Hoisin-Ginger Roasted Chicken

Every chance I get I always make a point to make lunch at home. Lately it’s been quick lunches like sandwiches, quesadillas, left overs and such just because of time constraints. But I had the chance today and I wasn’t going to pass that up. We’ve been having lots of western options so I was veering towards some asian flavors. I shopped around the two refrigerators we have and ended up with a whole bird and a bounty of asian staples.

T isn’t a huge fan of chicken when it isn’t done right...he’s quite a picky eater and to make a chicken worthwhile to him means a moist, tender, and flavorful one (he thinks rotisserie chicken is too bland). So I began playing around in my mind with different things I could do to flavor up this bird and I started grabbing garlic, ginger, coriander, hoisin and sesame oil. This is a good marinade for chicken, pork, or beef and if you like heat don’t be shy to splash some sriracha or sambal into the mix. I served up the chicken with ginger scented brown rice and a quick broccoli and carrot stir fry. I plan to make ssam’s or pulled chicken sandwiches with a tangy asian slaw with the leftovers!

serve it up with brown rice and some veges!

Hoisin-Ginger Roast Chicken

1 young whole bird
7-9 cloves of garlic (minced)
5-6 inch knob ginger (minced)
3/4 hoisin
1 T sugar
2 T sesame oil
1 T soy sauce
1 T coriander seeds (grinded)
1/2 C water
1.5 C chicken broth

Preheat oven to 350F.
Mix garlic, ginger, hoisin, sugar, sesame oil, soy sauce, and water. Take marinade and slather all over the chicken, slather it inside the cavity as well. Place it in a ceramic pan along with your chicken broth, and roast for 1hr 15mins. Baste every now and then. Remove chicken and allow it to rest for 5 minutes and serve!


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