BBQ chicken thighs with hoisin sauce glaze
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 1077, total fat 74 G., saturated fats 19 G., proteins 67 G., carbohydrates 30 G., fiber 2 G., cholesterol 379 mg, sodium 1262 mg, sugar 16 G.
Calories 1077, total fat 74 G., saturated fats 19 G., proteins 67 G., carbohydrates 30 G., fiber 2 G., cholesterol 379 mg, sodium 1262 mg, sugar 16 G.
This homemade Asian-inspired hoisin-based barbecue sauce will give grilled chicken thighs a luscious sheen and incredible flavor, with sweet, tart, and spicy notes. Brush it on the chicken when it's almost done to help it brown, and set any leftovers aside for dipping.
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.
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:
- 2 tbsp vegetable oil + extra for greasing the grill grate
- 8 chicken thighs with skin and bones
- 2 tbsp finely grated peeled ginger root
- 2 cloves garlic, chopped
- 0.5 cups ketchup
- 0.5 cup hoisin sauce
- 0.5 tbsp. dry sherry
- 2 tsp. dark sesame oil
- 2 teaspoons soy sauce
- 1.5 tsp Asian garlic chili sauce
- Cooked broccoli and white rice, to serve
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Cooking the dish according to the recipe:
- Preheat an outdoor grill to medium heat.
- Generously season the chicken thighs with salt and pepper. Lightly oil the grill grate. Grill the chicken until grill marks appear and the internal temperature reaches 160°F (76°C), about 15 minutes per side.
- While the chicken is frying, prepare the sauce.:
Heat vegetable oil in a small saucepan over high heat. Add ginger and garlic and sauté until softened, 1-2 minutes. Add ketchup, hoisin, sherry, sesame oil, soy sauce, and chili garlic sauce. Stir until smooth and bring to a boil. Remove from heat and let cool. - Brush the chicken thighs with about 1/2 cup of the sauce several times during the last 5 minutes of frying.
- Serve the chicken with the remaining sauce and steamed broccoli and white rice.
Categories:
recipe / Calorie content of prepared meals / Backyard Recipes / Easy Chicken Recipes / Summer dishes / Dinner / Main courses / Vegetables and mushrooms / Bird / Grill, barbecue / Easy Grill Recipes / Grilled chicken / Grilled poultry / Sauces / Barbecue glazes and sauces / Food Network - recipes / Asian cuisine
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