Glazed Apricot Chicken

Recipe by evelynathens
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

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
  • 1
    tablespoon honey
  • 1
    tablespoon sesame oil
  • 14
    cup apricot jam
  • 1
    chicken, quartered
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DIRECTIONS

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