Time 20m Number Of Ingredients 11 Steps:
Preheat a gas grill over medium-high heat to about 400 degrees. Meanwhile pound chicken to an even thickness using the flat side of a meat mallet. In a small mixing bowl whisk together hoisin sauce, soy sauce, rice vinegar, ginger, garlic, sesame oil, and Chinese Five Spice Blend. Taste an season with salt and/or honey as needed. Pour half of the hoisin mixture into a separate small bowl. Brush grill grates lightly with oil. Grill chicken 4 minutes then brush both sides with hoisin sauce mixture from one bowl. Continue to grill on opposite side until nearly cooked through, about 3 minutes longer. Brush both sides (using a clean basting brush) with remaining sauce and continue to grill about 1 minute longer, or until center reaches 165 on an instant read thermometer. Serve warm with green onions and sesame seeds.
Time P1DT45m Yield 4 to 6 servings Number Of Ingredients 7 Steps:
Place the hens in a baking dish. Mix the red wine, scallions, ginger, garlic and sesame oil together in a bowl and pour the marinade over the hens. Cover and refrigerate the hens for 1 to 2 days. Preheat grill to medium heat. Place the hens on the grill bone side down and grill, covered, about 10 minutes. Gently turn them over and continue grilling for another 10 to 15 minutes or until the juices run clear. Let the hens rest for 5 minutes before serving.
Time 4h55m Yield 4 Number Of Ingredients 3 Steps:
Pour hoisin sauce into a resealable plastic bag, and add the chicken breasts and thighs. Squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours, or overnight. Prepare the grill for indirect heat, and lightly oil the grate. Remove chicken from marinade. Discard marinade. Grill chicken over indirect heat, skin side down, for 20 minutes. Turn; grill until chicken is no longer pink in the center, and juices run clear, about 10 additional minutes.
Time 4h55m Yield 4 Number Of Ingredients 3 Steps:
Pour hoisin sauce into a resealable plastic bag, and add the chicken breasts and thighs. Squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours, or overnight. Prepare the grill for indirect heat, and lightly oil the grate. Remove chicken from marinade. Discard marinade. Grill chicken over indirect heat, skin side down, for 20 minutes. Turn; grill until chicken is no longer pink in the center, and juices run clear, about 10 additional minutes.
Time 4h55m Yield 4 Number Of Ingredients 3 Steps:
Pour hoisin sauce into a resealable plastic bag, and add the chicken breasts and thighs. Squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours, or overnight. Prepare the grill for indirect heat, and lightly oil the grate. Remove chicken from marinade. Discard marinade. Grill chicken over indirect heat, skin side down, for 20 minutes. Turn; grill until chicken is no longer pink in the center, and juices run clear, about 10 additional minutes.
Time 4h55m Yield 4 Number Of Ingredients 3 Steps:
Pour hoisin sauce into a resealable plastic bag, and add the chicken breasts and thighs. Squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours, or overnight. Prepare the grill for indirect heat, and lightly oil the grate. Remove chicken from marinade. Discard marinade. Grill chicken over indirect heat, skin side down, for 20 minutes. Turn; grill until chicken is no longer pink in the center, and juices run clear, about 10 additional minutes.
Time 4h55m Yield 4 Number Of Ingredients 3 Steps:
Pour hoisin sauce into a resealable plastic bag, and add the chicken breasts and thighs. Squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours, or overnight. Prepare the grill for indirect heat, and lightly oil the grate. Remove chicken from marinade. Discard marinade. Grill chicken over indirect heat, skin side down, for 20 minutes. Turn; grill until chicken is no longer pink in the center, and juices run clear, about 10 additional minutes.
Time 8h7m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Trim the tips from the wings and discard or save for another purpose, such as making stock. Rinse the remaining wings under cold running water, then drain and pat dry with paper towels. Grate the zest only (no white pith) from the oranges, then cut the oranges in half and squeeze the juice; you should have about 1 cup. Combine the grated zest and juice in a large bowl. Add the regular soy sauce, vinegar, hoisin sauce, honey, black soy sauce, chili sauce, ginger, and garlic and whisk thoroughly to blend. Add the chicken wings and toss to coat completely, then refrigerate, covered, for at least 8 hours and up to 24. When you’re ready to cook, preheat a grill. When the grill is moderately hot, drain the chicken wings and arrange them on the grill rack. Cook until nicely browned and cooked through, about 10 minutes on each side. Serve with plenty of paper napkins.
More about “tasty grilled hoisin chicken recipes”
Time 40m Yield 6-8 as a starter Number Of Ingredients 11 Steps:
Heat a grill to medium high. In a small bowl, whisk the hoisin sauce, rice vinegar, and soy sauce. In a larger bowl, season the chicken with 1 tsp salt and 2 TBS of the hoison mixture. Grill the chicken thighs, covered, until well browned and beginning to blacken around the edges, about 5 minutes (rotate the chicken 90 degrees halfway through cooking for the most even cooking). Flip and continue to grill until cooked through (rotating again), about another 5 minutes. let the chicken rest for 8 to 10 minutes and then chop into 1/4 inch to 1/2 inch dice. Transfer the chopped chicken to a mixing bowl, add the remaining hoisinmixture, and toss to coat thoroughly. Spoon the chicken into very small lettuce leaves, garnish with the basil, mint, green onions, peanuts and jalapeno slices (if using). Arrange the filled leaves on a platter and serve. alternatively, to serve as a main course, put the chopped and dressed chicken in a serving bowl. Arrange larger lettuce leaves, basil and mint separately on a platter and put the green onions, peanuts and jalapeno slices in small serving bowls. To serve, have diners spoon the chicken onto the middle of a lettuce leaf, top with the herbs and condiments, and roll the edges of the lettuce leaves up and around the filling.
