Grilled chicken and plums in hoisin sauce

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 540, total fat 37 G., saturated fats 9 G., proteins 33 G., carbohydrates 22 G., fiber 2 G., cholesterol 150 mg, sodium 1120 mg, sugar 0 G.

Grilled plums make a gorgeous summer side dish for chicken. Both the plums and the chicken are rubbed with an Asian blend of hoisin sauce, rice vinegar, ginger, and olive oil before grilling. This combination adds juiciness to the chicken thighs, and the plums are infused with contrasting flavors. It's best to use plums with a sweet and sour flavor, as this will balance the flavors with the Asian spices. The finished chicken and plums are served with a salad of fresh arugula and roasted cashews in a lemon-olive oil dressing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 chicken thighs with skin and bones (0.9 - 1.2 kg)
1/3 cup hoisin sauce
2 tbsp. l. rice vinegar
2 tbsp extra-virgin olive oil, plus more for greasing the grill
1 tsp grated peeled ginger
4 plums, halved and pitted
6 cups arugula
Juice of half a lemon
2 tbsp roasted salted cashew nuts, chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken thighs, hoisin sauce, rice vinegar, ginger root, cashew nuts, arugula, plums

Cooking the dish according to the recipe:

Preheat the grill to medium heat. In a bowl, combine the hoisin sauce, rice vinegar, 1 tablespoon olive oil, ginger, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Transfer 3 tablespoons of the mixture to a separate large bowl; add the chicken and toss to coat. Add the plums to the remaining mixture and toss to coat.
Brush the grill grate with olive oil. Add the chicken, skin-side down, and grill until cooked through and crispy, 10 to 12 minutes per side; transfer to a large plate. Place the plums, cut-side down, on the grill; grill until tender, 3 to 5 minutes. Transfer to the plate with the chicken.

Toss the arugula with the remaining 1 tablespoon olive oil, lemon juice, and cashews; season with salt to taste. Serve with the roasted chicken and plums.

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