Hoisin Chili Glazed Chicken
This is an easy and versatile chicken recipe as you can make it to bake in the oven or to cook on the BBQ. I make my own Hoisin sauce but you can use a store-bought version as well – just watch the salt level (if you are watching your sodium intake) as store bought hoisin can have high amounts of sodium (my home-made recipe doesn’t have any added salt). You could use store-bought oyster sauce as well which isn’t as sweet as hoisin. Making your own sauces is always preferable as you can use the best ingredients, no preservatives and control the amount of sweetness and salt. Using store-bought sauces are fine, just don’t add additional salt to the recipe!
I love chicken thighs for this dish. Chicken thighs are higher in fat than chicken breasts, still a great source of protein and they are more flavourful and tender in this dish!
As always, when you make this recipe, please post a photo of your Hoisin Chili Glazed Chicken goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!
Prep Time: 10 minutes / Cook time: 40 minutes in the oven, 25 minutes on a BBQ / Serves: 4
Ingredients:
6-8 Pieces of Chicken Thighs
1/3 Cup Hoisin Sauce
¼ Cup Sweet Chili Sauce
¼ Cup Ketchup
2 Tablespoons Balsamic Vinegar
¼ teaspoon Garlic Powder
¼ teaspoon Onion Powder
¼ teaspoon Hot Sauce
A few Grinds of Fresh Pepper
1/8 teaspoon of Herbamare or Sea Salt – optional
How It’s Made – Oven Baked Instructions
Preheat your oven to 375°F.
Prepare your baking casserole dish. For this dish, I line the baking dish with foil (makes for easy clean-up!), and then season by spraying or brushing the foil with some olive oil and sprinkling garlic powder on the bottom of the dish.
Cut the visible fat from the ends of the opened chicken thigh. Tuck it up again and place it in to the baking dish. Repeat with the rest of the thighs.
Bake for 20 minutes.
In a small bowl, whisk together all the remaining ingredients to make the delicious sauce.
After the chicken has cooked for 20 minutes, carefully remove the dish from the oven and drain off any fat that has been released. You may not have any, or minimal fat to drain off as not all chicken thighs give off a lot of fat (especially since you cut off the fatty bits).
Pour the sauce over the chicken and turn the chicken so it is covered in the sauce. Spoon sauce to sit over the chicken. Return the dish to the oven and cook for another 20 minutes, basting the chicken in the sauce after 10 minutes. The chicken should be cooked through after 40 minutes in the oven but check by either cutting into a thigh to make sure the juices run clear or use a meat thermometer to ensure the internal temperature is 165°F (74°C). Remove from the oven when done.
Serve with your choice of sides.
Enjoy!
How It’s Made – BBQ Instructions
Preheat your BBQ to medium.
Cut the visible fat from the ends of the opened chicken thigh. Tuck it up again and place it on a plate to take to the BBQ. Repeat with the rest of the thighs.
In a small bowl, whisk together all the remaining ingredients to make the delicious sauce and have it ready by the BBQ.
Grill the chicken thighs for 15 minutes, turning occasionally. Wash the plate the raw chicken was on! NEVER EVER put cooked chicken on the plate you had the raw chicken on!
After the chicken has been on the grill for the 15 minutes, baste the chicken with the sauce, again turning and basting so the chicken has sauce all around. Grill and baste for another 10 minutes.
After 20-25 minutes on the grill, the chicken should be cooked but check by removing a thigh off the grill and cutting into it to make sure the juices run clear or use a meat thermometer to ensure the internal temperature is 165°F (74°C). Remove all the chicken from the grill to a clean plate when done.
Serve with your choice of sides.
Enjoy!
