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.
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.
10 Reviews for Barbecued Raspberry-Hoisin Chicken
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!
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.
I'm with Skaneateles. This was fabulous! I'm glad I made extra.
Ron, Surrey, BC
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