Sticky hoisin chicken on tenderstem broccoli

Succulent chicken smothered in a sticky marinade and baked to perfection. The thigh is naturally the tastiest part of the bird, and the leg is simply a bonus!

Less than 45 minutes

Serves 4


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • 3 Tbsp (45ml) hoisin sauce
  • 3 Tbsp (45ml) honey
  • 3 Tbsp (45ml) soy sauce
  • 4 chicken leg quarters
  • Salt and milled pepper
  • 2 packets (200g each) broccoli stems, blanched
  • 1 Tbsp (15ml) sesame oil


For serving:

  • Toasted sesame seeds
  • Chopped cashews
  • Fresh coriander
  • Sliced radishes



  1. Preheat oven to 200°C.
  2. Combine hoisin, honey and soy sauce.
  3. Toss chicken in mixture and leave to marinate for at least 1 hour or overnight.
  4. Remove chicken from marinade and place on a baking tray.
  5. Season lightly and bake for 45-55 minutes, brushing regularly with marinade. (Once meat is cooked, marinade will become sticky and dark on the skin.)
  6. Toss broccoli in sesame oil.
  7. Serve chicken quarters on a bed of broccoli, scattered with handfuls of sesame seeds, cashews, coriander and radish slices.


COOK’S NOTE: Can’t find chicken leg quarters? No problem – use a combination of drumsticks and thighs, and reduce cooking time by 5-8 minutes.


Browse more dinner recipes here


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.