Name: Hoisin Chicken with Cucumber Salad
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 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); 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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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Hoisin Chicken with Cucumber Salad

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