.6 g, Sodium 1267.5 mg, Sugar 6.6 g

EASY HOISIN GLAZED CHICKEN DRUMSTICKS



Easy Hoisin Glazed Chicken Drumsticks image

We hope you're not afraid to get your hands sticky because this Asian-inspired hoisin glazed chicken is all about the salty, sweet, robust flavor of hoisin sauce. Chicken drumsticks are smothered in the uniquely flavorful dark brown sauce and baked to a crisp in the oven. The result is savory, tender, juicy chicken that's ready in under an hour.

Provided by Kristen Stevens

Categories     Dinner

Time 50m

Number Of Ingredients 7

½ cup hoisin sauce (gluten-free, if needed)
2 tablespoons water
1 tablespoon soy sauce (gluten-free, if needed)
1 teaspoon garlic chili sauce (can sub sriracha)
1 teaspoon rice vinegar (can substitute apple cider vinegar)
3 cloves garlic (finely minced )
8 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.

Nutrition Facts : ServingSize 1 serving = 2 chicken drumsticks, Calories 328 kcal, Sugar 10 g, Sodium 1026 mg, Fat 15 g, SaturatedFat 4 g, TransFat 1 g, Carbohydrate 17 g, Fiber 1 g, Protein 28 g, Cholesterol 140 mg, UnsaturatedFat 10 g

HOISIN FIVE-SPICE CHICKEN LEGS



Hoisin Five-Spice Chicken Legs image

Categories     Chicken     Poultry     Appetizer     Bake     Picnic     Quick & Easy     Dinner     Spice     Spring     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 3

4 chicken legs, thigh and drumstick separated
1/2 cup hoisin sauce
1 teaspoon Chinese five-spice powder

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



Hoisin-Glazed Chicken With Cabbage Slaw image

With less than 10 minutes to cook, this is a great time-saving recipe. From Real Simple Magazine February 2006.

Provided by JackieOhNo

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken cutlets
1/3 cup hoisin sauce
1 tablespoon low sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon rice vinegar
2 teaspoons fish sauce (optional)
3 cups shredded green cabbage
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
3 scallions, halved and cut into 4-inch strips
1/2 cup fresh cilantro leaves

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.

Nutrition Facts : Calories 79.6, Fat 1, SaturatedFat 0.2, Cholesterol 0.6, Sodium 507.8, Carbohydrate 16.8, Fiber 3.3, Sugar 10, Protein 2.5

SMOKY HOISIN-GLAZED CHICKEN



Smoky Hoisin-Glazed Chicken image

I love chicken. It is so versatile and fits into most any diet plan. You can have it sweet, hot, spicy, cold, fried, baked, grilled...the possibilities are endless! I found this in a mag. at the dr's office and copied it down. I want to try it very bad, but have to wait to get to market, as I've never used Hoisin sauce before. I'll update this when I do try it.

Provided by Redneck Epicurean

Categories     Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

4 large boneless skinless chicken breasts or 4 chicken legs-thighs
4 teaspoons butter, at room temp
1 1/4 teaspoons smoked paprika (regular is okay if you don't have smoked)
1/4 teaspoon black pepper
1/4 cup hoisin sauce
1/4 cup prepared Italian vinaigrette dressing

Steps:

  • Preheat the oven to 375 degrees.
  • Combine the butter, paprika, and pepper and rub on the chicken. Combine the hoisin sauce and Italian dressing and set aside.
  • Rig a wire cooling rack on top of a 9x13 pan if you don't have a rack that comes with your roasting pan. Roast until the meat registers 180 degrees, about 1 hr., depending on the chicken. Baste generously with the sauce twice with the hoisin mix twice during the last 20 minutes of roasting.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 243.8, Fat 10.1, SaturatedFat 3.6, Cholesterol 79, Sodium 605.3, Carbohydrate 9.1, Fiber 0.8, Sugar 5.7, Protein 28

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