This is a simple mid-week dish of teriyaki chicken with an extra punch and glaze from Hoisin and Sweet Chili Sauce. It’s one of those regular dishes on the menu and cooks quickly with minimal fuss.
- 1 chicken, cut up or 6 bone in thighs
- 1 to 1 1/2 cup of teriyaki sauce, home made or purchased
- 1/2 cup of bottled Hoisin sacue
- 1/2 cup of Chinese Sweet Chili Sauce
- Optional – garnish of cilantro
- Marinate the chicken from 1 hour to overnight in the teriyaki sauce. I find the simplest is to put the chicken in a zip lock bag, add the sauce, then squeeze out any air and seal the bag. Place the bag in a large bowl in the fridge to capture any spills. When you think about it, turn the chicken in the bowl so every piece gets contact with the marinade.
- When you are ready to cook it, preheat the oven to 425 degrees F.
- Line a roasting pan with foil and place a rack or racks in pan. Spray the racks with cooking spray or brush with peanut oil.
- Place the chicken, skin side up, in the pan. Try to get the pieces in a single layer.
- Cook for 30 minutes. Meanwhile mix the Hoisin and chili sauces in a small bowl.
- After 30 minutes are up, remove the baking pan from the oven and brush with the sauce.
- Put the pan back in the oven for 15 minutes. After the time is up, check the chicken breasts (if using) for done-ness. Remove them if cooked. Brush everything with the sauce again.
- Bake for another 15 or 20 minutes until the chicken is cooked. (about an hour to an hour and 15 minutes total time depending on the size of your pieces.)
This chicken is also very good served cold.