When it comes to chicken quarters, I feel that the possibilities are slightly limited. Maybe that’s what makes them so cheap. Even so, I buy a lot of chicken quarters. It’s hard to beat 59 cents a pound. Therefore, I am always on the look out for recipes using chicken quarters. I think one of the secrets to cooking chicken quarters ,or any other meat for that matter, is having a variety of spices and condiments in your arsenal. A great many dishes can be made from a well stocked seasoning and condiment shelf. Including this dish, which is one of the best chicken dishes I have had in a long time. It’s sweet, but not too sweet, and has just enough Asian flare to quench the desire for Chinese takeout. This recipe can also be used on bone – in chicken breasts too, just keep an eye on them because they will cook faster than chicken quarters.
2 – 2 1/2 lbs chicken quarters 1/3 cup sweet and sour sauce ( or plum sauce) 3 tablespoons hoisin sauce 2 tablespoons soy sauce 4 teaspoons honey 4 teaspoons water 1 1/2 teaspoons sesame seed 1 teaspoon grated gingerroot ( or 1/4 t. ground ginger, but you should really buy a “hand” of ginger and keep it in your freezer. It lasts forever) 1/4 teaspoon Chinese Five Spice ( I only had Chinese 4 spice and it worked just fine: cloves, cinnamon, fennel seed, ginger) 1 clove garlic, minced several dashes hot sauce ( optional)
Preheat broiler. Place chicken skin side up on broiler pan. Broil 4-5 inches from heat for 20 minutes. Meanwhile, Mix remaining ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 2 minutes. Turn chicken, broil 5-15 minutes more or until chicken is no longer pink. Brush with glaze, broil 2 minutes. Flip chicken, brush with glaze, broil another 2 minutes. Enjoy!