This Hoisin Baked Chicken Quarters recipe is an easy, economical, and delicious baked chicken quarters recipe (chicken legs with thighs attached) that can be whipped up quickly using staples from your pantry. This chicken is also Weight Watchers friendly!
This flavorful dish is so simple and easy to make with pantry staples, and it's also Weight Watchers friendly. This chicken leg quarters recipe is popular any time of the year, but especially when you need a quick and easy weeknight dinner! It pairs well with my Healthy Potato Salad.
🍒Reader Review
"I buy the large bag of chicken leg quarters and am always looking for a variety of recipes. I came upon this one a few months ago and have made it several times. It's a new favorite in our household - we love the flavors! I have two teenagers, and they both eat it up!!" ⭐⭐⭐⭐⭐
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- 🍒Reader Review
- 🥘 Ingredient Notes
- 📖 Variations & Substitutions
- 🔪Step-by-Step: How to Make Hoisin Chicken Leg Quarters
- Expert Recipes Tips
- 🍽Equipment
- 🥗 What to Serve with
- 🌡️Storage
- 👪 Serving Size
- 🔢WW Points
- ❔ Recipe FAQs
- Didn't find the answer you're looking for?
- 🐔More Chicken Recipes
- 📋 Hoisin Baked Chicken Quarters Recipe
Love chicken with Hoisin sauce? Be sure to try my Orange Hoisin Chicken too!
Chicken can be high maintenance, and I'm usually not in the mood for that level of commitment, especially after working all day and dealing with my own share of high-maintenance-type stuff. I love that this Hoisin chicken recipe is a quick 5-ingredient sauce that can be thrown together in minutes! If you're looking for low-maintenance chicken leg quarters recipes, this is the one!
🥘 Ingredient Notes
! For this recipe, you'll need a handful of simple ingredients:
- Chicken Quarters. Although bone-in chicken quarters (chicken legs with thighs attached) work great for this recipe, I have used it for boneless chicken breast and chicken thighs, and they both work great!
- Hoisin Sauce. Hoisin sauce is essentially 'Chinese BBQ sauce', and it's the star of the show in this recipe. Just be sure to measure accurately; less is more!
- BBQ sauce. You can use any kind, a store-bought or homemade. I like to use my homemade barbecue sauce (with ketchup and brown sugar) for this recipe.
- Fresh Ginger. Fresh ginger is critical and will make or break this dish!
*Please see printable recipe card for full list of ingredients and quantities
📖 Variations & Substitutions
- Chicken - you can use white meat or dark meat (chicken thighs or chicken breasts) instead of chicken quarters
- Garlic - you can substitute garlic powder for minced garlic
🔪Step-by-Step: How to Make Hoisin Chicken Leg Quarters
PREP: Preheat oven to 425 degrees F/218 degrees C. Generously spray a baking dish with non-stick cooking spray.
- Step 1: In a medium bowl, mix hoisin sauce, BBQ sauce, soya sauce, garlic, and ginger together.
- Step 2: ** If you have skin on your chicken, you need to remove it by pulling it off. This is easy to do, even if you've never done it. You simply pull back on the chicken skin and tear it off.
- Step 3: Then pull it right off over the leg (you may have to trim it to get it all off).
- Step 4: Trim any excess skin with a knife and pat excess moisture on the chicken with a paper towel.
- Step 5: Place chicken pieces in the roaster pan.
- Step 6: Pour sauce over chicken pieces.
- Step 7: Roast chicken uncovered in the center of a hot oven for 20 minutes. Turn chicken over and spoon pan juices over chicken. Continue baking, occasionally spooning sauce from the baking dish over the chicken until the chicken feels springy when pressed and is cooked through, about 20 minutes. The internal temperature of the chicken with an instant-read thermometer (affiliate link) or meat thermometer -it should read 165 degrees F/74 degrees C.
- Step 8: Garnish: Sprinkle with green onion and sesame seeds and serve.
Expert Recipes Tips
- Remove the skin for maximum flavor absorption. Taking the skin off allows the hoisin glaze to soak directly into the meat, giving you juicier, more flavorful chicken. This also reduces the calories.
