Please take our survey! Click here
Please enter the email you’re using for this account.
Use either dark or white meat for this auburn-glazed gem of a dish.
2 tablespoons packed light brown sugar
1 tablespoon sweet paprika
4 cloves garlic, minced
2 teaspoons Chinese five spice powder
1 teaspoon crushed fennel seed
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3 pounds bone in, skin on chicken pieces (breasts, legs or thighs)
1/4 cup hoisin sauce
2 tablespoons Gefen Maple Syrup
2 tablespoons honey
1 tablespoon minced fresh ginger or 3 cubes Gefen Frozen Ginger
1 tablespoon Glicks Soy Sauce
In a small bowl, mix together brown sugar, paprika, garlic, five spice powder, fennel seeds, mustard and salt and pepper. Place the chicken pieces in a 13×9-inch baking dish. Massage the spice rub all over the chicken pieces, coating well and evenly. Cover the dish with plastic wrap; marinate in the refrigerator for at least two hours or for up to eight hours.
Meanwhile, in a separate bowl, stir together hoisin sauce, maple syrup, honey, fresh ginger and soy sauce; set aside.
Preheat oven to 350 degrees Fahrenheit.
Bring the chicken to room temperature for 30 minutes. Transfer the chicken pieces to a large aluminum foil-lined baking sheet. Brush with half of glaze. Roast in centre of preheated oven, brushing once halfway through with remaining glaze, for 35 to 45 minutes (depending on whether you’re using white or dark meat) or until juices run clear when the chicken is pierced with a fork.
How Would You
Rate this recipe?
Please log in to rate
Reviews