Recipe courtesy of Jerome Ray Ronquillo
Crispy-Skin Hoisin BBQ Chicken
- Level: Intermediate
- Yield: 4 servings (1 leg quarter or 2 thighs a serving)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 516
- Total Fat
- 33
- Saturated Fat
- 9
- Carbohydrates
- 19
- Dietary Fiber
- 2
- Sugar
- 12
- Protein
- 36
- Cholesterol
- 190
- Sodium
- 2171
- Total: 13 hr 5 min
- Prep: 15 min
- Inactive: 12 hr
- Cook: 50 min
Ingredients
1/2 cup soy sauce
Juice of 1 lemon
2 scallions, cut into 1-inch pieces
2 cloves garlic, minced
Freshly ground pepper
4 chicken quarters or 8 bone-in chicken thighs
2 tablespoons packed light brown sugar
1 teaspoon grated fresh ginger
1/2 cup water
1/4 cup hoisin sauce
Directions
- Combine the soy sauce, lemon juice, scallions, garlic, and 1/4 teaspoon pepper in a resealable plastic bag. Add the chicken pieces; seal and toss well to coat. Place in the refrigerator and marinate overnight.
- Prepare a grill for indirect-heat cooking or preheat a grill pan over medium heat. Preheat an oven to 450 degrees F. Combine the brown sugar, ginger, water, and hoisin sauce in a glass bowl as a basting sauce.
- Remove the chicken from the marinade and pat dry. Place on the grill, skin-side down and cook until the skin is well marked, 6 to 8 minutes, keeping a close eye. Turn the chicken and basting constantly, cook the chicken for another 5 minutes. Transfer the chicken, skin-side up, to a baking sheet.
- Generously brush the chicken with the sauce and cook in the hot oven until the skin is crispy and the chicken is cooked through, about 15 to 20 minutes.
- Let rest under a foil tent for 10 minutes, then it's "nom-nom" time.