Best Hoisin Marinated Grilled Chicken Recipes

HOISIN-BBQ-GLAZED CHICKEN THIGHS

Steps:

• Preheat an outdoor grill for medium heat.
• Sprinkle the chicken thighs generously with salt and pepper. Lightly oil the grill grates. Grill the chicken until grill marks appear and an internal temperature of 170 degrees F, about 15 minutes per side.
• While the chicken cooks, make the sauce: Heat the vegetable oil in a small saucepan over high heat. Add the ginger and garlic and cook until soft, 1 to 2 minutes. Add the ketchup, hoisin, sherry, sesame oil, soy sauce and chili garlic sauce. Whisk until smooth and bring to a boil. Remove from the heat and let cool.
• Brush the chicken thighs with about 1/2 cup of the sauce several times in the last 5 minutes of cooking time. Serve the chicken with the extra sauce and with cooked broccoli and white rice.

HOISIN GLAZED GRILLED CHICKEN

Steps:

• Preheat a gas grill over medium-high heat to about 400 degrees. Meanwhile pound chicken to an even thickness using the flat side of a meat mallet.
• In a small mixing bowl whisk together hoisin sauce, soy sauce, rice vinegar, ginger, garlic, sesame oil, and Chinese Five Spice Blend.
• Taste an season with salt and/or honey as needed. Pour half of the hoisin mixture into a separate small bowl.
• Brush grill grates lightly with oil. Grill chicken 4 minutes then brush both sides with hoisin sauce mixture from one bowl.
• Continue to grill on opposite side until nearly cooked through, about 3 minutes longer.
• Brush both sides (using a clean basting brush) with remaining sauce and continue to grill about 1 minute longer, or until center reaches 165 on an instant read thermometer.
• Serve warm with green onions and sesame seeds.

HOISIN-GLAZED CHICKEN THIGHS

Steps:

• Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
• Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.

HOISIN MARINATED CHICKEN WITH NAPA SLAW

Steps:

• Mix all ingredients together and marinate chicken, covered and refrigerated at least 4 hours, preferably overnight. On a hot grill, season chicken and cook through, about 8 minutes a side. Be careful not to burn the skin.
• SLAW: In a bowl, whisk together fish sauce, vinegar, chile flakes, basil and sugar. Toss together the vegetables together and add to vinaigrette. Toss well and check for seasoning. This should rest for 10 minutes before serving.

HOISIN MARINATED GRILLED CHICKEN

Steps:

• Place the hens in a baking dish. Mix the red wine, scallions, ginger, garlic and sesame oil together in a bowl and pour the marinade over the hens. Cover and refrigerate the hens for 1 to 2 days.
• Preheat grill to medium heat. Place the hens on the grill bone side down and grill, covered, about 10 minutes. Gently turn them over and continue grilling for another 10 to 15 minutes or until the juices run clear. Let the hens rest for 5 minutes before serving.

HOISIN AND LIME MARINATED GRILLED CHICKEN

Steps:

• Combine all the ingredients in a large zip top plastic bag.
• Add the chicken to the bag and mix well. Marinate in fridge for 2 hours or freeze
• Remove chicken grom bag; discard marinade. Place chicken on grill and cook until done.

SPICY HOISIN MARINADE FOR CHICKEN

Steps:

• Whisk all ingredients together.
• Place the chicken in a large bowl or dish.
• Pour the sauce over the chicken and toss to completely coat with the sauce.
• Cover and refrigerate for a minimum of 6 hours or overnight.

HOISIN MARINATED CHICKEN

Steps:

• In non-reactive dish large enough to hold chicken, combine hoisin, sambal oelek, scallions, wine, ginger, garlic, and pepper and mix.
• Add chicken and turn to coat, cover, marinate, refrigerated, at least 4 hours and preferably overnight.
• Heat outdoor grill or broiler.
• Spray the grill with nonstick cooking spray.
• Season chicken with salt to taste and grill or broil , turning once, until brown and the juices run clear when pricked with a fork at the joint, 12 - 15 minutes.