Mary Berry Hoisin Chicken​ Recipe

This savory Mary Berry Hoisin Chicken recipe is made with chicken thighs, hoisin sauce, soy sauce, honey, and fresh ginger. This recipe creates a sticky, sweet, and tender one-pan meal that is incredibly easy to prepare. Perfect for a busy weeknight dinner when you want maximum flavor with minimum effort, this dish serves 4 people and is a family favorite year-round.

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Mary Berry Hoisin Chicken Ingredients

• 8 bone-in, skin-on chicken thighs
• 5cm (2in) piece of fresh ginger, peeled and grated
• 2 garlic cloves, crushed
• 4 tbsp hoisin sauce
• 1 tbsp soy sauce
• 2 tbsp clear honey
• 1 tbsp sesame oil
• 2 heads of broccoli, cut into florets
• 1 bunch of spring onions, trimmed and halved
• Cooked rice, to serve
• Toasted sesame seeds, to garnish

How To Make Mary Berry Hoisin Chicken

1. Preheat the oven: First, preheat your oven to 220°C (200°C Fan/Gas 7). This high heat will help the chicken skin get crispy and caramelize the sauce.
2. Make the marinade: In a small bowl, mix together the grated ginger, crushed garlic, hoisin sauce, soy sauce, honey, and sesame oil. Stir until everything is well combined into a smooth sauce.
3. Marinate the chicken: Place the chicken thighs in a large bowl. Pour over the hoisin marinade and toss well to ensure each piece of chicken is fully coated. For the best flavor, you can let this marinate for at least 30 minutes, or even overnight in the refrigerator.
4. Arrange the traybake: Spread the chicken thighs out in a single layer in a large roasting tin. Place the tin in the preheated oven and roast for 20 minutes.
5. Add the vegetables: After 20 minutes, carefully remove the roasting tin from the oven. Scatter the broccoli florets and spring onions around the chicken pieces. Toss them gently in the pan juices.
6. Finish roasting and serve: Return the tin to the oven and roast for another 15-20 minutes, or until the chicken is cooked through, the skin is crisp, and the vegetables are tender. Serve the hoisin chicken and vegetables immediately with cooked rice, garnished with a sprinkle of toasted sesame seeds.

Recipe Tips

• Use skin-on, bone-in thighs: For the best flavor and texture, use chicken thighs with the skin on and bone in. The skin becomes wonderfully crispy and sticky, and the bone helps keep the meat incredibly juicy.
• Marinate for extra flavor: While you can cook it right away, letting the chicken sit in the marinade for at least 30 minutes allows the flavors to penetrate the meat more deeply, resulting in a much tastier dish.
• Don’t overcrowd the pan: Ensure the chicken and vegetables are in a single layer in the roasting tin. This allows the hot air to circulate properly, which helps everything to roast and caramelize rather than steam.
• Check the chicken is cooked: To be sure the chicken is done, pierce the thickest part of a thigh with a skewer. The juices should run clear. If you see any pink, return it to the oven for another 5 minutes.

What To Serve With Hoisin Chicken

This hoisin chicken traybake is a complete meal on its own, but it is best served with a simple side to soak up the delicious, sticky sauce. Fluffy steamed jasmine rice or simple egg noodles are perfect choices. For extra greens, you could also serve it with a side of steamed pak choi or wilted spinach.

How To Store Hoisin Chicken Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a hot oven until the chicken is piping hot. The sauce may thicken in the fridge, but it will loosen up when reheated.
• Freeze: You can freeze the cooked chicken and vegetables. Allow them to cool completely, then place in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Mary Berry Hoisin Chicken Nutrition Facts

• Calories: 490 kcal
• Total Fat: 25g
• Saturated Fat: 6g
• Total Carbohydrate: 28g
• Sugars: 22g
• Protein: 38g
• Sodium: 1.2g

Frequently Asked Questions

• Can I use chicken breasts instead of thighs? Yes, you can use skinless, boneless chicken breasts. Cut them into large chunks and reduce the initial roasting time to 15 minutes before adding the vegetables. Cook for a final 15 minutes, or until the chicken is cooked through, to avoid drying them out.
• Is there a substitute for hoisin sauce? Hoisin sauce has a very unique flavor, but if you can’t find it, you could try a teriyaki sauce or an oyster sauce. The final taste will be different but still delicious.
• Can I add other vegetables? Absolutely. This recipe is very versatile. Feel free to add other vegetables like sliced bell peppers, red onion wedges, or sugar snap peas. Add them to the pan along with the broccoli.

Try More Recipes:

• Mary Berry Chicken And Mushroom Pie​ Recipe
• Mary Berry Tarragon Chicken​ Recipe
• Mary Berry Paprika Chicken Thighs Recipe