This Spicy Glazed Chicken is a vibrant, restaurant-quality dish that combines tender roasted chicken with a rich, aromatic sauce. The glaze blends sweet honey and hoisin with the tang of rice vinegar and soy sauce, balanced by the heat of fresh ginger and garlic. It&# 226;ÂÂs perfect for weeknight dinners or weekend gatherings, offering a sticky, glossy finish thatâÂÂs irresistible. Serve it over steamed rice with crisp vegetables for a complete meal. The marinade deeply flavors the meat, ensuring every bite is juicy and full of complex, savory-spicy notes. Simple to prepare yet impressive in taste, this recipe delivers consistent results with pantry staples and fresh aromatics.
Spicy Glazed Chicken
Description
This Spicy Glazed Chicken is a vibrant, restaurant-quality dish that combines tender roasted chicken with a rich, aromatic sauce. The glaze blends sweet honey and hoisin with the tang of rice vinegar and soy sauce, balanced by the heat of fresh ginger and garlic. It&# 226;ÂÂs perfect for weeknight dinners or weekend gatherings, offering a sticky, glossy finish thatâÂÂs irresistible. Serve it over steamed rice with crisp vegetables for a complete meal. The marinade deeply flavors the meat, ensuring every bite is juicy and full of complex, savory-spicy notes. Simple to prepare yet impressive in taste, this recipe delivers consistent results with pantry staples and fresh aromatics.Ingredients
Directions
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Mince the garlic cloves, ginger, green onions, and lemon peel finely.
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In a bowl, combine the minced aromatics with hoisin sauce, honey, ketchup, soy sauce, white rice vinegar, salt, and freshly ground pepper. Mix well to form the marinade.
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Divide the marinade equally into two large plastic storage bags.
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Place the chicken pieces into the bags, seal tightly, and massage the marinade over the chicken. Marinate at room temperature for 3 hours or refrigerate overnight.
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position rack in the center of the oven and preheat to 450ðF (230ðC).
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Line a broiler pan or roasting pan with heavy-duty aluminum foil.
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Arrange the chicken pieces in a single layer in the pan, skin side down.
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Brush the chicken generously with some of the marinade, ensuring even coating.
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Bake for 20 minutes.
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Turn the chicken pieces over and baste generously with the remaining marinade.
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Continue baking for another 20 minutes, or until the chicken is glazed, nicely browned, and cooked through.
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Baste the chicken with any glaze remaining in the bottom of the pan.
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Transfer the chicken to a platter and serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 74.5kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 8.5mg1%
- Total Carbohydrate 16.5g6%
- Dietary Fiber 1.1g5%
- Sugars 0.5g
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure chicken reaches an internal temperature of 165ðF (74ðC) before serving.
If marinating overnight, bring the chicken to room temperature for 20-30 minutes before cooking for even roasting.
For a spicier kick, add a teaspoon of chili garlic sauce or red pepper flakes to the marinade.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
Use bone-in, skin-on chicken thighs or drumsticks for best results.
