Hoisin Glazed Chicken | foodsciencenerd.com

Hoisin Glazed Chicken

Posted on Posted in Recipes

The other day at Wegmans, I was waiting to check out when I spotted a gorgeous picture of an Asian-inspired glazed chicken on the cover of Rachel Ray Magazine.  And, despite her kitschy TV personality, she generally has really good ideas for dinner, so I peeked inside.  Oddly enough, I had every ingredient the recipe called for in my cart already, intended for different uses.  So I altered my meal plan a bit and decided to give her recipe (well, at least a variation of it) a shot.

She had a delicious-sounding glaze to spread on the chicken before baking and every 15 minutes during roasting, so I simply changed out some of the ingredients to suit what I had in my kitchen.  She also recommended roasting mushrooms and bok choy along with the chicken, which I had leftover in my fridge from making Pho a few nights earlier.  I threw in some broccoli as well to bulk up the veggie portion a bit.  And, naturally, I made brown sticky rice on the side.

Hoisin Glazed Chicken | foodsciencenerd.com

This dish was quite hands-off after the initial prep, which was great considering I’m currently editing my Masters Thesis and need all the time I can get.  I basically threw in the chicken and started the rice, then arranged the vegetables around the chicken part way through roasting.  And I only had two dishes to wash at the end!

Pre-roasted chicken... already looks and smells delicious!
Pre-roasted chicken… already looks and smells delicious!

Overall, we decided that this version of roast chicken is still inferior to my crispy skinned classic version, but it is a really nice change from boring old chicken breast every night.  The skin was extremely flavorful and unique, while the meat was insanely juicy (thanks to a meat thermometer).  The vegetables soaked up the pan drippings beautifully, which was also a nice change from regular sauteed veggies, and the rice was a perfect vehicle for the remainder of the drippings.  Quite a success!

Hoisin Glazed Chicken | foodsciencenerd.com

Hoisin Glazed Chicken

Hoisin Glazed Chicken

Ingredients

  • 2 Tbsp hoisin sauce
  • 2 Tbsp teriyaki sauce
  • 2 Tbsp fresh lemon or lime juice
  • 1 Tbsp olive oil
  • 1 Tbsp rice vinegar
  • 1 tsp sriracha sauce
  • 2 tsp grated ginger
  • 1 clove garlic, minced or grated
  • Salt and pepper to taste
  • 1 whole roasting chicken
  • For the veggies:
  • 1 small head broccoli, chopped into florets
  • 2 ounces mushrooms, stemmed and sliced
  • 2 heads baby bok choy, sliced
  • 1 Tbsp olive oil
  • Salt and pepper to taste

Directions

  1. Preheat the oven to 425F.
  2. Whisk together the first 9 ingredients in a small bowl. Dry off the chicken, remove any innards, and brush all over with about a quarter of the glaze.
  3. Roast chicken for 15 minutes while preparing the vegetables. Toss all veggies with olive oil and a touch of salt and pepper.
  4. After 15 minutes, brush the chicken with another layer of glaze. Arrange the broccoli and mushrooms around the chicken and return to the oven.
  5. After another 15 minutes, brush the chicken with another layer of glaze. Add the bok choy to the rest of the veggies. If the chicken skin is too burnt for your taste, tent the chicken with foil.
  6. Continue roasting until internal temp of the chicken in 160F.
  7. Remove from the oven and allow to rest for 10 minutes before carving and serving.
http://www.foodsciencenerd.com/hoisin-glazed-chicken/

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