Grilled Hoisin Chicken with Mai Fun
photo by BLUE ROSE
- Ready In:
- 25hrs 15mins
- Ingredients:
- 14
- Serves:
-
3-4
ingredients
- 3 lbs bone-in chicken breasts
-
For the Marinade
- 2 tablespoons rice vinegar
- 2 tablespoons low sodium soy sauce
- 1 teaspoon dark sesame oil
- 1 teaspoon grated ginger
-
For the Sauce
- 1⁄4 cup hoisin sauce
- 1⁄4 cup ketchup
- 2 tablespoons low sodium soy sauce
- 2 tablespoons honey
- 1 teaspoon grated ginger
- 1 teaspoon dark sesame oil
-
To Finish
- 1 tablespoon toasted sesame seeds
- 2 -3 cups uncooked mai fun rice noodles (optional)
- cooking oil (as needed) (optional)
directions
- The night before preparing food, mix together marinade ingredients in a small bowl.
- Place chicken in a ziplock bag and add marinade and seal, removing as much air as possible.
- Refrigerate overnight, turning occasionally.
- The next day, well before preparing food, heat oil to a depth of 2-inches at 375-400F in a large skillet or use a deep fryer.
- Add small amounts of mai fun to hot oil and allow them to cook briefly (they will puff like rice cereal and float to the top almost instantly); remove them and drain as soon as they do this and set aside to use later.
- Whisk together ingredients for sauce in a small saucepan and bring to a boil; lower heat and simmer for 3-4 minutes then remove from heat and allow to cool.
- Bring chicken out of refrigeration and allow to warm to room temp- 30-45 min, then drain from marinade, reserving marinade.
- Bring marinade to a boil in a saucepan, lower heat, and simmer for 2-3 minutes, then allow to cool (if it gets too thick, add a little water); use for basting chicken as it cooks.
- Prepare grill, allowing for cooking with indirect heat.
- Grill chicken using an indirect heat method, preferably charcoal, 45 min-75 min, depending on grill temp, or until chicken reaches an internal temp of at least 170F in the thickest part of the breast, basting occasionally.
- As chicken nears doneness, apply sauce mixture to chicken and allow to glaze and cook onto it, then remove chicken from grill.
- Sprinkle chicken with toasted sesame seeds.
- Arrange a bed of puffed mai fun on a serving plate and arrange chicken on top of it; serve at once with other foods as desired.
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Reviews
-
Oh boy - this hit the spot! I doubled the marinade & used it on 8 bone-in chicken thighs. Was a bit short on rice vinegar so added the juice of a lime that needed a home. Marinated about 4 hours & boiled the leftover marinade in the microwave. This made wonderful chicken with a fantastic glaze. The sauce with the grated ginger was the perfect sauce. Dh kept talking about how delicious & tender the chicken was (sopped it liberally with the boiled marinade as directed). Served with mixed vegies (lots of broccoli) & basmati rice. Thank you Sue L for a recipe we'll be using when friends come down (& for just ourselves too!)!
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I made this wonderful chicken because I was looking for ways to use up some hoisin sauce I've had for a while and I am so glad I did. Although I subsituted white wine vinegar for the rice vinegar we enjoyed this chicken very much and will be making it again -- grilling the chicken next time because due to weather I ended up cooking the chicken in the oven (at 350-degrees F for 45 minutes). Thanks for sharing!
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com