Hoisin Glazed Roast Chicken Recipes

SOY-GLAZED ROAST CHICKEN

Steps:

• About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 350 degrees F. Combine the vegetable oil, 2 teaspoons salt, the white pepper, coriander and five-spice powder in a small bowl; rub all over the chickens. Tie the legs together with kitchen twine and tuck the wings under the body.
• Arrange the chickens breast-side up on a rack set on a rimmed baking sheet or in a shallow roasting pan, leaving a bit of space between them. Roast until the skin is slightly golden and crisp, about 1 hour.
• Make the glaze: Combine the honey, soy sauce, ginger and sesame oil in a small bowl. Increase the oven temperature to 400 degrees F. Brush the chickens all over (including the underside) with half of the glaze. Continue roasting, brushing with the remaining glaze halfway through, until the skin is deep golden brown and crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes.
• Remove the chickens from the oven; transfer to a cutting board or platter. Pour the pan drippings into a small bowl; skim off any excess fat. Brush the chickens with the pan drippings and let rest 15 minutes. Sprinkle the chickens with the scallions and sesame seeds. Remove the twine and carve the chickens; serve with any remaining pan drippings.

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.

GLAZED ROAST CHICKEN

Steps:

• Preheat oven to 375°. In a small saucepan, bring wine to a boil; cook until wine is reduced by half, 3-4 minutes. Stir in preserves and mustard. Reserve half of the glaze for serving., Place chicken on a rack in a shallow roasting pan, breast side up. Sprinkle with salt and pepper. Tuck wings under chicken; tie drumsticks together., Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170°-175°, basting occasionally with glaze. Cover loosely with foil if chicken browns too quickly. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with remaining reserved glaze.

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.

HOISIN-ROASTED GAME HENS

Steps:

• Preheat oven to 375 degrees. Place hens in a roasting pan. Mix together garlic, ginger, and chiles in a small bowl. Rub garlic mixture over hens and under skin; stuff cavities with cilantro sprigs. Tie legs of each hen together with kitchen twine. Cover; refrigerate 20 minutes.
• Remove hens from refrigerator, and brush with 1/2 cup hoisin. Roast 35 to 40 minutes, basting occasionally with extra hoisin. Remove from oven, and serve hot.

SMOKY HOISIN-GLAZED CHICKEN

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.

HOISIN-GLAZED CHICKEN THIGHS

Steps:

• 1. Combine the hoisin sauce, soy sauce, vinegar, honey, ginger, garlic, and sesame oil in a bowl large enough to hold the chicken. Transfer 1/4 cup of the mixture to a small bowl, and reserve for glazing. Add the chicken to the bowl, turning to coat. Cover and refrigerate for 1 hour.
• 2. Heat a gril or grill pan to medium-high. Grill the chicken 3 minutes per side, or until just cooked through. Brush with some of the reserved glaze, turn and cook 30 seconds left. Move to a platter; shower with the scallions and sesame seeds if you so chose.

HOISIN-GLAZED CHICKEN WRAPS

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add chicken and garlic and sauté 2 minutes. Add green onions and sauté until chicken is cooked through, about 1 1/2 minutes longer. Stir in 2 tablespoons hoisin sauce. Remove from heat.
• Wrap tortillas in paper towels and heat in microwave on high 1 minute. (Or heat each tortilla in dry skillet over medium heat 1 minute per side.)
• Brush each warm tortilla lightly with some of remaining hoisin sauce. Sprinkle lettuce and cilantro over hoisin. Spoon chicken mixture in center of tortillas, dividing equally. Roll up and serve.