Grilled Hoisin Chicken and Plums
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 540 calorie
- Total Fat
- 37 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 150 milligrams
- Sodium
- 1120 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 2 grams
- Protein
- 33 grams
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- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 540 calorie
- Total Fat
- 37 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 150 milligrams
- Sodium
- 1120 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 2 grams
- Protein
- 33 grams
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.
