Sticky and flavorful, this BRINED and GLAZED HOISIN CHICKEN is perfection at the dinner table. Serve it with a side of mac n’ cheese and call it a day.
Happy Father’s Day to all the amazing Dad’s out there!! I made you some meat, otherwise known as these Brined and Glazed Hoisin Drumsticks. In my household, my husband doesn’t even consider it a meal unless meat is involved. I’m thinking a lot of you feel the same way.
This chicken is sticky and flavorful. When eaten with a side of buttery corn on the cob or mac n’ cheese, it’s “throw your head back” kind of delicious. You do that don’t you? I mean, I feel that way about a lot of meals, like my Slow Cooker Chile Colorado Style Beef and my Dill Pickle Soup.
Anyway, I brined these drumsticks so they wouldn’t dry out. It takes approximately 80 minutes to cook drumsticks in the oven; that’s a long time. Without brining, chicken cooked that long can become dry. The brining also imparts a lot of flavor. However, I don’t brine chicken pieces this size for more than 3-4 hours. In my opinion, they get too salty.
The chicken is brined in a big pot but the marinade is easily done in a large Ziploc bag and left to sit for a couple hours.
This chicken is ready to hit the oven. Don’t forget to put foil down on your baking tray to minimize the cleanup. Trust me you don’t want to forget this part.
When the chicken is done baking, the cooked, reserved marinade is brushed on the chicken for the final flavoring.
Serve this chicken with lots of napkins or wet wipes.
This will become a family favorite for years to come.
Who doesn’t love a good sticky and flavorful recipe? These Sticky Asian Grilled Chicken Breasts just might be what you’re looking for. However these Easy Garlic Ginger Glazed Sticky Pork might also have your mouth watering. These Baked Sesame Sticky Wings are on my list to make. Sticky Garlic Cauliflower sounds like the perfect healthy, but sticky food. And finally, Sticky Asian Chicken Spaghetti is something you have to try soon.
Three years ago I made this Sauteed Shrimp with Arugula and Tomatoes and it’s been a lunch favorite ever since.
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