Ingredients
-
3
-
1
-
1
-
1/3
-
1
-
1
-
1
-
1/4
-
2
-
3
-
-
-
-
-
Directions
Glazed Orange-Hoisin Chicken, 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.****, How would this recipe work with skinless chicken leg quarters?, Really good marinade. I’m not a cook and decided to try this. used 3 bone in chicken breasts since the family likes white meat. Left it in the oven for only 45 mins and they came out juice. I also omitted the chili paste for the kids. Really easy and quick. Definitely would let it marinade longer, left it in about an hour. Thanks for the recipe!!
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Steps
|
1
Done
|
Combine Ingredients Up to Marmalade in a Large Bowl and Mix Well. |
|
2
Done
|
Wash and Pat Dry the Chicken Legs and Thighs. |
|
3
Done
|
Preheat Oven to 375f. |
|
4
Done
|
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. |
|
5
Done
|
Baste With Juices One or Two Times During the Baking Process. |
|
6
Done
|
When Finished, Remove Chicken from Roasting Pan Onto Serving Platter. Spoon Some Sauce Over It and Garnish With the Scallion. Serve Immediately. |
