Hoisin Chicken Skewers Recipes

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HOISIN CHICKEN AND BOK CHOY KEBABS



Hoisin Chicken and Bok Choy Kebabs image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons vegetable oil, plus more for brushing
2 tablespoons soy sauce
2 teaspoons grated peeled ginger
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon ground white pepper
1 1/2 pounds skinless, boneless chicken thighs, quartered
2 red or yellow bell peppers, cut into 1-inch pieces
4 bunches baby bok choy, quartered lengthwise
1/4 cup hoisin sauce
Toasted sesame seeds and sliced scallions, for topping
Kosher salt

Steps:

  • Preheat a grill to medium high and brush the grates with vegetable oil. Combine 2 tablespoons vegetable oil, the soy sauce, ginger, five-spice powder and white pepper in a large bowl. Add the chicken and toss to coat. Thread the chicken onto four 10-inch skewers. Thread the peppers and bok choy onto 4 more skewers.
  • Grill the chicken, covered, turning occasionally, until well marked, 10 to 12 minutes, brushing with the hoisin sauce during the last minute of grilling. Sprinkle with sesame seeds and scallions.
  • Meanwhile, brush the vegetable kebabs with vegetable oil and season with salt. Grill until the vegetables are charred, about 3 minutes per side. Serve with the chicken kebabs.

HOISIN CHICKEN SKEWERS



Hoisin Chicken Skewers image

Categories     Chicken     Quick & Easy     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 6

1/4 cup hoisin sauce
1 tablespoon minced peeled fresh ginger
1 tablespoon oriental sesame oil
1 tablespoon unseasoned rice vinegar
2 skinless boneless chicken breast halves, cut into 1-inch pieces
1 tablespoon sesame seeds

Steps:

  • Prepare barbecue (medium-high heat). Whisk first 4 ingredients in medium bowl to blend. Place 2 tablespoons sauce in small bowl for glaze. Mix chicken into remaining sauce; let stand 10 minutes. Thread chicken onto 4 metal skewers, spacing pieces 1/2 inch apart. Sprinkle lightly with salt and pepper. Grill chicken until cooked through and slightly charred, brushing with glaze and turning often, about 8 minutes. Sprinkle with sesame seeds.

HOISIN-GLAZED PORK AND VEGGIE SKEWERS



Hoisin-Glazed Pork and Veggie Skewers image

Hoisin sauce infused with ginger, garlic and sesame serves as both marinade and grilling mop for these pork and veggie skewers. We love grilled citrus; the orange is great either squeezed over the skewers or saved as a treat at the end. Make the marinade again for grilled pork chops or chicken thighs.

Provided by Food Network Kitchen

Time 1h15m

Yield 4 servings

Number Of Ingredients 20

One 2-inch piece ginger, finely grated
1 large clove garlic, finely grated
1/4 cup soy sauce
1/4 cup dry white vermouth
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 cup hoisin sauce
1 1/2 pounds pork tenderloin, cut into 1-inch chunks
1 cup snow peas (about 4 ounces)
One 8-ounce can sliced water chestnuts, drained
2 small red peppers, halved, seeded and cut into 1-inch pieces
One 15-ounce can baby corn, drained and halved crosswise
1/2 navel orange, cut into 4 wedges, wedges halved
2 tablespoons vegetable oil, plus more for oiling the grill grates
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 Family Size Tea Bags
2 quarts water
Sugar or sweetener, optional

Steps:

  • For the marinade and mop: Whisk together the ginger, garlic, soy sauce, vermouth, sesame oil, vinegar and sugar in a measuring cup. Pour 1/4 cup of the marinade into a small bowl, whisk in the hoisin sauce and set this basting "mop" aside.
  • For the kebabs: Toss the remaining marinade with the pork in a medium bowl, then cover and chill in the refrigerator for 30 minutes.
  • Carefully thread onto a skewer 1 piece of pork, 1 snow pea folded over a water chestnut slice (the pea will crack on one side, but it will help hold in the water chestnut), a piece of red pepper and a piece of baby corn; repeat twice, then end with a piece of orange, skin side facing the last baby corn. Repeat with the remaining skewers and ingredients.
  • Prepare a grill for cooking over medium-high heat. Brush the skewers with the vegetable oil, and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the skewers until the pork is cooked through and an instant-read thermometer inserted into the center of a piece registers 140 degrees F, 7 to 8 minutes per side. Brush the skewers with the mop, and continue grilling until the mop caramelizes, about 1 minute. Serve with iced tea.
  • For the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts.

