4 lb of chicken thighs and drumsticks
1/2 tsp of Salt
1/4 tsp of ground black pepper
2 tsp of toasted sesame oil
1 tbsp of grated fresh ginger
2 garlic cloves minced
1/2 cup of hoisin sauce
2 tbsp of reduced sodium soy sauce
1 tbsp of sugar
1 tsp of chili-garlic sauce
- Preheat the oven to 425°F.
- Season the chicken with salt and pepper and place on a lightly oiled shallow baking sheet. Roast in the center of the oven 30 minutes, until a thermometer inserted into the thickest portion registers 175°F.
- Meanwhile, make the glaze. Heat the oil in a small saucepan over medium heat. Add the ginger and garlic; cook, stirring occasionally, until starting to brown, about 2 minutes. Stir in the hoisin, soy sauce, sugar, and chili-garlic sauce. Bring to a simmer and cook until slightly thickened, stirring occasionally, about 3 minutes.
- Heat a grill pan over medium heat. Add half the chicken and brush with some of the glaze; cook 1 minute. Turn the chicken, again brush with the glaze and cook 1 minute longer. Transfer chicken to a platter and keep warm. Repeat with the remaining chicken and glaze. Serve warm or at room temperature.