Best Tasty Grilled Hoisin Chicken Recipes

HOISIN MARINATED GRILLED CHICKEN

Hoisin Marinated Grilled Chicken image

Provided by Food Network

Time P1DT45m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 Cornish game hens, halved
1 cup hoisin sauce
2 cups red wine
1/2 bunch scallions, chopped
1 tablespoon fresh ginger, chopped
2 teaspoons minced garlic
1 tablespoon sesame oil

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.

GRILLED HOISIN CHICKEN WITH MAI FUN

Grilled Hoisin Chicken with Mai Fun image

This makes a great alternative to traditional barbecued chicken. And the chicken is moist, tender, with a rich, nutty, Oriental flavor. Absolutely wonderful!

Provided by PalatablePastime

Categories Chicken Breast

Time P1DT1h15m

Yield 3-4 serving(s)

Number Of Ingredients 14

Ingredients

3 lbs bone-in chicken breasts
2 tablespoons rice vinegar
2 tablespoons low sodium soy sauce
1 teaspoon dark sesame oil
1 teaspoon grated ginger
1/4 cup hoisin sauce
1/4 cup ketchup
2 tablespoons low sodium soy sauce
2 tablespoons honey
1 teaspoon grated ginger
1 teaspoon dark sesame oil
1 tablespoon toasted sesame seeds
2 -3 cups uncooked mai fun rice noodles (optional)
cooking oil (as needed) (optional)

Steps:

The night before preparing food, mix together marinade ingredients in a small bowl.
Place chicken in a ziplock bag and add marinade and seal, removing as much air as possible.
Refrigerate overnight, turning occasionally.
The next day, well before preparing food, heat oil to a depth of 2-inches at 375-400F in a large skillet or use a deep fryer.
Add small amounts of mai fun to hot oil and allow them to cook briefly (they will puff like rice cereal and float to the top almost instantly); remove them and drain as soon as they do this and set aside to use later.
Whisk together ingredients for sauce in a small saucepan and bring to a boil; lower heat and simmer for 3-4 minutes then remove from heat and allow to cool.
Bring chicken out of refrigeration and allow to warm to room temp- 30-45 min, then drain from marinade, reserving marinade.
Bring marinade to a boil in a saucepan, lower heat, and simmer for 2-3 minutes, then allow to cool (if it gets too thick, add a little water); use for basting chicken as it cooks.
Prepare grill, allowing for cooking with indirect heat.
Grill chicken using an indirect heat method, preferably charcoal, 45 min-75 min, depending on grill temp, or until chicken reaches an internal temp of at least 170F in the thickest part of the breast, basting occasionally.
As chicken nears doneness, apply sauce mixture to chicken and allow to glaze and cook onto it, then remove chicken from grill.
Sprinkle chicken with toasted sesame seeds.
Arrange a bed of puffed mai fun on a serving plate and arrange chicken on top of it; serve at once with other foods as desired.