HOISIN CHICKEN KEBABS



Hoisin Chicken Kebabs image

Hoisin (or Hoi Sin) sauce also known is Chinese barbeque sauce, can be found pre-made in a jar at the supermarket. I prefer to use the "Fountain" brand, but there are many options these days. I've served this recipe hot as a main meal with an Asian Vegetable Stir-fry as a side dish. I've also brought them to a social function and thread them on small skewers, they were eaten cold as finger food. Ten minute marinating time is included in preparation. You can marinate this overnight or just ten minutes.

Provided by Chef floWer

Categories     Lunch/Snacks

Time 27m

Yield 2 serving(s)

Number Of Ingredients 6

500 g boneless skinless chicken breasts
1/4 cup hoisin sauce
1 tablespoon fresh ginger, minced
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon sesame seeds (optional)

Steps:

  • Cut chicken breast into one inch pieces and set aside.
  • In a medium bowl add Hoisin sauce, fresh ginger, sesame oil and rice vinegar, mix well.
  • Reserve about two tablespoons of the sauce to base the chicken while it's cooking.
  • Add chicken and mix well.
  • Cover and refrigerate for ten minutes.
  • Preheat BBQ or grill to medium high heat.
  • After ten minutes, thread chicken onto metal or wooden skewers.
  • Place the chicken on the BBQ or grill and cook chicken. While cooking base chicken with reserve sauce and turn often. Cooking time will depend on the thickness of the chicken, but should take about eight minutes until its slightly charred.
  • Serve and garnish with a sprinkle of sesame seeds.
  • Enjoy.

Nutrition Facts : Calories 417.9, Fat 14.4, SaturatedFat 2.6, Cholesterol 161, Sodium 807.2, Carbohydrate 14.6, Fiber 1, Sugar 8.8, Protein 54.2

HOISIN CHICKEN SKEWERS WITH BROCCOLI AND MUSHROOMS RECIPE - (4.5/5)



Hoisin Chicken Skewers with Broccoli and Mushrooms Recipe - (4.5/5) image

Provided by Susan52

Number Of Ingredients 14

Marinade
1 cup hoisin sauce
3/4 cup finely chopped scallions (white and light green parts only)
3 tablespoons peeled, minced fresh ginger
3 large garlic cloves, minced
3 tablespoons toasted sesame oil
2 tablespoons rice wine vinegar
6 boneless, skinless chicken thighs, each about 4 ounces, excess fat removed and meat cut into 1-1/2-inch pieces
1 pound broccoli crowns, cut into 1-inch florets
20 small shiitake mushrooms, stems removed
Vegetable oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1-1/2 tablespoons toasted sesame seeds

Steps:

  • In a large bowl whisk the marinade ingredients. Transfer ½ cup of the marinade to small bowl and set aside to use as a glaze when the food comes off the grill. Add the chicken pieces to the remaining marinade in the large bowl and toss to coat well. Cover and refrigerate for 1 to 2 hours. If using bamboo skewers, soak in water for at least 30 minutes. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan. Thread the chicken pieces onto skewers, leaving space in between each piece. Brush the chicken with any leftover (not reserved) chicken marinade from the large bowl. Toss the broccoli and mushrooms with enough oil to lightly coat them and season evenly with salt and pepper. Brush the cooking grates clean. Grill the chicken over direct medium heat, with the lid closed as much as possible, until it is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. At the same time, spread the broccoli and mushrooms in a single layer on the grill pan and cook over direct medium heat until crisp-tender, about 6 minutes, turning occasionally. Remove from the grill as they are done. Immediately brush the chicken and vegetables with the reserved ½ cup glaze. Top with the sesame seeds and serve warm with steamed brown rice, if desired.

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