Girl Boss Hoisin Chicken
By Ashley and Mark Baker
Thank you to all the Owners and customers of Green Tree Co-op in Mt. Pleasant, we deeply appreciate allowing us to be a small part of your lives. We would like to share with everyone who we are at Grand Traverse Sauce Company; we are a veteran owned artisan hot sauce company, located in Traverse City, MI. We make our sauces from fresh fire roasted peppers to create unique blends of sauces to compliment (not over power) meals.
When we started GT Sauce Company, we knew we wanted to start a food manufacturing brand. We are a husband and wife team that has lived and traveled around the world, eating cuisines from street food to Michelin Star food on five continents. The team has been working with food for over a decade, he is a food scientist and she is a self-taught chef and hobby farmer.
Our dedicated team, believes food is a powerful tool to make the world a better place. Being a company that puts people and planet before profit is what we are all about at GT Sauce Co. When you purchase a bottle of our hot sauce, you can feel good that we are using the proceeds to better improve the world we share.
We start with sourcing our key fresh ingredients from local and regional farms and suppliers to reduce our carbon footprint. Our pepper supplier is only a few miles down the road from our facility, and they are organic certified. Our labels are made from recycled paper, and of course our glass bottles and PET lids are recyclable. We have a zero food waste policy that sends any excess food we create straight to a community compost.
We also give back to causes we care deeply about. We give a portion of our profits to two different charities: Mission 22 and The Pollinator Partnership. Mission 22 is an organization dedicated to reducing and eliminating veteran suicides. Our DD-214, a serrano, habanero, and dill sauce is a salute to our troops. The Pollinator Partnership, is an organization dedicated to saving pollinating insects and their habitats in North America. We are not done giving back either, currently we are building a merit based award for graduating seniors, middle school, and elementary children to help foster and cultivate food science, public health, and the culinary arts.
That is who we are as people and as a company. What we do; what we love to do is flavor. Flavor first, heat second is our mantra as we think about our sauces. We found that many of the sauces on the market today could be best described as hot vinegar or so hot that it would over power a meal even with only using only a few drops. Almost none of the sauces are specifically paired with certain proteins or vegetables, not to mention made from fresh pepper pods. So we got to work developing a few sauces that we thought could pair well with meals and could be used as both a table sauce and an ingredient.
We would like to introduce you to Girl Boss, it is a habanero pineapple hot sauce. This sauce got its name because at first taste it is sweet, but then it brings the heat. This is in honor of our daughters and all the other future girl bosses out there. Arguably the hottest sauce we make, this sauce packs some heat. Keep in mind we don’t make super-hot sauces, this sauce is a balance between sweet, savory, and heat. Girl Boss sauce pairs great with chicken, pork, asparagus, and even shrimp.
Check out this instructional video and recipe for Girl Boss Hoisin Chicken:
- 3 pounds of chicken drum sticks
- 1 cup hoison sauce
- ¼ cup Worcestershire sauce
- ½ cup Girl Boss (reduce by half for medium heat)
- ¼ cup chopped red onion, fresh
- 1 tablespoon garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
Mix ingredients together in a bowl (except chicken), stirring to ensure the ingredients are well mixed. Add chicken to the bowl and ensure the drum sticks are well covered with marinade.
Place a cover over the bowl and refrigerate for 24 hours.
Preheat oven to 375˚F.
Line a baking sheet with aluminum foil. Then place the chicken spaced evenly apart on the baking sheet. Reserve the marinade to make the glaze. Bake for 40 minutes.
- ½ cup of For the Love of Bees from Grand Traverse Sauce Co. (Hot Honey) (can use regular honey)
- Remaining marinade
Pour the remaining marinade in a sauce pan. Mix the hot honey into the marinade, bring to a boil. (It is important to boil the marinade before using as it has been in contact with raw chicken.) Reduce to a simmer for 30 minutes, until thickened. Set aside
Pull chicken out of the oven after 40 minutes, pour glaze over the chicken on the baking pan.
Return to oven for 20 minutes or until the internal temperature reaches 165˚F. Serve!