Barbecued Hoisin 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 OVEN BARBECUE CHICKEN

Steps:

• To prepare the barbecue sauce: combine the first 6 ingredients in a medium bowl.
• Place 3/4 cup sauce in a large bowl; cover, and chill the remaining barbecue sauce.
• Add the chicken legs and thighs to the sauce in the large bowl; toss to coat.
• Cover, and marinate in the refrigerator for 8 hours, or overnight.
• Set oven to 375 degrees.
• Remove the chicken from the fridge.
• Place the chicken on a broiler pan coated with cooking spray; reserving the marinade from the bowl.
• Bake at 375 for 30 minutes.
• Turn the chicken; baste with reserved marinade.
• Bake an additional 20 minutes, or until the chicken is done, and discard the marinade On top of the stove, bring the 3/4 cup of the reserved marinade from the fridge to a boil in a small saucepan; reduce heat, and cook until slightly thickened to about 1/2 cup (this should take about 5 minutes).
• Drizzle the hot chicken with the sauce before serving, or serve the sauce at the table.

BARBECUED HOISIN CHICKEN

Steps:

• In a non-reactive baking dish, or large ziploc bag just large enough to hold the chicken, combine the hoisin sauce, sambal olek, scallions, wine, garlic, ginger, and pepper and mix.
• Add the chicken, turn to coat, cover, and marinate overnight.
• Next day, remove chicken and discard marinade.
• Heat an outdoor grill or preheat the broiler.
• Spray the grill with nonstick cooking spray.
• Season the chicken with the salt and grill or broil it.
• Turn once, until brown and the juices run clear when pricked with a fork at the joint, about 15 minutes depending on how big your pieces are.
• Serve with a tangy, Asian-style coleslaw.

HOISIN BARBECUE CHICKEN BREASTS

Steps:

• Preheat broiler.
• While the broiler heats, combine the hoisin, honey, vinegar, and oil in a small saucepan; bringing to a boil over medium-high heat. Combine cornstarch and water; add to hoisin mixture, stirring with whisk. Bring to a boil; cook 1 minute stirring constantly. Remove from heat.
• Combine salt and next 4 ingredients (salt through five-spice powder); rub evenly over both sides of chicken. Place chicken on a broiler pan coated with cooking spray, and broil 5 minutes. Brush with hoisin mixture; broil 4 minutes or until done, basting frequently with hoisin mixture.

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 bowl. Cover and 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.