Maple-Hoisin Chicken

From The Canadian Basics Cookbook by Carol Ferguson and Murray McMillan

 

Ideal for no-fuss dinner parties, this flavourful chicken dish and the Lemon Garlic version (below) take only a few minutes' preparation. Marinate in refrigerator, then bake when needed. For either recipe, you could use chicken thighs, quarters or mixed pieces instead of breasts. Serve with rice and a fresh vegetable such as green beans or sautéed broccoli (page 155).

1/3 cup / 75 mL each: hoisin sauce, maple syrup

2 tbsp / 30 mL each: soy sauce, rice vinegar, ketchup

1 tbsp / 15 mL each: minced garlic and fresh ginger

8 chicken breasts (bone-in, skin-on or skinless)

In large shallow bowl, mix together all ingredients except chicken. Add chicken and turn to coat well on all sides. Cover and refrigerate for at least 2 hours or up to 8 hours; turn chicken occasionally. Place chicken pieces slightly apart in single layer in large shallow baking dish (use two if necessary; chicken will brown best if not crowded). Drizzle any extra marinade over chicken. Bake in 400F (200C) oven for 35 to 40 minutes, brushing chicken once or twice with pan juices during last 10 minutes, until browned and cooked through (juices run clear when chicken is pierced); don't overcook. Makes 8 servings.

Lemon-Garlic Chicken: A Middle Eastern blend of ingredients (lemon, garlic, spices and honey) gives great flavour to the chicken and helps it to brown nicely as it cooks. Follow recipe above, replacing Maple-Hoisin marinade with this one: Mix together 1/4 cup (50mL) grated lemon rind, 4 minced garlic cloves, 2 tbsp (30 mL) olive oil and 1/2 tsp (2 mL) each ground cumin, cinnamon, paprika, salt and pepper.