Hoisin Barbecued Chicken Breast Recipes

TASTY GRILLED HOISIN CHICKEN

Steps:

• Pour hoisin sauce into a resealable plastic bag, and add the chicken breasts and thighs. Squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours, or overnight.
• Prepare the grill for indirect heat, and lightly oil the grate.
• Remove chicken from marinade. Discard marinade. Grill chicken over indirect heat, skin side down, for 20 minutes. Turn; grill until chicken is no longer pink in the center, and juices run clear, about 10 additional minutes.

HOISIN-BBQ-GLAZED CHICKEN THIGHS

Steps:

• Preheat an outdoor grill for medium heat.
• Sprinkle the chicken thighs generously with salt and pepper. Lightly oil the grill grates. Grill the chicken until grill marks appear and an internal temperature of 170 degrees F, about 15 minutes per side.
• While the chicken cooks, make the sauce: Heat the vegetable oil in a small saucepan over high heat. Add the ginger and garlic and cook until soft, 1 to 2 minutes. Add the ketchup, hoisin, sherry, sesame oil, soy sauce and chili garlic sauce. Whisk until smooth and bring to a boil. Remove from the heat and let cool.
• Brush the chicken thighs with about 1/2 cup of the sauce several times in the last 5 minutes of cooking time. Serve the chicken with the extra sauce and with cooked broccoli and white rice.

BBQ CHICKEN BREASTS

Steps:

• WHISK together ketchup, vinegar, brown sugar, molasses, Worcestershire, mustard, garlic powder, onion powder, pepper and 1/4 cup water. Reserve 1/3 cup and set aside. COMBINE ketchup mixture and chicken in a gallon size slider bag or large bowl; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade. PREHEAT grill to medium high heat. MAKE drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up. PLACE chicken on foil and cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10-12 minutes on each side. SERVE immediately, garnished with parsley, if desired.

HOISIN BARBECUE CHICKEN BREASTS

Steps:

• Preheat broiler.
• While the broiler heats, combine the hoisin, honey, vinegar, and oil in a small saucepan; bringing to a boil over medium-high heat. Combine cornstarch and water; add to hoisin mixture, stirring with whisk. Bring to a boil; cook 1 minute stirring constantly. Remove from heat.
• Combine salt and next 4 ingredients (salt through five-spice powder); rub evenly over both sides of chicken. Place chicken on a broiler pan coated with cooking spray, and broil 5 minutes. Brush with hoisin mixture; broil 4 minutes or until done, basting frequently with hoisin mixture.

HOISIN GLAZED GRILLED CHICKEN

Steps:

• Preheat a gas grill over medium-high heat to about 400 degrees. Meanwhile pound chicken to an even thickness using the flat side of a meat mallet.
• In a small mixing bowl whisk together hoisin sauce, soy sauce, rice vinegar, ginger, garlic, sesame oil, and Chinese Five Spice Blend.
• Taste an season with salt and/or honey as needed. Pour half of the hoisin mixture into a separate small bowl.
• Brush grill grates lightly with oil. Grill chicken 4 minutes then brush both sides with hoisin sauce mixture from one bowl.
• Continue to grill on opposite side until nearly cooked through, about 3 minutes longer.
• Brush both sides (using a clean basting brush) with remaining sauce and continue to grill about 1 minute longer, or until center reaches 165 on an instant read thermometer.
• Serve warm with green onions and sesame seeds.