Barbecued Raspberry-Hoisin Chicken
From EatingWell: 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.
- 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.
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.
Per serving: 398 calories; 11 g fat (3 g sat, 4 g mono); 86 mg cholesterol; 44 g carbohydrates; 4 g added sugars; 28 g protein; 4 g fiber; 313 mg sodium; 376 mg potassium.
Nutrition Bonus: Selenium (54% daily value), Zinc (20% dv), Fiber (16% dv).
Carbohydrate Servings: 3
Exchanges: 2 starch, 1 other carbohydrate, 3 lean meat
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- Ease of Preparation
- Total Time
- More than 1 hour
- Main Ingredient
- July/August 2007