Smoky Hoisin Glazed Chicken Recipes

EASY HOISIN GLAZED CHICKEN DRUMSTICKS

Easy Hoisin Glazed Chicken Drumsticks image

We hope you're not afraid to get your hands sticky because this Asian-inspired hoisin glazed chicken is all about the salty, sweet, robust flavor of hoisin sauce. Chicken drumsticks are smothered in the uniquely flavorful dark brown sauce and baked to a crisp in the oven. The result is savory, tender, juicy chicken that's ready in under an hour.

Provided by Kristen Stevens

Categories Dinner

Time 50m

Number Of Ingredients 7

Ingredients

½ cup hoisin sauce (gluten-free, if needed)
2 tablespoons water
1 tablespoon soy sauce (gluten-free, if needed)
1 teaspoon garlic chili sauce (can sub sriracha)
1 teaspoon rice vinegar (can substitute apple cider vinegar)
3 cloves garlic (finely minced )
8 chicken drumsticks

Steps:

Preheat the oven to 425 degrees. In a small bowl, whisk the hoisin sauce, water, soy sauce, garlic chili sauce, rice vinegar, and garlic.
Lay the chicken drumsticks in a single layer in a baking dish lined with parchment paper. Pour the sauce over the top and mix so that the chicken is well-coated in the sauce.
Bake the chicken, uncovered, for 30-35 minutes, or until the thickest part of the meat reaches an internal temperature of 165 degrees. Baste the chicken with some of the sauce in the baking dish then broil it for 5 minutes to lightly crisp and brown the skin.

Nutrition Facts : ServingSize 1 serving = 2 chicken drumsticks, Calories 328 kcal, Sugar 10 g, Sodium 1026 mg, Fat 15 g, SaturatedFat 4 g, TransFat 1 g, Carbohydrate 17 g, Fiber 1 g, Protein 28 g, Cholesterol 140 mg, UnsaturatedFat 10 g

SMOKY HOISIN-GLAZED CHICKEN

Smoky Hoisin-Glazed Chicken image

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.

Provided by Redneck Epicurean

Categories Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 large boneless skinless chicken breasts or 4 chicken legs-thighs
4 teaspoons butter, at room temp
1 1/4 teaspoons smoked paprika (regular is okay if you don't have smoked)
1/4 teaspoon black pepper
1/4 cup hoisin sauce
1/4 cup prepared Italian vinaigrette dressing

Steps:

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.

Nutrition Facts : Calories 243.8, Fat 10.1, SaturatedFat 3.6, Cholesterol 79, Sodium 605.3, Carbohydrate 9.1, Fiber 0.8, Sugar 5.7, Protein 28

HOISIN-GLAZED CHICKEN THIGHS

Hoisin-Glazed Chicken Thighs image

The Chinese, who know a thing or two about roasting sweet glazed meats and poultry, were the inspiration for this recipe's five-spice rub and glossy glaze.

Provided by debbie

Categories World Cuisine Recipes Asian

Time 30m

Yield 16

Number Of Ingredients 14

Ingredients

2 tablespoons Chinese five-spice powder
2 tablespoons Hungarian paprika
2 tablespoons coarse salt
1 tablespoon minced garlic
2 teaspoons ground black pepper
1 teaspoon dry mustard
16 skin-on, bone-in chicken thighs
1 cup hoisin sauce
¼ cup soy sauce
2 tablespoons honey
2 tablespoons dark sesame oil
2 tablespoons minced fresh ginger
2 teaspoons minced garlic
1 teaspoon Chinese five-spice powder

Steps:

Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.

Nutrition Facts : Calories 222.7 calories, Carbohydrate 11 g, Cholesterol 70.8 mg, Fat 10.6 g, Fiber 0.6 g, Protein 20.2 g, SaturatedFat 2.6 g, Sodium 1267.5 mg, Sugar 6.6 g

SMOKED GLAZED CHICKEN

Smoked Glazed Chicken image

This recipe is a lot of work if you are not "the more ingredients/steps the better" kind of cook. Even if you are not, you'll find it worth it; especially if you are cooking for a large group. In the end, the chicken will taste better than any chicken has a right to--your guests will be speechless. I recommend doing a several whole chickens cut in half, or 1/4 chickens (big thigh/drumstick pieces), and/or whole breasts. The idea is big pieces are best, and all about the same size/thickness. Prep time does not include time spent in the brine, prepping the smoker, the grill, etc. I got the brine recipe off the internet. It's called Don's Poultry Brine and is the best I've ever come across. I use it for brining turkeys as well. You may well ask "why brine at all?" Poultry will get very dry during the smoking process. Brining the poultry will result in tasty, moist meat.

Provided by Pokey in San Antonio

Categories Chicken Breast

Time 3h

Yield 12-15 serving(s)

Number Of Ingredients 21

Ingredients

2 gallons water
2 tablespoons pickling spices
2 tablespoons cayenne pepper (ground)
1 teaspoon allspice
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery salt
3 cups kosher salt
1/2 cup brown sugar
2 tablespoons maple extract
2 teaspoons liquid smoke
1/2 cup olive oil
1/4 cup cajun seasoning
2 cups apple cider vinegar
2 cups water
2 tablespoons salt
2 tablespoons black pepper
6 tablespoons butter
2 tablespoons honey
8 lbs chicken

Steps:

For the brine: Combine the first 10 ingredients, bring to a boil, then let cool.
Add maple extract and liquid smoke.
Rinse chicken and pat dry.
Brine chicken for at least 4 hours. Overnight is fine, but no more than 12 hours.
Remove pieces, rinse in cold water and pat dry.
Coat with oil and season with Cajun seasoning.
Prepare smoker and smoke chicken at 230 degrees for about two hours, basting with mop every 30 minutes.
For the mop: Combine vinegar, water, salt, and pepper in a pot and bring to a boil. Remove as set aside.
When chicken is nearly done, coat with glaze and move pieces to a hot grill to finish cooking and crisp the skin. This will only take a few minutes per side.
For the glaze: Combine 3 parts butter to one part honey. Make as much as you need to finish the job.
Remove and serve immediately.
Have copies of the recipe available, because you will be asked.

Nutrition Facts : Calories 849.9, Fat 60.5, SaturatedFat 18, Cholesterol 242.1, Sodium 29744.9, Carbohydrate 15.9, Fiber 0.8, Sugar 13.3, Protein 56.7

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