Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Good everyday dish. Kids really like it.

Ingredients Nutrition

  • 2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon black bean paste
  • 12 teaspoon chili paste (I used Rooster brand - hot!) (optional)
  • 3 cloves garlic
  • 1 teaspoon ginger
  • 13 cup soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 14 cup apricot jam
  • 1 chicken, quartered

Directions

  1. Combine all ingredients except chicken in a mouli or blender and zap until garlic disintegrates.
  2. Place chicken in ziploc bag and pour in marinade.
  3. Zip up and massage chicken well with marinade.
  4. Refrigerate anywhere from 4-24 hours (mine was in the fridge for about 22).
  5. Giving the bag a couple of turns during the day to redistribute the marinade.
  6. Preheat oven to 425F.
  7. Place chicken, skin-side-up in a large, shallow roasting pan and roast 1 hour or until chicken is golden-brown.
  8. Baste a couple of times.
  9. This made lovely drippings and lots of them.
  10. So I boiled up a batch of rice using the drippings for part of the water.
  11. Very flavourful!
Most Helpful

5 5

I made this a few nights ago for DH, being diabetic I can't eat it; sometimes I have to do special things for him. He says these are definately 5* and will be asking for them again. He enjoyed the apricot taste and the bit of bite of the chili paste, ginger and garlic. I cut the recipe in half and used light soy sauce. He says they were particularly good cold. I used 2 legs with the thigh attached, cut each in half. He says Thanks for the treat!!