📋 Hoisin Baked Chicken Quarters Recipe

5 from 5 votes

📋 Hoisin Baked Chicken Quarters Recipe

An easy, economical and delicious baked Hoisin baked chicken quarters (chicken legs with thighs attached), that can whipped up quickly using staples from your pantry. This chicken is also Weight Watchers friendly!

Course Main Course

Cuisine Asian

Keyword baked, chicken quarters, hoisin chicken

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 214kcal

Author Terri Gilson

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

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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.

Notes

Expert 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.

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

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.

NOTE: Adapted from Chatelaine Magazine 2007

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