- Pat the chicken dry before saucing. Removing excess moisture helps the glaze stick better and prevents the chicken from steaming instead of roasting.
- Use fresh ginger for the best flavor. Freshly grated ginger gives the sauce a bright, aromatic punch that you can't get from ground or jarred versions.
- Freeze your ginger to make grating easier. Keep ginger in a freezer bag, then grate it frozen-no need to thaw or worry about spoilage.
- Line your pan for easy cleanup. Place foil or parchment paper under the chicken to catch sticky sauce drips and make cleanup quick.
- Don't skip flipping the chicken halfway through. Turning the chicken ensures even cooking and helps caramelize the glaze on both sides.
- Check the internal temperature for doneness. Always use a meat thermometer-chicken should reach 165°F (74°C) to ensure it's fully cooked and safe to eat.
- Let the chicken rest before serving. Resting for 5 minutes after baking allows the juices to redistribute, keeping the meat tender and moist.
- Double the sauce if you love extra glaze. If you prefer saucier chicken or want extra to drizzle over rice, simply double the sauce ingredients.
- Garnish right before serving. Add green onions and sesame seeds at the end for a pop of color, texture, and fresh flavor.
🍽Equipment
You need a cutting board, a knife, and a small roaster or 9X13 baking pan (at least 2 inches deep) for this baked chicken leg quarters recipe.
You could also make this recipe in the air fryer (affiliate links) @ 390 degrees F/198 degrees C for a cooking time of 20 minutes.
🥗 What to Serve with
I love to serve this baked hoisin chicken with brown rice or cauliflower rice, as well as many different side dishes like salad or veggies. It also goes well with salads such as my Healthy Greek Pasta Salad (shown below), and my Mandarin Orange Salad Recipe.
As far as vegetable sides go, it's great with Onion Baked Potatoes in Foil (3 Ingredients), Chipotle Mashed Potatoes, Shredded Zucchini and Feta Sauté, or Green beans and Mushrooms.
🌡️Storage
These baked chicken leg quarters can be made up to 4 days in advance, or leftover chicken can be stored in an airtight container in the fridge, in a single layer, for up to 3-4 days. It can be frozen for up to 3 months in a sealed container.
👪 Serving Size
This hoisin chicken legs recipe makes 6 servings. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
This recipe is Weight Watchers friendly @ 3 points. You can even further reduce the points by making this with a lighter or sugar-free BBQ sauce.
❔ Recipe FAQs
Yes! You can make it up to a day ahead and reheat before serving. Store cooked chicken in an airtight container in the fridge and reheat it in the oven at 350°F until warmed through, or microwave briefly if you're short on time.
Absolutely. Grill the chicken over medium heat, turning occasionally and basting with the sauce until it's cooked through and slightly caramelized. It will take about the same amount of time as baking (around 35-45 minutes total).
Yes, but make sure they are fully thawed before baking so they cook evenly. Pat them dry with paper towels before adding the sauce to help it stick better
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If you're looking for chicken leg recipes, this is an easy, economical, and delicious baked chicken recipe that can be whipped up quickly using staples from your pantry. This is a meal the whole family will love!
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📋 Hoisin Baked Chicken Quarters Recipe
Ingredients
- 6 bone- in, chicken leg quarters (chicken legs with thighs attached) *you can substitute boneless breasts
- ¼ cup Hoisin sauce
- ¼ cup Barbecue sauce Try my Homemade BBQ sauce: https://foodmeanderings.com/bbq-sauce-with-ketchup/
- 2 tablespoon soya sauce
- 1 teaspoon grated fresh ginger *See Terri's Tip in text above
- 1 teaspoon minced garlic
Garnish
- 1 tablespoon sesame seeds to garnish
- 1 green onion chopped to garnish
Instructions
- Preheat oven to 425 degrees F/218 degrees C. Generously spray a baking dish or small roasting pan with non-stick cooking spray.
- In a medium bowl, mix hoisin sauce, BBQ sauce, soya sauce, garlic and ginger together.
