Whisk together all ingredients except chicken in a small bowl. A mix of Asian seasonings and indirect grilling combine to create flavorful, tender Grilled Hoisin Chicken Thighs. Hoisin sauce brings a barbecue sauce-like flavor to this chicken dish equally at home on the grill or in the oven. After 20 minutes, go back out to the grill with your instant read thermometer. Occasionally as I peruse the cookbooks at the library, I’ll stray into the grilling section. Drizzle chicken with sauce. Will defiitely make again,, though I'll add more garlic. You can renew your subscription or If you want to get all uptown, place a disposable aluminum pan in the middle to catch the grease drippings from the chicken. Patricia—I would gladly serve you seconds, then wait impatiently to dive into one of your incredible baked desserts! Bring remaining 3/4 cup barbecue sauce to a boil in a small saucepan; reduce heat, and cook until slightly thick and reduced to about 1/2 cup (about 5 minutes). Very tasty. The Christian Science Monitor has expired. And maybe best of all, we got to open up a former tiny bedroom and turn it into a walk-in pantry. And I agree with you on another subject: the library. Place chicken thighs on grill, skin side down first. It being the traditional kickoff weekend for grilling, we had bought a new charcoal grill the previous weekend. Here’s what I do. Ginger is very fibrous; trying to slice through the fibers is next to impossible. Discard marinade. That with a sliced tomato made a great dinner. So instead of a cookout, we had a cook-in. They’re large and sturdy, and their low rims allow heat to get at the food better, while still retaining cooking juices and fats. I make hoisin pork and beef for Jeff and tofu for me, and we lick our fingers when we’re done, because it’s just sooo good. Hoisin sauce brings a barbecue sauce-like flavor to this chicken dish equally at home on the grill or in the oven. It's also adaptable to variations: I've added Worcestershire, Chinese 5-spice, cayenne and/or chipotle for heat and smoke, balsamic vinegar for a little bite and sherry when I didn't have sake. Just re-read your post and realised you are using coals. This is how we’d imagined our new kitchen working when we planned it, and it did. Thanks for sharing. Recipe below. Last week I wrote my little anti-grilling manifesto, and here I am doing a grilling post this week. Serves 4 to 6 [with possible leftovers], 1/2 cup hoisin sauce [see Kitchen Notes] Hear about special editorial projects, new product information, and upcoming events. A selection of the most viewed stories this week on the Monitor's website. Terry, glad to see you used a chimney… The ONLY way to start charcoal in my book! This message will appear once per week I think the tendency to fuss over food is so deeply ingrained in us that recipes that demand being left alone are a nice change to take on. Terry, this is seriously one of the best posts on grilling I have ever read. Leaves more money for wine and beer at any gathering. All writing and photography on Blue Kitchen ©2006 - 2020 Terry Boyd, unless otherwise indicated. A wonderful idea! Cayenne pepper. The grilling makes a huge difference. Very good. As is the rest of the house. And your coals—and food—don’t smell like lighter fluid. Your email address will not be published. Grilled Hoisin Chicken Thighs Put the lid on, with all the vents above and below completely open for maximum airflow and heat. I grilled this on my stovetop grill pan. My main focus was the front section on grilling techniques. You can roast this chicken in the oven. We For a 3 burner, just use the 2 side burners, with the chicken over the middle portion, or a 2 burner, use one side and turn/swap the chicken halfway through to make sure it gets even heat. Toni—I bet your chili powder would be excellent for this! Unfortunately, pepper flakes are more effective in delivering heat when cooked in oil or sauces. Transfer chicken to serving platter, let it rest for a few minutes as you pull everything else together and, well, serve. A quick look at the videos tells me there’s lots of good information there. Great post! All in all, it’s a simple kitchen, well laid out and easy to work in. Random food for thought. It's delicious and flexible and best of all, it makes me look like a grill master which I am not! But we needed more sauce. The fridge and microwave are in there, not taking up space in the kitchen proper. And you’re right—low-budget recipes are always a good thing. Turn chicken; baste with reserved marinade. Potato salad and dessert had been made before guests arrived. The title of this recipe confused me -- barbeque in the title but the chicken is baked. , That grilled chicken is so beautifully done. The kitchen in our new old house is still very much a work in progress. I would have liked this a bit sweeter so next time I'll incease the brown sugar a bit. subscription. 241 calories; calories from fat 23%; fat 6.1g; saturated fat 1.5g; mono fat 1.9g; poly fat 1.8g; protein 26.6g; carbohydrates 17.8g; fiber 0.7g; cholesterol 97mg; iron 1.7mg; sodium 727mg; calcium 26mg. To prepare barbecue sauce, combine first 6 ingredients in a medium bowl. We got to choose appliances. We used chicken thighs instead of leg quarters, and marinated overnight. Have you tried doing a beer can chicken? I didn’t read the entire 416 pages—barely flipped through the recipes, in fact. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Marion and I are total library geeks, with overdue fine rap sheets as long as your arm. But there’s just something so American about cooking outdoors, especially on that most American of holidays, the 4th of July. Combined with ginger—that’s perfection. I used to use lighter fluid until a neighbor browbeat me into getting a starter chimney. Latest book reviews, author interviews, and reading trends. Get weekly Blue Kitchen updates by email. Hoisin sauce brings a barbecue sauce-like flavor to this chicken dish equally at home on the grill or in the oven. A cool, quick dinner for hot summer nights, Grilling and lessons learned: Grilled Hoisin Chicken Thighs. Love hoisin sauce, and I love ginger. I first prepared the grilled version of this recipe several years ago. I would probably use some of my Hatch red chili powder for this. Easy & delicious!! Bake an additional 20 minutes or until done. Pat chicken thighs dry. Finding ingredients. Soon everyone was settled around the small kitchen island, watching me mince garlic and ginger and measure hoisin sauce. We got to lay things out. Recently, the idea of putting baking sheets to work for tasks other than baking has been showing up all over the place for home cooks – in magazines, on websites and blogs.... We love ours. You’ll still have lots of sauce left over—you can make even more chicken, try reducing the sauce recipe beforehand or throw out the extra, which is what I did. Okay, so let’s talk chicken. Will definitely make this again. For us, that often means a trip to the library. Early Coltrane at What’s on the kitchen boombox? I used it all. GREAT flavor, marinated overnight. My only change was time and temp of cooking, as I prefer chicken cooked for a shorter time at a higher temperature. MyRecipes.com is part of the Allrecipes Food Group. We occasionally cook for vegetarians, and this would probably be a welcome dish. Roast the chicken thighs skin side up on the middle rack in the oven. continue to use the site without a