Crispy Skin Hoisin Bbq Chicken Recipes

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HAWAIIAN KIAWE GRILLED EWA CHICKEN WITH HOISIN SAUCE



Hawaiian Kiawe Grilled Ewa Chicken With Hoisin Sauce image

This Hawaii Regional Cuisine take on barbecued chicken is intriguing--it guarantees a burnished, crispy skin and slightly sweet, slightly pungent meat. Kiawe is the Hawaiian version of mesquite, and Ewa chicken is fresh, raised locally on Oahu. Even if you don't grill your chicken over wood, this recipe will come out great. Chef Roger Dikon, The New Cuisine of Hawaii.

Provided by Olha7397

Categories     Whole Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 cup hoisin sauce
1/2 cup finely chopped fresh cilantro
1/4 cup macadamia nut oil or 1/4 cup vegetable oil
1/4 cup oriental sesame oil
12 kaffir lime leaves, julienned
3 tablespoons minced fresh lemongrass
2 tablespoons peeled grated fresh ginger
2 whole chicken, cut lengthwise in half (backbone removed)
4 tablespoons fresh lime juice
2 tablespoons soy sauce
4 cloves garlic, minced
4 teaspoons peeled minced fresh ginger

Steps:

  • FOR THE SAUCE: Mix all of the ingredients in a large bowl.
  • (Can be prepared 2 days ahead. Cover and refrigerate.).
  • FOR THE CHICKEN: Place the chickens on a large baking sheet.
  • Brush the chickens with the lime juice and soy sauce.
  • Rub the garlic and ginger over the chicken.
  • Cover and refrigerate overnight.
  • Prepare the barbecue (medium heat).
  • Grill the chicken until cooked through, turning occasionally, about 45 minutes.
  • Brush the sauce over the chicken, grill 5 minutes more and serve.
  • Wines to serve: California version like Bonny Doon’s Clos de Gilroy or Cotes-du-Rhone from France or a soft, supple-style California Merlot with an abundance of rich, ripe fruit.

Nutrition Facts : Calories 1271.8, Fat 85.2, SaturatedFat 22.1, Cholesterol 346.9, Sodium 1860.9, Carbohydrate 32.8, Fiber 2.1, Sugar 18, Protein 89.1

HOISIN-GLAZED CHICKEN THIGHS



Hoisin-Glazed Chicken Thighs image

The Chinese, who know a thing or two about roasting sweet glazed meats and poultry, were the inspiration for this recipe's five-spice rub and glossy glaze.

Provided by debbie

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 16

Number Of Ingredients 14

2 tablespoons Chinese five-spice powder
2 tablespoons Hungarian paprika
2 tablespoons coarse salt
1 tablespoon minced garlic
2 teaspoons ground black pepper
1 teaspoon dry mustard
16 skin-on, bone-in chicken thighs
1 cup hoisin sauce
¼ cup soy sauce
2 tablespoons honey
2 tablespoons dark sesame oil
2 tablespoons minced fresh ginger
2 teaspoons minced garlic
1 teaspoon Chinese five-spice powder

Steps:

  • Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
  • Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.

Nutrition Facts : Calories 222.7 calories, Carbohydrate 11 g, Cholesterol 70.8 mg, Fat 10.6 g, Fiber 0.6 g, Protein 20.2 g, SaturatedFat 2.6 g, Sodium 1267.5 mg, Sugar 6.6 g

CRISPY FRIED CHICKEN SKIN



Crispy Fried Chicken Skin image

Chicken cracklings are similar to pork rinds but made with chicken skin.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks

Time 8h30m

Yield 4

Number Of Ingredients 3

5 chicken leg quarters, raw skin only
vegetable oil for frying
salt to taste

Steps:

  • Place chicken skins in a large stockpot. Cover with water. Bring to a boil and cook for 10 minutes. Drain and transfer to a cutting board. Using a sharp knife, scrape off excess fat and cut skin into 1/2-inch wide strips.
  • Place skin on a baking sheet and refrigerate, uncovered, for at least 8 hours.
  • Heat oil in a large stockpot to 350 degrees F (175 degrees C). Lower a handful of skins carefully into the hot oil. Fry until crisp, about 4 minutes. Transfer to a plate lined with paper towels to drain and sprinkle with salt. Repeat with remaining chicken skin.

Nutrition Facts : Calories 143.8 calories, Cholesterol 21.8 mg, Fat 12.8 g, Protein 7.1 g, SaturatedFat 1.9 g, Sodium 59.8 mg

CRISPY BAKED BARBECUED CHICKEN



Crispy Baked Barbecued Chicken image

I love this seasoning mix and sometimes double it to get more crunch. It came from Better Homes & Gardens Cookbook with only two slight adaptations. I usually have to dry slices of bread in my oven & send them through the food processor to crumb, but I usually have all of these ingredients on hand.

Provided by Vicki

Categories     Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup fine dry breadcrumb
1 teaspoon brown sugar
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon dry mustard
1/4 teaspoon celery seed
3 1/2 lbs broiler-fryer chickens, cut up
1/4 cup butter or 1/4 cup margarine, melted
salt
pepper

Steps:

  • Oven temp 375F degrees.
  • Combine bread crumbs, brown sugar, chili powder, garlic powder, dry mustard, and celery seed.
  • Season chicken with salt and pepper.
  • Brush each chicken piece with melted butter.
  • Roll in crumb mixture to coat.
  • Arrange chicken, skin side up and so pieces don't touch, in a shallow baking pan.
  • Sprinkle with any remaining crumb mixture.
  • Bake, uncovered, in a 375 oven about 50 minutes or till tender.
  • Do Not Turn!
  • Makes 6 servings.

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