- ** If you have skin on your chicken, you need to remove it by pulling it off. This is easy to do, even if you've never done it. You simply pull back on it and tear it off.
- Then pull it right off over the leg (you may have to trim it to get it all off)
- Trim any excess skin with a knife
- Place in roaster/pan, then pour sauce over chicken.
- Bake uncovered in centre of oven for 20 minutes. Turn chicken over and spoon pan juices over chicken.
- Continue baking, occasionally spooning sauce from baking dish over chicken until chicken feels springy when pressed and chicken is cooked through - about 20 minutes.
- Sprinkle with green onion and sesame seeds and serve.
Karen
I buy the large bag of chicken leg quarters and am always looking for a variety of recipes. I came upon this one a few months ago and have made it several times. It's a new favorite in our household - we love the flavors! I have two teenagers and they both eat it up!
Terri Gilson
Hi Karen,
I'm so glad you enjoyed it! It's a favorite of ours too. I have also made it with skinless boneless chicken breasts and thighs- it's delicious with any chicken!
Terri
Tabi
Made this recipe for dinner and everyone loved it! It was easy and delicious! Paired it with a vegetable stir fry. Thanks for posting.
Terri Gilson
That's great- glad you loved it! Thanks for taking the time to comment!
Tamara @ Empowered Single Moms
Thanks for the great tip about keeping ginger in the freezer. I can't believe I have never thought of that. My ginger often goes bad. No more now that I am going to start keeping it in the freezer.
Terri Gilson
That's great, Tamara! Yes, it was a game changer when I discovered this 🙂
Mindy
Do you think this would freeze well before baking? I want to prep some easy meals for my daughter who has gone back to work and has a 18 month old to pick up from daycare; dinner can be a daunting task weekdays.
Terri Gilson
Hi Mindy, I have never done that but I don’t see why it wouldn’t work! I usually cook it, then freeze it and heat it in the microwave. That would be even less work for her so that's what I’d recommend!
Mindy
Made this last night and it was delicious, moist and so flavourful! Will definitely make again and will freeze it as you suggested. Thanks so much for a new recipe to put into my favourites.
Terri Gilson
Glad you loved it, Mindy! And thanks for taking the time to let me know 🙂
Mike Lafleur
Well, this was great !!
We tried the Hoisin chicken for an easy, but healthy choice for a hot lazy day. Cutting the chicken into smaller parts cut down on the cooking time, while giving more choices for serving sizes. This was a super easy dinner to put together, easy cooking and wonderful once it hits the taste buds!!
Very highly recommend this !!!
Terri Gilson
Glad you guys enjoyed it, Mike!
Sheryl
Wow, I like how you are finding some awesome chicken recipes as a result of getting the 100 coupons. Sometimes I feel like I'm in a rut when it comes to cooking chicken - and I tend to just use the same old recipes. Hoisin Chicken looks wonderful. I may need to give it a try.
Food Meanderings
I agree - a chicken rut is easy to get into! Always on the hunt for new (easy) chicken recipes. Hope you enjoy this one!
Dominique
Looks delicious! Seems super simple but packed with flavor!
Food Meanderings
Yes, it's very flavorful for so few ingredients!
chef mimi
Looks really yummy ! I've mixed hoisin sauce with ketchup plus ginger and garlic and that's spectacular. I'll have to try your version!
Food Meanderings
thanks- hope you enjoy it!
Kevin
Can I keep the skin on the chicken? Do I have to cook it longer?
Terri Gilson
Hi Kevin,
If you keep the skin on it, it will be very gooey. You could try broiling it after to make the skin crispy or throw it in the air fryer for a few minutes.
Hope that helps!
Terri
mylifeasishan
Looks great
Food Meanderings
Thanks!
Sue Slaght
Loving this easy recipe and great photos! I had stopped buy fresh ginger because it always went to waste. Thanks for the tip!
Food Meanderings
Thanks, Sue! Yes, working on the photography skills! Glad you found a useful nugget. I keep ginger around forever now and it's so yummy and healthy!