Spicy Sticky Roasted Chicken

This one you guys, is for sure a keeper! It’s so incredibly easy yet tasty! Best of all, it’s pretty much all hands off cooking, meaning you can do something else, or absolutely nothing…All you need is a bit of planning, because over night marinating is the best. If you are in a pinch of time, a few hours will do just fine.

Ingredients:

Chicken pieces, skin on, bone in. I had a whole chicken cut up by the butcher, and used the breast pieces the other night for easy baked chicken. So I am using the rest of the chicken for this recipe.

1/2 cup of low sodium soy sauce

3 TBSP Hoisin sauce

3 TBSP oyster sauce

1 TBSP sugar

2 TBSP Sriracha sauce, leave it out if you don’t like spicies, add more if you like more kick, totally up to you, or use your favorite hot sauce

3 cloves of garlic, grated into paste with a grater

1 green onion, thinly sliced, needed on day 2, for garnish, optional

1 tsp toasted white sesame seeds, for garnish, optional

Method:

Clean chicken pieces, and lightly score each piece 2 to 3 times all the way to the bone. This helps the marinade to penetrate the meat. Add chicken to a stainless steel bowl, or a glass bowl, or a large plastic bag for marinating.

Add all ingredients except for green onions and sesame seeds to the chicken container. Massage well to evenly coat chicken pieces. Leave chicken in the fridge for marinating over night if you can.

When it’s ready to cook, pre-heat oven to 375 F. Line a baking dish with foil for easy cleaning up. Arrange chicken pieces onto the baking dish, without overlapping.

Bake in the oven for 15 minutes and lower the heat to 350F. Bake for another 25 minutes to ensure chicken is baked all the way through.

Remove chicken from oven, let it rest for about 10 minutes.

Dish up chicken pieces, pour the pan juice over chicken pieces, top with green onion pieces and toasted white sesame seeds and impress everyone!