Baked Chicken with a twist

Baked chicken with Spinach


I butchered a whole chicken and seasoned the pieces with salt, pepper, garlic, cayenne pepper and lime juice.  The chicken marinated for two hours and seared before going into the oven for a nice crispy finish (30-45 minutes).

The chicken sauce was made with the liquid from the marinade, which was reduced by half before I added Hoisin sauce to it. The Hoisin sauce was the twist for enhanced flavor and viscosity. I finished the sauce with salt and pepper to taste and some butter.

On the plate is sauteed spinach (butter, garlic, salt and pepper) topped with a chicken drumstick and wing with the chicken sauce.


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