Best Hoisin Glazed Rotisserie Chicken Recipes

HOISIN-GLAZED ROAST CHICKEN

Hoisin-Glazed Roast Chicken image

Hoisin sauce is a popular Chinese condiment made from fermented soybean paste and seasonings such as garlic, chile peppers and sesame. Here, it's combined with other pantry staples like soy sauce, rice wine and Sichuan peppercorns and used to marinate and then baste roast chicken, dialing up the savory richness of the meat and infusing it with a wonderfully sweet yet salty flavor.

Provided by Food Network Kitchen

Time 1h15m

Yield 6-8

Number Of Ingredients 11

Ingredients

1/4 cup low-sodium soy sauce
2 tablespoons Chinese rice wine
2 tablespoons hoisin sauce
2 tablespoons honey
2 tablespoons peanut oil
1 star anise pod, broken into points
1/2 teaspoon Szechuan peppercorns, crushed with a knife
2 tablespoons chopped fresh cilantro (stems and leaves)
3 scallions, finely chopped
3 cloves garlic, coarsely chopped
2 quartered chickens (3 to 3 1/2 pounds each)

Steps:

Heat the peanut oil in a large skillet over high heat. Add the star anise and peppercorns; cook, stirring, until toasted, about 10 seconds. Add the cilantro, scallions and garlic and cook 30 seconds. Add the soy sauce mixture and simmer over medium heat until slightly reduced, 2 to 3 minutes. Transfer to a large bowl and let cool, then add the chicken and toss. Cover and refrigerate 4 hours.
Transfer the chicken to a rack set in a roasting pan (reserve the marinade). Refrigerate the chicken, uncovered, about 3 hours to dry out the skin.
Position a rack in the upper third of the oven; preheat to 400 degrees F. Pour 1/4 inch of water and the reserved marinade into the roasting pan. Roast the chicken 20 minutes. Baste with the pan juices, then reduce the oven temperature to 350 degrees F and continue roasting until the skin is glazed and a thermometer inserted into a breast registers 160 degrees F, 20 to 25 more minutes. Transfer the chicken (on the rack) to a board. Pour the pan juices into a skillet; simmer over medium-high heat until reduced by half, about 5 minutes. Drizzle over the chicken.
Whisk the soy sauce, rice wine, hoisin sauce and honey in a bowl; set aside.

GLAZED ORANGE-HOISIN CHICKEN

Glazed Orange-Hoisin Chicken image

This is a delicious sweet and savory chicken recipe originally created by Diane Rossen Worthington in her book, "The California Cook." It is made in the oven. I like to use thighs and legs but you can use chicken breasts as well...but it's best with the skin on. Allow at least 30 minutes for marinading, 2 hours is best. Note that this is not a marinade, but a sauce that you bake the chicken it. Do not throw out all of the delicious sauce!! Use it over the chicken and/or rice as you serve.

Provided by Pam-I-Am

Categories Chicken Thigh & Leg

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons hoisin sauce
1 teaspoon chili paste
1 large garlic clove, pressed
1/3 cup soy sauce
1 tablespoon honey
1 tablespoon dark sesame oil
1 tablespoon ginger paste or 1 tablespoon minced fresh ginger
1/4 cup orange marmalade
2 tablespoons scallions, chopped for garnish
3 lbs chicken legs with thigh, with skin

Steps:

Combine ingredients up to marmalade in a large bowl and mix well.
Wash and pat dry the chicken legs and thighs.
Preheat oven to 375°F.
Place the chicken in a large shallow roasting pan or baking dish Pour the hoisin marmalade sauce over the top. Bake for 45 to 50 minutes, or until the chicken is done. (Time also depends on how plump your legs and thighs are - the fatter, the longer the time).
Baste with juices one or two times during the baking process.
When finished, remove chicken from roasting pan onto serving platter. Spoon some sauce over it and garnish with the scallion. Serve immediately.

Nutrition Facts : Calories 517.5, Fat 30.1, SaturatedFat 8.1, Cholesterol 188.7, Sodium 1209.5, Carbohydrate 16.7, Fiber 0.5, Sugar 13.4, Protein 43.3