Hoisin-Glazed Roast Chicken

Total Time:
1 hr 15 min
25 min
50 min


  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons Chinese rice wine
  • 2 tablespoons hoisin sauce
  • 2 tablespoons honey
  • 2 tablespoons peanut oil
  • 1 star anise pod, broken into points
  • 1/2 teaspoon Szechuan peppercorns, crushed with a knife
  • 2 tablespoons chopped fresh cilantro (stems and leaves)
  • 3 scallions, finely chopped
  • 3 cloves garlic, coarsely chopped
  • 2 quartered chickens (3 to 3 1/2 pounds each)
  • Whisk the soy sauce, rice wine, hoisin sauce and honey in a bowl; set aside.
  • Heat the peanut oil in a large skillet over high heat. Add the star anise and peppercorns; cook, stirring, until toasted, about 10 seconds. Add the cilantro, scallions and garlic and cook 30 seconds. Add the soy sauce mixture and simmer over medium heat until slightly reduced, 2 to 3 minutes. Transfer to a large bowl and let cool, then add the chicken and toss. Cover and refrigerate 4 hours.

  • Transfer the chicken to a rack set in a roasting pan (reserve the marinade). Refrigerate the chicken, uncovered, about 3 hours to dry out the skin.

  • Position a rack in the upper third of the oven; preheat to 400 degrees F. Pour 1/4 inch of water and the reserved marinade into the roasting pan. Roast the chicken 20 minutes. Baste with the pan juices, then reduce the oven temperature to 350 degrees F and continue roasting until the skin is glazed and a thermometer inserted into a breast registers 160 degrees F, 20 to 25 more minutes. Transfer the chicken (on the rack) to a board. Pour the pan juices into a skillet; simmer over medium-high heat until reduced by half, about 5 minutes. Drizzle over the chicken.

  • Photographs by Con Poulos

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    This recipe is featured in:

    Summer Entertaining Guide