Sweet and Savory Hoisin Glazed Chicken
Indulge in this flavorful Sweet and Savory Hoisin Glazed Chicken recipe that delivers a delightful blend of Asian-inspired tastes. The rich hoisin sauce combined with the umami notes of soy sauce, tangy ketchup, and sweetness from brown sugar creates a luscious marinade that penetrates deep into the chicken, ensuring every bite is a burst of flavor. Perfect for family gatherings or a delightful weeknight dinner, this dish is sure to impress your guests and leave them asking for seconds. Pair it with steamed rice and vegetables for a complete meal that’s both satisfying and delicious.
8
Servings
460
Calories
9
Ingredients
Ingredients
hoisin sauce
2/3 cup (none)
rice wine or sake
3 tablespoons (none)
low sodium soy sauce
3 tablespoons (none)
ketchup
3 tablespoons (none)
brown sugar
2 tablespoons (none)
minced garlic
1 tablespoon (none)
chicken drumsticks
8 pieces (about 2 pounds) (skinned and trimmed)
chicken thighs
8 pieces (about 2 pounds) (skinned and trimmed)
cooking spray
as needed (for coating the pan)
Instructions
1
In a medium bowl, combine hoisin sauce, rice wine (or sake), low sodium soy sauce, ketchup, brown sugar, and minced garlic to create a delicious barbecue sauce.
2
Pour 3/4 cup of the prepared sauce into a large bowl and cover; refrigerate the remaining sauce for later use.
3
Add the skinned and trimmed chicken drumsticks and thighs to the bowl with 3/4 cup of barbecue sauce, tossing to ensure the chicken is well-coated. Cover the bowl and marinate in the refrigerator for at least 8 hours or overnight for maximum flavor.
4
When ready to cook, preheat your oven to 375°F (190°C).
5
Remove the marinated chicken from the bowl, reserving the marinade for basting. Arrange the chicken pieces on a broiler pan coated with cooking spray.
6
Bake the chicken in the preheated oven for 30 minutes. After 30 minutes, turn the chicken pieces over and baste them with the reserved marinade.
7
Return the chicken to the oven and bake for an additional 20 minutes or until the chicken reaches an internal temperature of 165°F (75°C). Discard any leftover marinade to ensure food safety.
8
While the chicken is finishing up, bring the remaining 3/4 cup of reserved barbecue sauce to a boil in a small saucepan. Reduce the heat and let it simmer until slightly thickened, about 5 minutes.
9
Drizzle the thickened sauce over the cooked chicken before serving.
Nutrition Information
28g
Fat
12.5g
Carbs
37.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Sweet and Savory Hoisin Glazed Chicken.
How many servings does this chicken recipe make?
This recipe makes 8 servings.
What are the primary ingredients in the glaze?
The glaze is made from hoisin sauce, rice wine or sake, low sodium soy sauce, ketchup, brown sugar, and minced garlic.
Can I use sake instead of rice wine?
Yes, you can use either rice wine or sake for the sauce.
What cuts of chicken are used?
The recipe uses 8 chicken drumsticks and 8 chicken thighs.
How much chicken is required in total?
The recipe requires approximately 4 pounds of chicken in total.
Should the chicken be prepared in a specific way before marinating?
Yes, the chicken drumsticks and thighs should be skinned and trimmed.
How long should the chicken marinate?
The chicken should marinate for at least 8 hours or overnight for maximum flavor.
What is the recommended oven temperature for baking?
The oven should be preheated to 375°F (190°C).
What is the total baking time for the chicken?
The total baking time is 50 minutes: 30 minutes initially, followed by 20 more minutes after basting.
When should I baste the chicken?
Baste the chicken after the first 30 minutes of baking when you turn the pieces over.
What internal temperature should the chicken reach?
The chicken should reach an internal temperature of 165°F (75°C).
Is it safe to reuse the marinade used for the raw chicken?
The marinade used for raw chicken should only be used for basting during the cooking process; any remaining amount after basting should be discarded.
What do I do with the reserved 3/4 cup of sauce?
Bring it to a boil in a small saucepan and simmer for 5 minutes until thickened to use as a final drizzle.
How many calories are in one serving?
Each serving contains 460 calories.
What is the protein content per serving?
There are 37.5 grams of protein per serving.
How much fat is in this dish?
There are 28 grams of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 12.5 grams of carbohydrates.
What are some suggested side dishes?
This chicken pairs well with steamed rice and vegetables.
Is this recipe considered Asian-inspired?
Yes, it features flavors like hoisin, soy sauce, and rice wine typical of Asian cuisine.
How much garlic is needed?
The recipe calls for 1 tablespoon of minced garlic.
Should I use a specific type of soy sauce?
The recipe specifically recommends low sodium soy sauce.
How much hoisin sauce is required?
The recipe uses 2/3 cup of hoisin sauce.
What kind of pan should I use for baking?
A broiler pan coated with cooking spray is recommended.
How much brown sugar is in the recipe?
The recipe uses 2 tablespoons of brown sugar.
Why is the final sauce boiled?
Boiling the final sauce ensures food safety and helps thicken it into a drizzle.
Can this recipe be prepared for a weeknight dinner?
Yes, while it requires long marinating, the actual cooking time and preparation are straightforward.
Does the recipe use ketchup?
Yes, 3 tablespoons of ketchup are used in the barbecue sauce mixture.
What flavor profile does the brown sugar provide?
It provides sweetness that balances the savory hoisin and soy notes.
How many individual chicken pieces are used?
A total of 16 chicken pieces are used: 8 drumsticks and 8 thighs.