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Hoisin Chicken with Cucumber Salad Recipe

Hoisin Chicken with Cucumber Salad

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Recipe courtesy Food Network Magazine

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (40)

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Average Rating:

Total Reviews: 40

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  • on February 03, 2012

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    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!

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  • on September 25, 2011

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    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 :-

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  • on July 30, 2011

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    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.

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  • on July 25, 2011

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    I am not a fan of chicken, but love this! The chicken thighs are always so moist and delicious! I marinated the chicken in the sauce for 8 hours so the flavor sunk in and it was amazing! The cucumber salad is so refreshing and easy to make as well.

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  • on July 21, 2011

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    This recipe was so last minute for me. I needed something quick and easy, yet gourmet-ish. I had to cook a meal at a friends house for their family and mine. I really wanted something that showed I put some effort into it. But this was effortless. I just got the ingredients, blend them, pour them.... and... WOW! It was soooo good.
    Everyone loved it! The flavor is very good. I never thought to use green onions puree'd like that into a marinade. It's defenitly a repeat recipe!

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  • on July 04, 2011

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    I have made this a few times and just wanted to say to all you out there giving it low ratings not becuase you made it and did not like but because you saw the sodium content should get lives and stop trying to be the health police for everyone else. We all need to make the choices best suited for ourselves and if you do not want that much sodium in a dish don't make it, this is not a dish I would make everyday but it is super yummy when I do make it, especially the next day cold. So stop trying wreck the rating system with your invalid reviews(based on never tasting the dish and move on with your lives.

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  • on August 31, 2010

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    This is a nice recipe. The flavor is tangy & a little spicy...so good! I was not able to grill the chicken. I baked 5 whole chicken legs at 375 degrees for 45 minutes, turning the chicken over once and rebasting with the sauce. It came out perfectly cooked, and I had plenty of sauce.

    For the salad, I used a vegetable peeler to make long ribbons of cucumber. It looked pretty and the flavor of the dressing is a wonderful complement to the chicken. I took other reviewers advice and made brown rice as well. A great meal!

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  • on August 02, 2010

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    This is very good chicken for the grill. Wonderful flavor and I cut the hoisin sauce down to 1/3 cup and it still tastes great!!

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  • on July 26, 2010

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    My boyfriend and I were excited about making this recipe. But, the final result was very disappointing. We thought the chicken was too spicy and didn't care for the hoisin sauce. Also, the cucumber salad had too much vinegar and upset my stomach.

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  • on June 22, 2010

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    I really liked this recipe. I made this for only two so I cut the marinade in half roughly and used boneless, skinless breasts-grilled them (much quicker and they turned out very delicious. The salad was also fantastic. I made a side of brown rice and used some of the sauce on the rice. Also very good. A great summer dish!

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