Smoky Hoisin-Glazed Chicken
I love chicken. It is so versatile and fits into most any diet plan. You can have it sweet, hot, spicy, cold, fried, baked, grilled...the possibilities are endless! I found this in a mag. at the dr's office and copied it down. I want to try it very bad, but have to wait to get to market, as I've never used Hoisin sauce before. I'll update this when I do try it.
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INGREDIENTS
Nutrition- 4
- 4
- 1 1⁄4teaspoons smoked paprika (regular is okay if you don't have smoked)
- 1⁄4teaspoon black pepper
- 1⁄4cup hoisin sauce
- 1⁄4cup prepared Italian vinaigrette dressing
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DIRECTIONS
- 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.
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