Hoisin Chicken with Cucumber Salad

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  • Level: Easy
  • Total: 50 min
  • Prep: 25 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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For the Chicken:

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)

For the Salad:

1/2 cup rice vinegar

2 tablespoons sugar

Kosher salt

1 seedless cucumber, thinly sliced

1/2 red onion, thinly sliced


  1. 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.
  2. 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.
  3. 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.