Honey Hoisin Chicken

I've made a few Asian vinaigrettes in my days, so that means I have bottles of speciality ingredients to use up, like hoisin sauce and rice wine vinegar.  I love the flavors of these things, but each recipe calls for so little of it.  And I hate to have things go to waste (especially these days - strict food budget, you know!)

So I did a little Google searching, found a few recipes that sounded good and then of course, made my own spin on them.

Today, I bring you honey hoisin glazed chicken.  It sounds fancy, and it tastes even better!  A nice change from those plain grilled chicken breasts.   This glaze makes enough for one pound of chicken, but actually, you probably could get two pounds done if you're cooking for a larger crowd.

To make the glaze, mix together:
** remember, I am not a measuring kind of girl, especially with sticky ingredients like honey, so eyeballs are just fine for this mix! **
4-5 Tbsp hoisin sauce
3 Tbsp honey
3 Tbsp rice wine vinegar
1/2 tsp ground cinnamon
1/4-1/2 tsp red pepper flake (depending on your spice preferences)
about 4-5 Tbsp olive oil (to mix and emulsify the glaze)
salt and pepper to season the chicken before glazing

Set your oven to 375 and line a baking sheet with foil (easy clean up - work smarter, not harder)

Season both sides and brush each side with the glaze.
** You could separate the glaze into two bowls and brunch another layer of sweet, sticky goodness on halfway through baking too.  Separate bowls prevent contamination of raw meat juices mixing in your delicious gloves.

Bake about 35 minutes, or until cooked to the standard internal temperature - I think it's 165 for chicken.


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