Hoisin-Ginger Glazed Chicken

4 lb of chicken thighs and drumsticks

1/2 tsp of Salt

1/4 tsp of ground black pepper

2 tsp of toasted sesame oil

1 tbsp of grated fresh ginger

2 garlic cloves minced

1/2 cup of hoisin sauce

2 tbsp of reduced sodium soy sauce

1 tbsp of sugar

1 tsp of chili-garlic sauce

1. Preheat the oven to 425°F.
2. Season the chicken with salt and pepper and place on a lightly oiled shallow baking sheet. Roast in the center of the oven 30 minutes, until a thermometer inserted into the thickest portion registers 175°F.
3. Meanwhile, make the glaze. Heat the oil in a small saucepan over medium heat. Add the ginger and garlic; cook, stirring occasionally, until starting to brown, about 2 minutes. Stir in the hoisin, soy sauce, sugar, and chili-garlic sauce. Bring to a simmer and cook until slightly thickened, stirring occasionally, about 3 minutes.
4. Heat a grill pan over medium heat. Add half the chicken and brush with some of the glaze; cook 1 minute. Turn the chicken, again brush with the glaze and cook 1 minute longer. Transfer chicken to a platter and keep warm. Repeat with the remaining chicken and glaze. Serve warm or at room temperature.