Spicy Hoisin Marinade for Chicken
photo by ncmysteryshopper
- Ready In:
- 6hrs 40mins
- Ingredients:
- 8
- Yields:
-
2 cups (approx)
ingredients
- 2⁄3 cup hoisin sauce
- 1 -2 tablespoon finely grated peeled ginger
- 2 tablespoons minced fresh garlic
- 2 -4 teaspoons hot red pepper flakes (use more for extreme heat!)
- 1 teaspoon sesame oil
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 1⁄2 tablespoons rice wine vinegar
directions
- Whisk all ingredients together.
- Place the chicken in a large bowl or dish.
- Pour the sauce over the chicken and toss to completely coat with the sauce.
- Cover and refrigerate for a minimum of 6 hours or overnight.
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Reviews
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This was very good. I used a whole chicken, cut into pieces, 1/2 Tablespoon of ground ginger, olive oil, and didn't add any red pepper flakes. The chicken was oven baked and very tasty. I served it with white rice with 1 chopped scallion, 1 minced clove of garlic, about a tablespoon of sesame seeds, salt, and olive oil made in the rice cooker.
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My aunt, uncle, cousin, cousin-in-law, grandmother and I loved it. It was simple but still fun, although I admit I toyed around with it and added some green onions which really gave it a lovely flavor! I also cut on some of the red pepper flakes as I wasn't certain how my extended family dealt with spicy things, although I like it nice and spicy. It was really an amazing marinade, and my first time using marinades it was a huge success with my family and I. The chicken was excellent, juicy and tender, just perfect!! I'm making it again, this time I hope to provide a picture! Thanks again for a wonderful marinade recipe!!!
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Very good. I used it as a stir-fry sauce for chicken and veggies. I cooked diced chicken coated in 1 Tbs. cornstarch, removed from the skillet, cooked the veggies, threw the chicken back in and added the hoisin marinade. Simmered for about 3 min to let it thicken and then served over rice. It was delicious. The only changes I made to the marinade was I added 2 more Tbs of soy sauce, used only 1 Tbs of garlic, 1 Tbs of ginger, and 1 tsp hot pepper flakes.
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This was an excellent, perfectly spicy marinade. I cut the recipe in half as I was only making 3 chicken breasts. I did not have fresh ginger so I used ground (DH not overly fond of ginger anyway), other than that I did it exactly the same! I baked the chicken in the marinade at 400 degreese, for 30 minutes, turning after 15 and then put it on the grill for about 4 minutes on each side. It was awesome. I served with Maple Mashed Sweet Potatoes, Grilled Corn with a Chipolte Maple Glaze and Grilled Cabbage. DH said this is his new favorite chicken, bet leftovers, if there are any would be good on a salad. Thanks for a great recipe!
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