This was a pretty tasty way to eat chicken if I might say so myself. It was a little heavy on the hoisin, but I still liked it. I was surprised you could taste all of the ingredients, down to a hint of citrus from the orange peel.
Definitely a keeper (with less hoisin).
- BBQ’d Raspberry Hoisin Chicken
recipe courtesy of Eating Well
- 1 c fresh or frozen raspberries– I might add another 1/4 c of berries
3/4 c hoisin sauce– I would reduce this to maybe 1/2 cup
3 T rice vinegar
1 clove garlic, roughly chopped
1 strip (2 x 1/2 in) orange zest
1 T chopped fresh ginger
1/8 t freshly ground pepper
pinch of crushed red pepper
1 1/2 lbs boneless, skinless chicken thighs, trimmed, each cut into 3 crosswise strips– I used 3 boneless, skinless chicken breasts, cut into 1 inch cubes
- 1. Combine the first 8 ingredients in a blender or food processor. Blend or process until smooth. Set aside about 1/4 c for a dipping sauce.
2. Place chicken in a gallon size resealable plastic bag. Pour the remaining marinade over the chicken and make sure all the chicken is immersed in the sauce. Press all the air out of the plastic bag and seal. Refrigerate for 2-24 hours.
3. Remove the chicken from the marinade and scrape off the excess. Discard the marinade. Skewer the chicken and grill over medium heat for 14-16 minutes, flipping halfway through.
4. Serve with rice.
Eating Well suggests adding rice vinegar and green onions to the rice, but Chris doesn’t like that so I just added a little vinegar to my rice. I thought it complimented the chicken nicely.