Ingredients
Scale
- 4 boneless, skinless chicken thighs or breasts
- ¼ cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 3 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- ¼ teaspoon black pepper
- Sesame seeds and chopped scallions for garnish
Instructions
- Combine hoisin sauce, soy sauce, honey, oyster sauce, sesame oil, garlic, ginger, and black pepper in a bowl to make the marinade.
- Place chicken in a resealable bag or dish and pour marinade over it. Seal and refrigerate for 30 minutes to 4 hours.
- Preheat oven to 400°F (200°C). Remove chicken from marinade, letting excess drip off, and arrange on baking sheet lined with parchment or on a wire rack.
- Bake for 20-25 minutes until internal temperature reaches 165°F (74°C). For caramelization, broil for 2-3 minutes, basting with extra marinade if desired.
- Rest the cooked chicken for 5 minutes, then slice and garnish with sesame seeds and scallions.
Notes
- Marinate the chicken for at least 30 minutes for best flavor, but up to 4 hours for deeper taste.
- Gluten-free options include using gluten-free hoisin sauce and tamari soy sauce.
- Use thighs for juicier, more flavorful results; breasts are a leaner alternative but may require careful cooking to prevent drying out.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Grilling
- Cuisine: Chinese
- Diet: Gluten-Free optional, Paleo optional
Nutrition
- Serving Size: 1 piece (about 4 oz)
- Calories: 280 Kcal
- Sugar: 9g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg