Marinade:
2 lg Garlic cloves
1 Inch slice fresh ginger,
-peeled
6 lg Green onions (3 oz total)
Grated peel of 1 lemon
3 tb Hoisin sauce
3 tb Honey
3 tb Catsup
3 tb Soy sauce
2 tb White rice vinegar
1/2 ts Salt
Freshly ground pepper
3 lb Chickens, cut into serving
-pieces
For marinade: Mince garlic, ginger, onions, and lemon
peel. Add remaining ingredients and mix well.
Pour equal amount of marinade into 2 large plastic
storage bags. Transfer chicken pieces to bags and seal
tightly. Let marinate at room temperature for 3 hours
or refrigerate overnight (bring to room temperature
before cooking).
Position rack in center of oven and preheat to 450 F.
Line broiler pan or roasting pan with heavy-duty foil.
Arrange chicken in pan in single layer, skin side
down. Brush with marinade, coating well. Bake 20
minutes. Turn chicken over and baste generously with
marinade. Continue baking until glazed and nicely
browned, about 20 minutes. Bast chicken with any glaze
remaining in bottom of pan, arrange on platter and
serve immediately.
