# Baked chicken with glaze. Need suggestions. **URL:** \ **Category:** Cafe Society\ **Created:** [January 14, 2011, 9:48pm UTC](https://boards.straightdope.com/t/baked-chicken-with-glaze-need-suggestions/567649 "2011-01-14T21:48:42Z")\ **Posts on this page:** 9\ **Page:** 1
**Author:** ![MsWhatsit](https://avatars.discourse-cdn.com/v4/letter/m/eb8c5e/32.png) [@MsWhatsit](https://boards.straightdope.com/u/MsWhatsit)\ **Post date:** [January 14, 2011, 9:48pm UTC](https://boards.straightdope.com/t/baked-chicken-with-glaze-need-suggestions/567649/1 "2011-01-14T21:48:42Z")
I have a chicken thigh recipe that I’ve made a lot, involving baking the thighs until almost done, and then adding a sauce or glaze to the top for the last 15-20 minutes of cooking. The original recipe called for this sauce to be equal parts soy sauce, chili sauce, and honey, with a little ginger added in. It’s pretty good, but I’m in the mood for something different. I was going to do a hoisin/five-spice glaze, but unfortunately we’re out of hoisin sauce. OK, so, ingredients I have around here that could conceivably be used for such a purpose: honey, soy sauce, ketchup, Dijon mustard, oyster sauce, peanut butter, coconut milk, mirin, cider vinegar, white vinegar, red wine, sesame oil, Worcestershire sauce, Tabasco, brown sugar, pecans, and a wide variety of spices, except not cumin because we’re out of that. Oh, also fresh garlic and onions are a possibility. And probably some other stuff I forgot to mention so if there’s something really basic that isn’t in my list, we likely have it. So, um, devise a sauce for me! Please. ---
**Author:** ![DCnDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dcndc/32/2842_2.png) [@DCnDC](https://boards.straightdope.com/u/DCnDC)\ **Post date:** [January 14, 2011, 9:52pm UTC](https://boards.straightdope.com/t/baked-chicken-with-glaze-need-suggestions/567649/2 "2011-01-14T21:52:37Z")
If it were me I’d just go with the oyster sauce and a little sesame oil, but I’m simple like that. ---
**Author:** ![purplehorseshoe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/purplehorseshoe/32/2996_2.png) [@purplehorseshoe](https://boards.straightdope.com/u/purplehorseshoe)\ **Post date:** [January 14, 2011, 10:20pm UTC](https://boards.straightdope.com/t/baked-chicken-with-glaze-need-suggestions/567649/3 "2011-01-14T22:20:20Z")
ketchip + cider vinegar + W’shire sauce + mustard Do you have liquid smoke on hand? One tiny dash of that to the above and you have an ersatz BBQ sauce, especially if you add finely grated onion. ---
**Author:** ![MsWhatsit](https://avatars.discourse-cdn.com/v4/letter/m/eb8c5e/32.png) [@MsWhatsit](https://boards.straightdope.com/u/MsWhatsit)\ **Post date:** [January 14, 2011, 10:21pm UTC](https://boards.straightdope.com/t/baked-chicken-with-glaze-need-suggestions/567649/4 "2011-01-14T22:21:56Z")
Ooh. We do indeed have liquid smoke. That sounds pretty good, although the oyster sauce does too. Decisions. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [January 14, 2011, 10:26pm UTC](https://boards.straightdope.com/t/baked-chicken-with-glaze-need-suggestions/567649/5 "2011-01-14T22:26:40Z")
Currant jelly and basil ---
**Author:** ![twickster](https://avatars.discourse-cdn.com/v4/letter/t/ec9cab/32.png) [@twickster](https://boards.straightdope.com/u/twickster)\ **Post date:** [January 14, 2011, 11:51pm UTC](https://boards.straightdope.com/t/baked-chicken-with-glaze-need-suggestions/567649/6 "2011-01-14T23:51:11Z")
Apricot jam. ---
**Author:** ![Superfluous\_Parentheses](https://avatars.discourse-cdn.com/v4/letter/s/8edcca/32.png) [@Superfluous\_Parentheses](https://boards.straightdope.com/u/Superfluous_Parentheses)\ **Post date:** [January 14, 2011, 11:58pm UTC](https://boards.straightdope.com/t/baked-chicken-with-glaze-need-suggestions/567649/7 "2011-01-14T23:58:39Z")
Equal parts mustard & honey, a little olive oil and nice vinegar or lemon juice - maybe a clove or two of very finely chopped garlic - some salt and pepper. Mix up to a sticky liquid. Rub on chicken. Put in oven. Eat when done. ---
**Author:** ![TheTerribleTako](https://avatars.discourse-cdn.com/v4/letter/t/ba8739/32.png) [@TheTerribleTako](https://boards.straightdope.com/u/TheTerribleTako)\ **Post date:** [January 15, 2011, 1:30am UTC](https://boards.straightdope.com/t/baked-chicken-with-glaze-need-suggestions/567649/8 "2011-01-15T01:30:06Z")
My usual way of preparing baked chicken thigh is: 1 part sesame oil+4 parts red wine or sherry+ 4 parts soy sauce + diced garlic. ---
**Author:** ![MsWhatsit](https://avatars.discourse-cdn.com/v4/letter/m/eb8c5e/32.png) [@MsWhatsit](https://boards.straightdope.com/u/MsWhatsit)\ **Post date:** [January 15, 2011, 2:07am UTC](https://boards.straightdope.com/t/baked-chicken-with-glaze-need-suggestions/567649/9 "2011-01-15T02:07:48Z")
OK, went with oyster sauce and soy sauce and it turned out delicious. I am saving the rest of these suggestions for next time, though!