REC: Glazed Orange Hoisin Chicken (rvb's tweaks)
contributed by Pat/NoCal
tweaks by rvb
Serves 4
Marinade:
½ cup hoisin sauce
1 tbp chile paste with garlic
1/3 cup soy sauce
2 tbs honey
1 tbsp dark sesame oil
½ cup bitter orange juice (sweet would do)
2 tbsp finely chopped fresh ginger
1/2 cup Dundee orange marmalade (i used lemon marmalade)
1 3-1/2 to 4-1/2 lb. fresh chicken, cleaned, patted dry, and cut into quarters
Garnish: basil leaves
1 sliced lemon and 1 sliced orange
Combine all the marinade ingredients except the marmalade in a large non-aluminum bowl. Add the marmalade and puree in blender. Taste for seasoning.inject as much of the marinade into the chicken with a hypodermic marinade injector thingie. Pour the remaining marinade over the chicken. Cover and marinate the chicken for 2 hours in the refrigerator, basting often with the marinade.
Preheat oven to 425:. Place the chicken quarters skin side up in a large shallow roasting pan and roast for 50 to 55 minutes or until the chicken is golden brown. Baste it with the juices often while it is roasting.
To serve, remove the chicken from the pan and degrease the drippings. Arrange the chicken on a large serving platter, spoon some sauce over it, and garnish with scallions and orange slices. Serve immediately.
Advance preparation: Can be prepared 1 day ahead, refrigerated and serve chilled. Or prepare it up to 2 hours ahead through step 2 and refrigerate.
adapted from recipe in: The California Cook, Diane Rossen Worthington
as you might imagine, i cooked the chix on my smoker.
