I have been making this chicken for years and it is every bit as finger-lickin’ good as it looks. The good news is, it is so easy! I love a dish that looks spectacular, tastes delish and is simple to prepare – all great for serving a crowd. You can serve this warm from the oven with a rice and nut dish to keep it kinda wintry feeling, or with a bright salad, at room temp for a warm weather gathering. I’ve done both and it’s always a hit.
This recipe is tweaked from California chef Diane Worthington, and serves 4. I don’t think I’ve ever made it for a group that small, but it doubles, triples (or more!) easily. Enjoy!
Make the marinade: (Feel free to adjust these measurements to your taste – I always do!)
3 T hoison sauce*
2 tsp chile paste with or without garlic*
1/3-1/2 cup soy sauce*
1 T honey
1 T sesame oil*
2-3 T peeled fresh ginger, minced
1/3 cup of your favorite orange marmalade
(1 T minced fresh garlic, if using chile paste that doesn’t contain it)
4 lbs chicken parts, patted dry.
Mix all the marinade ingredients in a large glass bowl.
Add the chicken to the marinade in the bowl and turn to coat completely. Alternately, spread the chicken out in a single layer in a shallow roasting pan or sheet tray covered with parchment or a silpat sheet, and pour marinade over. Cover and place in refrigrator for at least an hour, longer if possible.
Bake the chicken in a preheated 425 degree oven for 45 minutes to an hour. Baste occasionally with the juices accumulating in the pan. The chicken can be served immediately with the degreased juices poured over, or placed in the fridge for later use. (Reserve marinade juices separately.)
Diane recommends garnishing the serving platter with whole scallions and fresh orange slices – it looks inviting and gives the dish extra drama on your table.
*These items can be found in every grocery store in the Asian food aisle.