Spicy Hoisin Apricot Chicken

Name: Spicy Hoisin Apricot Chicken
Yield: 4 to 6 servings
Ingredients: 4 pounds bone-in, skin-on drums and thighs; 1/4 cup Hoisin sauce; 1/4 cup + 1 Tablespoon apricot jam; 1-3 Tablespoons sriracha; 1/4 cup soy sauce; 3 Tablespoons minced shallots (if you don't have shallots, you can do 1 Tablespoon minced garlic, 2 Tablespoons minced onion); 2 green onions, chopped; 1/4 cup chopped fresh cilantro (optional if you are a family of cilantro haters); 1.5 Tablespoons oil; 1 Tablespoon apple cider vinegar

x @cook_5886383

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.com/us/recipes/1775722-firstborns-favorite-crunchy-soy-slaw

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Ingredients

4 to 6 servings

4 pounds bone-in, skin-on drums and thighs
1/4 cup Hoisin sauce
1/4 cup + 1 Tablespoon apricot jam
1-3 Tablespoons sriracha
1/4 cup soy sauce
3 Tablespoons minced shallots (if you don't have shallots, you can do 1 Tablespoon minced garlic, 2 Tablespoons minced onion)
2 green onions, chopped
1/4 cup chopped fresh cilantro (optional if you are a family of cilantro haters)
1.5 Tablespoons oil
1 Tablespoon apple cider vinegar

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! :)
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