Best Crispy Skin Hoisin Bbq 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.

CRISPY CHICKEN SKINS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Gently pull the skin off the chicken breasts (reserve the breast meat for another use), pat dry and cut in thirds lengthwise. Place them skin-side up in a single layer on the prepared baking sheet.
• Mix the salt, pepper, thyme and rosemary together in a small bowl, crushing the spices with a spoon. Sprinkle the chicken skins with some of the spice mix; it makes more than you need, but you can keep it for another day. Cover the skins with a layer of parchment and top with a baking sheet to weigh it down, making sure the top sheet presses down on the skins.
• Bake until the skins are browned and crisp, 35 to 40 minutes. Remove the top baking sheet and parchment and transfer the skins to a plate lined with paper towel to cool and crisp up.

CRISPY NASHVILLE CHICKEN SKINS

Steps:

• For the skins: Preheat oven to 350 degrees F.
• Line a large baking sheet with parchment paper and coat paper with oil.
• Trim chicken skins to palm-size pieces. This will provide a chip-like finished product, great for dipping.
• Spread chicken skins in a single layer on baking sheet and flatten. Lightly coat the skins with additional oil. Bake until fat is rendered out, 25 to 30 minutes. Transfer to paper towels to rest and cool.
• For the Nashville seasoning: Meanwhile, combine cayenne, brown sugar, salt, garlic powder, paprika, chili powder, onion powder, black pepper, ground mustard, lemon pepper, coriander, cumin and Reaper powder in a small bowl and mix thoroughly. Set aside.
• Pour oil into a large pot to measure at least 2 inches deep and bring up to 350 degrees F.
• Place a handful of skins in the oil and fry until warmed through and crispy, 1 to 2 minutes. Remove from the pot using a metal strainer and place in a large bowl. Sprinkle the seasoning over the skins and toss to coat evenly. Make sure the oil returns to 350 degrees before starting a new batch.

JACK'S BBQ CHICKEN

Steps:

• Combine the chicken and marinade in a large non-reactive pan. Refrigerate for at least 2 hours and up to 6.
• Preheat the oven to 300 degrees F.
• Remove the chicken from the marinade and coat generously with some of the rub. Arrange the chicken, skin side-up, in a baking pan and pour the apple juice in the bottom. Cover the pan with aluminum foil and roast for 1 1/2 to 2 hours.
• Uncover the chicken and continue roasting, basting with the sauce occasionally, until the skin is golden.
• Combine all the ingredients in a saucepan and bring to a boil. Whisk until the sugar and salt dissolve. Let cool.
• Combine all ingredients and mix well.

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.