Hoisin sauce along with pureed tart raspberries makes a wonderful Chinese-inspired marinade and dipping sauce for grilled chicken. Plan ahead: The chicken thighs benefit from marinating for at least 2 hours before grilling.
Active Time: 45 minutes |
Total Time: 2 3/4 hours
1 cup fresh or frozen raspberries
3/4 cup hoisin sauce, (see Ingredient Note)
5 tablespoons rice vinegar, divided
1 clove garlic
1 strip (2-by-1/2-inch) orange zest
1 tablespoon chopped fresh ginger
1/8 teaspoon freshly ground pepper
Pinch of crushed red pepper
1 1/2 pounds boneless, skinless chicken thighs, trimmed, each cut into 3 crosswise strips
2 1/2 cups water
1 cup long- or medium-grain brown rice
1/3 cup thinly sliced scallion greens, divided
Combine raspberries, hoisin sauce, 3 tablespoons rice vinegar, garlic, orange zest, ginger, pepper and crushed red pepper in a blender or food processor. Blend or process until smooth, about 1 minute. Set aside 1/4 cup for a dipping sauce.
Transfer the remaining marinade to a medium bowl and add chicken; stir to coat. Cover and refrigerate for at least 2 hours and up to 24 hours.
Combine water and rice in a medium saucepan and bring to a boil. Cover, reduce heat to a simmer and cook until most of the liquid has been absorbed, 40 to 50 minutes. Remove from the heat and let stand, covered, until ready to serve.
Preheat grill to medium-high or preheat the broiler to high.
Meanwhile, remove the chicken from the marinade, scrape off excess (discard marinade), and thread onto 4 skewers, distributing equally.
Grill the chicken until browned and cooked through, 3 to 4 minutes per side. If using the broiler, place the chicken on a broiler pan coated with cooking spray and broil 4 inches from the heat source until cooked through, about 5 minutes per side.
Just before serving, sprinkle the rice with the remaining 2 tablespoons vinegar and 1/4 cup scallions; fluff with a fork. Sprinkle the chicken and rice with the remaining scallions. Serve with the reserved dipping sauce.
Per serving :
11 g Fat;
3 g Sat;
4 g Mono;
86 mg Cholesterol;
44 g Carbohydrates;
28 g Protein;
4 g Fiber;
313 mg Sodium;
376 mg Potassium
3 Carbohydrate Serving
Exchanges: 2 starch, 1 other carbohydrate, 3 lean meat
Tips & Notes
Make Ahead Tip: Marinate for up to 24 hours before grilling. | Equipment: 4 skewers
Ingredient Note: Hoisin sauce is a thick, dark brown, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket.