Barbecued Raspberry-Hoisin Chicken

Barbecued Raspberry-Hoisin Chicken

10 Reviews
From: EatingWell Magazine, July/August 2007

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. Preheat grill to medium-high or preheat the broiler to high.
  5. Meanwhile, remove the chicken from the marinade, scrape off excess (discard marinade), and thread onto 4 skewers, distributing equally.
  6. 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.
  7. 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.
  • 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 information

  • Per serving: 358 calories; 8 g fat(2 g sat); 4 g fiber; 46 g carbohydrates; 24 g protein; 20 mcg folate; 104 mg cholesterol; 5 g sugars; 4 g added sugars; 104 IU vitamin A; 4 mg vitamin C; 41 mg calcium; 2 mg iron; 323 mg sodium; 393 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1 other carbohydrate, 3 lean meat

Reviews 10

August 16, 2011
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By: Peanut
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
October 02, 2009
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By: Victoria Cooper
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
October 02, 2009
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By: EatingWell User
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.
September 28, 2009
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By: EatingWell User
I'm with Skaneateles. This was fabulous! I'm glad I made extra. Ron, Surrey, BC
September 28, 2009
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By: EatingWell User
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
September 28, 2009
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By: EatingWell User
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
September 28, 2009
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By: EatingWell User
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
September 28, 2009
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By: EatingWell User
Fantastic marinade/dipping sauce! Vicki, Denver, CO
September 28, 2009
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By: EatingWell User
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