Photo: Hoisin Chicken with Cucumber Salad Recipe
Ingredients
For the Chicken:
- 3/4 cup hoisin sauce
- 3 scallions, coarsely chopped
- 5 cloves garlic
- 1 2-inch piece fresh ginger, sliced
- 1 jalapeno pepper, stemmed and halved (remove seeds for less heat)
- Zest and juice of 2 limes, plus lime wedges for garnish
- 2 tablespoons rice vinegar
- Kosher salt and freshly ground pepper
- 2 pounds skin-on chicken thighs and drumsticks (separate pieces)
For the Salad:
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- Kosher salt
- 1 seedless cucumber, thinly sliced
- 1/2 red onion, thinly sliced
Directions
Prepare the chicken: Preheat a grill to medium on one side. Combine the hoisin sauce, scallions, garlic, ginger, jalapeno, lime zest and juice, vinegar, and salt and pepper to taste in a mini food processor or blender; process until almost smooth. Season the chicken with salt; toss with the hoisin mixture in a large bowl.
Make the salad: Bring the vinegar, sugar and 1 1/2 teaspoons salt to a boil in a small saucepan, stirring. Remove from the heat; stir in 1/4 cup ice cubes until melted. Toss the cucumber and red onion in a serving bowl with the vinegar mixture; place in the refrigerator.
Grill the chicken over direct heat until the skin is crisp, 5 minutes per side, basting with extra marinade. Transfer to the cooler side of the grill; cover and grill until cooked through, 10 to 15 more minutes. Serve with the cucumber salad and lime wedges.
Per serving: Calories 375; Fat 16 g (Saturated 4 g); Cholesterol 107 mg; Sodium 1,906 mg; Carbohydrate 30 g; Fiber 1 g; Protein 32 g
Photograph by Antonis Achilleos
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 40 reviews
By rbidaho
on February 03, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Delicious! I used chicken breasts cut in thin strips and served with jasmine rice. Cucumber salad was excellent, next time I will double the salad recipe. Very good!
By shirley_jump
Fort Wayne, IN
on September 25, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made this tonight and only marinated it for about 20 minutes while I was making everything else (served it with fried rice and the cucumber salad. It was AWESOME. Really tender and delicious!
Be sure to oil the grill well so it doesn't stick, and make sure to reserve some of the marinade for basting. I drizzled it with fresh lime juice at the end and it really made the flavors pop. Awesome and delicious :-
By JNME
Indiana
on July 30, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made the marinade for pork tenderloin. Had only a short time so cut the tenderloin into 1" cubes and marinated about 90 minutes. Grilled the pork cubes on skewers basting with marinade and served with rice. We loved it. Not as spicy as it seems, perhaps due to the short marinating time. First time used two serranos (no seeds and second time used 1 1/2 jalapenos. Two-year-old grandson ate some leftovers and demanded more so it can't be too spicy.
Read all 40 reviews