Smoky Hoisin-Glazed Chicken

Smoky Hoisin-Glazed Chicken created by NoraMarie

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.

Ready In:
1hr 15mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Redneck Epicurean
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@Redneck Epicurean
Contributor
"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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  1. Keolani
    I used 7 skinless bone-in chicken thighs. For my purist (nothing fancy with my meat please) DS I used the rub but not the baste. He enjoyed it with BBQ sauce and we enjoyed it as posted.
  2. NoraMarie
    Smoky Hoisin-Glazed Chicken Created by NoraMarie
  3. NoraMarie
    Very tasty and easy.
  4. Irmgard
    I made this today for the cookathon in memory of Amy (Redneck Epicurean). It is such an easy recipe to prepare - perfect for weeknight meals. In addition, it is very tasty. I only made a half recipe as there were only two of us for dinner tonight but wish I'd have made an extra breast to take for lunch tomorrow. I used Hungarian paprika as I didn't have smoked paprika but it still smelled and tasted wonderful. Thank you for sharing this lovely recipe, Amy, and I hope you had a chance to try it yourself before you were taken from us.:(
  5. Recipe Junkie
    Very nice recipe! I thought that the hoisin sauce and Italian dressing would conflict, but the two married very well. Thank you for posting!
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