Spicy Hoisin Apricot Chicken
I developed this recipe when the family was craving that generally sweet-tangy-spicy combo and I had some apricot jam that had been sitting in the refrigerator forever that wasn't likely to get used up any other way. We ended up loving it.
Totally kid-friendly flavor profile, and you can adjust the heat level according to your family's heat tolerance.
Orange marmalade also works great if you don't have apricot jam.
If you're looking for a veg side to go with:
https://cookpad.wasmer.app/us/recipes/1775722-firstborns-favorite-crunchy-soy-slaw
Spicy Hoisin Apricot Chicken
I developed this recipe when the family was craving that generally sweet-tangy-spicy combo and I had some apricot jam that had been sitting in the refrigerator forever that wasn't likely to get used up any other way. We ended up loving it.
Totally kid-friendly flavor profile, and you can adjust the heat level according to your family's heat tolerance.
Orange marmalade also works great if you don't have apricot jam.
If you're looking for a veg side to go with:
https://cookpad.wasmer.app/us/recipes/1775722-firstborns-favorite-crunchy-soy-slaw
Cooking Instructions
- 1
Combine all ingredients in large mixing bowl and toss and gently massage to distribute all ingredients thoroughly and evenly.
- 2
Put in covered container and marinate in the refrigerator for 1 to 5 hours (at least 2 or 3 is ideal), stirring the chicken from time to time to make sure the marinade is evenly distributed. (Or you can put it all in a gallon Ziploc and do the suction thing if you're marinating before you go to work.)
- 3
Pull it out of the fridge and place it on a rack in a single layer, letting it come up to room temp for about 45 minutes before roasting for about 45 to 50 minutes in a preheated 425F oven. Make sure to preheat the oven 20 to 25 minutes before you're going to put in the chicken. Save any excess marinade for Step 4.
- 4
30 minutes into the roasting process, spoon the remaining marinade equally over the chicken pieces and finish roasting. This will give you the sweet tangy spicy and sticky glaze that makes this recipe so delicious.
- 5
Enjoy! :)
- 6
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