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Pat-NoCal I prepared your Spicy Hoisin Chicken for dinner YUM! I had to use boneless, skinless
- Thread starter gailnj
- Start date
Oh nice, Gail. I love to hear when others enjoy dishes I find
tasteful. My own thanks go to Ms. Moyn (((Moyn))) for pointing me to another yummy keeper.
Spicy Hoisin Chicken
1/2 cup hoisin sauce
1 teaspoon finely grated peeled fresh ginger
4 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon Asian sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar (not seasoned rice vinegar)
8 chicken thighs with skin and bones (about 2 3/4 lb)
Preheat oven to 500̊F.
Whisk together all ingredients except chicken, then coat chicken all over with sauce. Arrange thighs, skin sides up in 1 layer without crowding, in a foil-lined large shallow baking pan (1 inch deep). Roast in upper third of oven until chicken is cooked through and glaze is brown, 20 to 30 minutes.
Makes 4 servings.
Source: 5/03 Gourmet, via Moyn http://www.epicurious.com/recipes/recipe_views/views/108096
Pat’s notes: Delicious, definitely a keeper! Good with steamed jasmine rice and salad of spring mix with tomatoes, cucumbers, blue cheese and ranch dressing. Made it another time using turkey thighs per Moyn's notes below and her tweaks of adding chile garlic sauce, more garlic, ginger and soy (it's an easy sauce recipe to dink around with)...reduced the oven temp to 400 and roasted longer, until the turkey thighs were done. Was great served with Michelle/CA’s Sesame Rice (recipe below) and snow peas that were blanched and shocked then sauteed lightly in a tiny amount of olive oil then finished with a drizzle of sesame oil, salt and pepper.
Moyn’s notes 1/15/04: I used two turkey thighs (skin on, bone in) weighing about 3-3/4 lb total. I made the sauce, as written, using about double the garlic & ginger, & more soy & adding chili garlic sauce & some black vinegar, allowing the turkey to marinate, all day, before roasting. As they roasted, I basted a few times and served sprinkled with chopped scallion & black sesame seeds. It tasted like a succulent roast duckling, yummmm!!
Other Epi reviewers said: **Excellent served with the Jasmine rice with green onions, peas & lemon found on this site. Easily a week night meal.**Instead of cooking it in the oven, I threw the chicken on the grill, basted it with the sauce, and it was fabulous. Paired perfectly with an industrial-sized bottle of Kirin beer.**Followed another's suggestion and roasted the meat at 400 deg. for 45 minutes. It was an easy, uncomplicated, delicious meal that got raves.**This is a keeper. Used skinless thighs and breasts. Baked covered for 40 min @ 350F. Chicken was very moist. Sauce did not caramelize or burn. Added a bit more chile sauce for more zip.**Made this last night and loved it! I doubled the red pepper flakes, added some chili sauce and extra garlic, ginger and soy sauce. My boyfriend thinks I'm an amazing cook after eating this recipe!**Loved this dish. Added Honey, Garlic Chili sauce, more ginger and garlic. Baked skinless thighs on the bone about 30-40 minutes at 350, covered in foil. Next time, I'll try marinating overnight and opening the foil half way through the bake time.**This was a wonderful and easy recipe. Like other reviewers before, I also added honey, which was a wonderful addition. I had a bit of chicken leftover, so I saved the sauce, added a bit of mayo, and made a lovely oriental chicken salad sandwich the next day. This is definitely going into the permanent recipe file.**
http://www.epicurious.com/recipes/recipe_views/views/108096
tasteful. My own thanks go to Ms. Moyn (((Moyn))) for pointing me to another yummy keeper.
Spicy Hoisin Chicken
1/2 cup hoisin sauce
1 teaspoon finely grated peeled fresh ginger
4 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon Asian sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar (not seasoned rice vinegar)
8 chicken thighs with skin and bones (about 2 3/4 lb)
Preheat oven to 500̊F.
Whisk together all ingredients except chicken, then coat chicken all over with sauce. Arrange thighs, skin sides up in 1 layer without crowding, in a foil-lined large shallow baking pan (1 inch deep). Roast in upper third of oven until chicken is cooked through and glaze is brown, 20 to 30 minutes.
Makes 4 servings.
Source: 5/03 Gourmet, via Moyn http://www.epicurious.com/recipes/recipe_views/views/108096
Pat’s notes: Delicious, definitely a keeper! Good with steamed jasmine rice and salad of spring mix with tomatoes, cucumbers, blue cheese and ranch dressing. Made it another time using turkey thighs per Moyn's notes below and her tweaks of adding chile garlic sauce, more garlic, ginger and soy (it's an easy sauce recipe to dink around with)...reduced the oven temp to 400 and roasted longer, until the turkey thighs were done. Was great served with Michelle/CA’s Sesame Rice (recipe below) and snow peas that were blanched and shocked then sauteed lightly in a tiny amount of olive oil then finished with a drizzle of sesame oil, salt and pepper.
Moyn’s notes 1/15/04: I used two turkey thighs (skin on, bone in) weighing about 3-3/4 lb total. I made the sauce, as written, using about double the garlic & ginger, & more soy & adding chili garlic sauce & some black vinegar, allowing the turkey to marinate, all day, before roasting. As they roasted, I basted a few times and served sprinkled with chopped scallion & black sesame seeds. It tasted like a succulent roast duckling, yummmm!!
Other Epi reviewers said: **Excellent served with the Jasmine rice with green onions, peas & lemon found on this site. Easily a week night meal.**Instead of cooking it in the oven, I threw the chicken on the grill, basted it with the sauce, and it was fabulous. Paired perfectly with an industrial-sized bottle of Kirin beer.**Followed another's suggestion and roasted the meat at 400 deg. for 45 minutes. It was an easy, uncomplicated, delicious meal that got raves.**This is a keeper. Used skinless thighs and breasts. Baked covered for 40 min @ 350F. Chicken was very moist. Sauce did not caramelize or burn. Added a bit more chile sauce for more zip.**Made this last night and loved it! I doubled the red pepper flakes, added some chili sauce and extra garlic, ginger and soy sauce. My boyfriend thinks I'm an amazing cook after eating this recipe!**Loved this dish. Added Honey, Garlic Chili sauce, more ginger and garlic. Baked skinless thighs on the bone about 30-40 minutes at 350, covered in foil. Next time, I'll try marinating overnight and opening the foil half way through the bake time.**This was a wonderful and easy recipe. Like other reviewers before, I also added honey, which was a wonderful addition. I had a bit of chicken leftover, so I saved the sauce, added a bit of mayo, and made a lovely oriental chicken salad sandwich the next day. This is definitely going into the permanent recipe file.**
http://www.epicurious.com/recipes/recipe_views/views/108096