Marinade:
2 large Garlic cloves
1 Inch slice fresh ginger, peeled
6 large Green onions (3 oz total)
Grated peel of 1 lemon
3 tbsp Hoisin sauce
3 tbsp Honey
3 tbsp Catsup
3 tbsp Soy sauce
2 tbsp White rice vinegar
1/2 tsp Salt
Freshly ground pepper
3 lb Chickens, cut into serving pieces
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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.
From Bon Appetite
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