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Peking Chicken




Source of Recipe


Unknown


List of Ingredients




1/3 cup honey
1/4 cup hoisin sauce
1 tsp. sesame oil
1/2 tsp. Tabasco sauce
4 bone-in, skin-on chicken breasts
Generous pinches of salt and freshly ground black pepper


Recipe



Preheat oven to 450° degrees F. and line a dish that is just large enough to hold the chicken, such as a pie plate, with foil. In a small bowl, stir honey with hoisin, oil and hot sauce. Place chicken in dish. Carefully loosen a small section of skin on meatier part of each breast. Insert index finger and carefully lift skin off meat, making a pocket but leaving all other edges sealed.

Spoon about 1 Tblsp. sauce into each pocket. Seal pocket by gently pressing edges of skin and meat back together. Don't push sauce down. Sprinkle each breast with generous pinches of salt and pepper. Brush chicken with half of remaining sauce.

Roast, uncovered, in center of 450° F. oven for 20 minutes. Remove from oven. If there is any liquid in pan, baste over chicken. Then spoon remaining glaze over chicken. Return to oven and continue to roast until chicken feels firm when pressed with back of a fork, from 10 to 15 more minutes. Watch closely. If chicken is browning too quickly, place a piece of foil loosely overtop. Spoon pan juices over chicken when serving.