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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 40 min
Prep:: 15 min
Cook:: 25 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

Ingredients

1/3 cup hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons extra-virgin olive oil, plus more for brushing
1 teaspoon grated peeled ginger
Kosher salt and freshly ground pepper
8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)
4 plums, halved and pitted
6 cups baby arugula
Juice from 1/2 lemon
2 tablespoons chopped roasted salted cashews

Directions

Preheat a grill to medium. Combine the hoisin sauce, vinegar, 1 tablespoon olive oil, the ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Remove 3 tablespoons of the mixture to a separate large bowl; add the chicken and toss to coat. Add the plums to the remaining hoisin mixture and toss to coat.

Brush the grill grates with olive oil. Add the chicken, skin-side down, and grill until marked and cooked through, 10 to 12 minutes per side; transfer to a large plate. Place the plums cut-side down on the grill; cook until just softened, 3 to 5 minutes. Transfer to the plate with the chicken.

Toss the arugula with the remaining 1 tablespoon olive oil, the lemon juice and cashews; season with salt. Serve with the grilled chicken and plums.

Photograph by Justin Walker

Courtesy of Food Network Magazine

My Private Notes

Name: Grilled Hoisin Chicken and Plums
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1/3 cup hoisin sauce; 2 tablespoons rice wine vinegar; 2 tablespoons extra-virgin olive oil, plus more for brushing; 1 teaspoon grated peeled ginger; Kosher salt and freshly ground pepper; 8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds); 4 plums, halved and pitted; 6 cups baby arugula; Juice from 1/2 lemon; 2 tablespoons chopped roasted salted cashews