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.