Honey Hoisin Glazed Chicken

“You should start an eatery and name it Chicken and just serve this,” stated Travis as he got up from the table last night.

A couple of other people can speak for the crispy, lick your fingers, awesomeness of this chicken. I served it last weekend when my sister Zandria and her husband Paul were visiting and they were also fans. Like the “have a second piece” type of fans.

honey hoisin chicken

It’s a tad spicy. Definitely sticky. Better than the best BBQ sauce. If you don’t eat the skin I’ll hit you. EAT the skin. Or mail it to me as a present.

We served it with a huge pile of farmer’s market kale and spinach mixed up.

honey hoisin chicken

Honey Hoisin Glazed Chicken

  • 1/4 cup rice vinegar
  • 2 teaspoons crushed red pepper
  • 1/2 cup honey
  • 2 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 2 scallions, white and green parts, thinly sliced (I used chives because I have a ton growing right now)
  • 2 teaspoons black and white sesame seeds, for serving (I forgot to use them!)

Method

  • Preheat oven to 400 degrees. Prepare baking tray by lining it with foil. I used a multi-pack of leg and thigh pieces but you could also use wings or just legs. Season chicken with kosher salt and freshly ground black pepper and cook in a preheated oven for 30 minutes.
  • Meanwhile, combine the vinegar and crushed red pepper in a small saucepan and bring to a simmer. Remove the saucepan from the heat and whisk in the honey, hoisin and soy sauce.
  • Remove chicken from the oven and liberally brush with the glaze. Return to oven and bake 10 more minutes.
  • Remove chicken from oven and glaze again. Let set for 5-10 minutes before serving to cool down. Extra glaze can be served with chicken for dipping.
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Cold Soba Noodle Salad with Cucumbers and Avocado

Cold Soba Noodle Salad with cucumbers and avocado

“It is more fun to talk with someone who doesn’t use long difficult words but rather short, easy words like “What about lunch?”  — A.A. Milne, Winnie-the-Pooh

Today is all rainy (again!!) and in the low 70’s (again!!) so in order to pretend like it’s still August and summertime I made a light and cold salad for lunch today.

Super yummy! Crunchy and fresh from the cucumbers. The buttery smooth avocado. I love the flavor of the sesame oil with the buckwheat noodles! Oh…and don’t be impatient…wait for the noodles to get cold in the fridge…it’s worth it! 🙂

Cold Soba Noodle Salad with Cucumbers and Avocado

  • 6 ounces buckwheat soba noodles
  • 2 tablespoons toasted sesame oil
  • 1 large seedless cucumber
  • 1/4 cup chopped scallions (or chives), chopped
  • 2 tablespoons soy sauce
  • 2 1/2 tablespoons rice vinegar
  • 1 avocado, diced
  • juice of 1/2 to 1 whole lime
  • sesame seeds

Method

  1. Boil the soba noodles in salty water until al dente (about 4 minutes). Drain and rinse them under cold water for a minute or two. Place noodles in a medium to large bowl. Drizzle with the sesame oil.
  2. In a small dish combine the soy sauce and rice vinegar, set aside. Slice the cucumbers in half first and then slice into half moon shapes. Add to the bowl with the soba noodles. Add chives and the soy sauce mixture to the noodles and toss everything together. Refrigerate for 30 minutes.
  3. When ready to serve, dice the avocado. Generously squeeze fresh lime juice over the avocado, then toss into the salad. Top with sesame seeds.

Adapted From Love and Lemons