Hoisin Chicken with Cucumber Salad (Food Network Kitchens) |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
3/4 cup hoisin sauce |
3 scallions, coarsely chopped |
5 cloves garlic |
1 2 -inch piece fresh ginger, sliced |
1 jalapeno pepper, stemmed and halved (remove seeds for less heat) |
zest and juice of 2 limes, plus lime wedges for garnish |
2 tablespoons rice vinegar |
kosher salt and freshly ground pepper |
2 pounds skin-on chicken thighs and drumsticks (separate pieces) |
1/2 cup rice vinegar |
2 tablespoons sugar |
kosher salt |
1 seedless cucumber, thinly sliced |
1/2 red onion, thinly sliced |
Directions:
1. Prepare the chicken: Preheat a grill to medium on one side. Combine the hoisin sauce, scallions, garlic, ginger, jalapeno, lime zest and juice, vinegar, and salt and pepper to taste in a mini food processor or blender; process until almost smooth. Season the chicken with salt; toss with the hoisin mixture in a large bowl.
2. Make the salad: Bring the vinegar, sugar and 1 1/2 teaspoons salt to a boil in a small saucepan, stirring. Remove from the heat; stir in 1/4 cup ice cubes until melted. Toss the cucumber and red onion in a serving bowl with the vinegar mixture; place in the refrigerator.
3. Grill the chicken over direct heat until the skin is crisp, 5 minutes per side, basting with extra marinade. Transfer to the cooler side of the grill; cover and grill until cooked through, 10 to 15 more minutes. Serve with the cucumber salad and lime wedges.
4. Per serving: Calories 375; Fat 16 g (Saturated 4 g); Cholesterol 107 mg; Sodium 1,906 mg; Carbohydrate 30 g; Fiber 1 g; Protein 32 g
5. Photograph by Antonis Achilleos
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