Best Hoisin Barbecued Chicken Recipes

HOISIN BARBECUED CHICKEN

Steps:

• To prepare barbecue sauce, combine first 6 ingredients in a medium bowl. Place 3/4 cup sauce in a large bowl; cover and chill remaining barbecue sauce.
• Add chicken to barbecue sauce in large bowl; toss to coat. Cover and marinate in refrigerator 8 hours or overnight.
• Preheat oven to 375°.
• Remove chicken from bowl; reserve marinade. Place chicken on a broiler pan coated with cooking spray.
• Bake at 375° for 30 minutes. Turn chicken; baste with reserved marinade. Bake an additional 20 minutes or until done. Discard marinade.
• Bring remaining 3/4 cup barbecue sauce to a boil in a small saucepan; reduce heat, and cook until slightly thick and reduced to about 1/2 cup (about 5 minutes). Drizzle chicken with sauce.

HOISIN BARBECUED CHICKEN

Steps:

• 1. Combine soy sauce, hoisin sauce, rice wine, garlic and five-spice powder in a medium bowl; add chicken, turning to coat well. Cover; marinate in refrigerator 1-2 hours. 2. Heat broiler with rack 6 inches from heat. Remove chicken from marinade, discarding marinade. Arrange chicken on the rack; broil until juices run clear, about 10 minutes. Cool chicken; refrigerate up to 3 days. To use, cut into thin slices.

BARBECUED RASPBERRY-HOISIN CHICKEN

Steps:

• Combine raspberries, hoisin sauce, 3 tablespoons rice vinegar, garlic, orange zest, ginger, pepper and crushed red pepper in a blender or food processor. Blend or process until smooth, about 1 minute. Set aside 1/4 cup for a dipping sauce.
• Transfer the remaining marinade to a medium bowl and add chicken; stir to coat. Cover and refrigerate for at least 2 hours and up to 24 hours.
• Combine water and rice in a medium saucepan and bring to a boil. Cover, reduce heat to a simmer and cook until most of the liquid has been absorbed, 40 to 50 minutes. Remove from the heat and let stand, covered, until ready to serve.
• Preheat grill to medium-high or preheat the broiler to high.
• Meanwhile, remove the chicken from the marinade, scrape off excess (discard marinade), and thread onto 4 skewers, distributing equally.
• Grill the chicken until browned and cooked through, 3 to 4 minutes per side. If using the broiler, place the chicken on a broiler pan coated with cooking spray and broil 4 inches from the heat source until cooked through, about 5 minutes per side.
• Just before serving, sprinkle the rice with the remaining 2 tablespoons vinegar and 1/4 cup scallions; fluff with a fork. Sprinkle the chicken and rice with the remaining scallions. Serve with the reserved dipping sauce.