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. Source: EatingWell Magazine, July/August 2007

Marie Simmons
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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.

Nutrition Facts

358 calories; 8.3 g total fat; 105 mg cholesterol; 323 mg sodium. 45.6 g carbohydrates; 23.8 g protein; Full Nutrition

Reviews (11)

Read More Reviews
11 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/01/2017
Very good recipe. The sauce was a bit sweet for me but my boyfriend loved it and it wasn't so sweet that I couldn't eat it! The rice is also really good; I've made it a few times on it's own. Read More
Rating: 5 stars
10/30/2011
I'm with Skaneateles. This was fabulous! I'm glad I made extra. Ron Surrey BC Read More
Rating: 5 stars
10/30/2011
Excellent chicken the flavors kept us going back for more. I cooked more chicken than I thought we would eat and it all disappeared. The rice with vinegar & scalions is a must with this also served snow peas so it felt like an Asian meal. Plan on serving it again soon! VT Kitchen Charlotte VT Read More
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Rating: 5 stars
10/30/2011
Amazing!! i used chicken breast instead and it came out delicious. i grounded some up and gave it to may 8 month old son he loved it too!! jacky NJ Read More
Rating: 5 stars
10/30/2011
I made this last weekend using organic raspberries. The marinade seemd too thick so I added another Tabl of rice vinegar and a little red pepper flakes. Marinated it overnight. My son and I were very delighted with the complex flavors and juicy chicken. I will make again! Linda Cochran Worth IL Read More
Rating: 5 stars
10/30/2011
Fantastic marinade/dipping sauce! Vicki Denver CO Read More
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Rating: 5 stars
10/30/2011
This was so worth the extra effort! I doubled it to make for company. My husband couldn't stop eating it. A great use for all the bowls of raspberries we accumulated this season. (But it would be very expensive to make out of season!) I added red pepper squares and zucchini to the skewers. Also I used the Koon Chun brand of hoisin - the only kind I ever use. It has a blue and yellow label and is much less cloying than any other brand I've tried. Moscow ID Read More
Rating: 5 stars
10/30/2011
This was wonderful. Many complex flavors. To save time we skipped cutting up the chicken and placing it on skewers. We simply left the skin on the boneless thighs and grilled them. The result was moist juicy chicken and crispy skin. Yum! Skaneateles NY Read More
Rating: 5 stars
10/30/2011
I made this last night for company. instead of brown rice I made a large Spring Mix / Spinach salad with fresh raspberries cukes scallions almonds a few grape tomatoes. & light Asian dressing. It was fanfastic! The guests have called twice to compliment the dinner and ask for the recipe. Delicous! V Cooper Read More
Rating: 5 stars
10/30/2011
My mom and I couldn't believe how delicious this was. I used boneless skinless chicken breast cut into large chunks and it worked very nicely over the rice. I didn't want to waste an orange just for the zest...so I just used 2tbsp of orange juice (Trop50 to be exact) and the marinade was perfect. I let it marinate over night and it made for exceptionally juicy flavorful chicken. I will definitely make this again. Read More
Rating: 5 stars
10/29/2011
Great Sauce Recipe! I halved the sauce recipe for about 1 lb of chicken thighs and it was more than enough and it was so tasty! I added extra red pepper for more kick. I also chopped some white onions and added them to the skewers with the chicken because I love grilled onions - the chicken and onions went together very well. I followed the recipe for the rice but made it with quinoa instead and served it all with steamed veggies (though I think grilled veggies would have been even better). My BF loved it as did I. It's now in our recipe rotation. Pros: Healthy easy delicious Read More