Hoisin Glazed Grilled Chicken Food

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 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-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-GLAZED ROAST CHICKEN

Steps:

• Heat the peanut oil in a large skillet over high heat. Add the star anise and peppercorns; cook, stirring, until toasted, about 10 seconds. Add the cilantro, scallions and garlic and cook 30 seconds. Add the soy sauce mixture and simmer over medium heat until slightly reduced, 2 to 3 minutes. Transfer to a large bowl and let cool, then add the chicken and toss. Cover and refrigerate 4 hours.
• Transfer the chicken to a rack set in a roasting pan (reserve the marinade). Refrigerate the chicken, uncovered, about 3 hours to dry out the skin.
• Position a rack in the upper third of the oven; preheat to 400 degrees F. Pour 1/4 inch of water and the reserved marinade into the roasting pan. Roast the chicken 20 minutes. Baste with the pan juices, then reduce the oven temperature to 350 degrees F and continue roasting until the skin is glazed and a thermometer inserted into a breast registers 160 degrees F, 20 to 25 more minutes. Transfer the chicken (on the rack) to a board. Pour the pan juices into a skillet; simmer over medium-high heat until reduced by half, about 5 minutes. Drizzle over the chicken.
• Whisk the soy sauce, rice wine, hoisin sauce and honey in a bowl; set aside.

HOISIN CHICKEN AND BOK CHOY KEBABS

Steps:

• Preheat a grill to medium high and brush the grates with vegetable oil. Combine 2 tablespoons vegetable oil, the soy sauce, ginger, five-spice powder and white pepper in a large bowl. Add the chicken and toss to coat. Thread the chicken onto four 10-inch skewers. Thread the peppers and bok choy onto 4 more skewers.
• Grill the chicken, covered, turning occasionally, until well marked, 10 to 12 minutes, brushing with the hoisin sauce during the last minute of grilling. Sprinkle with sesame seeds and scallions.
• Meanwhile, brush the vegetable kebabs with vegetable oil and season with salt. Grill until the vegetables are charred, about 3 minutes per side. Serve with the chicken kebabs.

HOISIN-GLAZED CHICKEN THIGHS

Steps:

• 1. Combine the hoisin sauce, soy sauce, vinegar, honey, ginger, garlic, and sesame oil in a bowl large enough to hold the chicken. Transfer 1/4 cup of the mixture to a small bowl, and reserve for glazing. Add the chicken to the bowl, turning to coat. Cover and refrigerate for 1 hour.
• 2. Heat a gril or grill pan to medium-high. Grill the chicken 3 minutes per side, or until just cooked through. Brush with some of the reserved glaze, turn and cook 30 seconds left. Move to a platter; shower with the scallions and sesame seeds if you so chose.

HOISIN GLAZED CHICKEN THIGHS

Steps:

• Combine all rub ingredients except chicken in a small bowl; rub over both sides of chicken.
• Heat grill. Combine all glaze ingredients in small bowl. Grill chicken, covered, over medium heat or coal 4-6 minutes or until lightly browned, turning once.
• Reduce heat to low. Grill, covered an additional 15 to 20 minutes or until no longer pink in center, turning and brushing with glaze every 5 minutes.

GLAZED ORANGE-HOISIN CHICKEN

Steps:

• Combine ingredients up to marmalade in a large bowl and mix well.
• Wash and pat dry the chicken legs and thighs.
• Preheat oven to 375°F.
• Place the chicken in a large shallow roasting pan or baking dish Pour the hoisin marmalade sauce over the top. Bake for 45 to 50 minutes, or until the chicken is done. (Time also depends on how plump your legs and thighs are - the fatter, the longer the time).
• Baste with juices one or two times during the baking process.
• When finished, remove chicken from roasting pan onto serving platter. Spoon some sauce over it and garnish with the scallion. Serve immediately.

HOISIN GLAZED CHICKEN THIGHS

Steps:

• Place the thighs in a glass baking dish.
• Combine hoisin sauce, barbecue sauce, Worcestershire, and green onion. Pour over the thighs.
• Refrigerate for 1-12 hours.
• Coat the grill with cooking spray and preheat for 5 minutes.
• Discard the marinade and grill the thighs for 5-7 minutes.