Best Spicy Hoisin Marinade Recipes

Spicy Hoisin Marinade for Chicken image

Provided by Kittencalrecipezazz

Categories Poultry

Time 6h40m

Yield 2 cups (approx)

Number Of Ingredients 8

2/3 cup hoisin sauce
1 -2 tablespoon finely grated peeled ginger
2 tablespoons minced fresh garlic
2 -4 teaspoons hot red pepper flakes (use more for extreme heat!)
1 teaspoon sesame oil
3 tablespoons honey
2 tablespoons soy sauce
1 1/2 tablespoons rice wine vinegar

Steps:

Spicy Hoisin Marinade image

Provided by Martha Stewart

Yield Makes 3/4 cup, enough for 2 1/2 pounds meat

Number Of Ingredients 11

1/4 cup soy sauce
1/4 cup packed dark-brown sugar
2 tablespoons sherry
2 tablespoons freshly squeezed orange juice
2 tablespoons hoisin sauce
2 tablespoons peeled and grated fresh ginger
2 cloves garlic, minced
2 scallions, white and green parts, thinly sliced, plus more for garnish
1 tablespoon dry mustard
1 teaspoon crumbled dried chile, or crushed red pepper flakes
Zest of 1 orange

Steps:

Whisk together ingredients in a nonreactive bowl. Arrange meat in a shallow nonreactive dish or resealable plastic bag. Add marinade; rub gently into meat. Cover; refrigerate for length of time specified below, turning meat occasionally.
Before cooking, remove the meat from refrigerator and let it come to a cool room temperature. Cook as desired, basting with marinade during the first half of cooking to create a glaze. Garnish with scallions.

Spicy Hoisin Marinade image

Categories Sauce

Number Of Ingredients 0

Steps:

Whisk 1/4 cup soy sauce, 1/4 cup packed dark brown sugar, 2 tablespoons sherry vinegar, 2 tablespoons fresh orange juice, 2 tablespoons hoisin sauce, 2 tablespoons freshly grated ginger, 2 minced garlic cloves, 2 scallions (white and green parts thinly sliced; chop 1 extra for garnish), 1 tablespoon dry mustard, 1 teaspoon crumbled dried chile or red pepper flakes, and finely grated zest of 1 orange in a nonreactive bowl. Cook meat as desired, basting with marinade during first half of cooking to create a glaze. Makes enough for 2 1/2 pounds of meat. Refrigerate until ready to use, up to 3 days.