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Categories:Viewed: 38 - Published at: 4 years ago
Ingredients
- 1/4 cup hoisin sauce
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon minced garlic
- 2 teaspoons minced fresh ginger
- 1 (3 -4 lb) roasting chickens, cut into pieces or 3 1/2 lbs chicken pieces
- fresh ground black pepper
Method
- Set a rack at the highest oven position and heat the oven to 400°F
- In a small, shallow bowl, whisk the hoisin sauce, vinegar, soy sauce, garlic, and ginger.
- Dredge each chicken piece in the glaze, coating completely.
- Put the pieces, skin side down, in a rimmed, shallow 10x15-inch sheet pan. Pour any leftover glaze over the chicken; sprinkle liberally with pepper.
- Roast on the top rack until the juices run barely clear when you prick the chicken, about 40 minutes.
- Remove the pan from the oven and set the broiler on high. Turn the chicken over and baste it with the pan drippings. If a lot of fat has rendered out, spoon some off before broiling to prevent flare-ups.
- Broil, basting the chicken and rotating the pan for even browning, until the chicken is shiny and well browned, about 8 minutes.
- Drizzle the chicken with the pan drippings before serving.
