BBQ chicken with hoisin sauce

Votes: 2

Photo of the dish: Antonis Achilleos

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 531, total fat 29 G., saturated fats 7 G., proteins 46 G., carbohydrates 23 G., fiber 2 G., cholesterol 142 mg, sodium 1159 mg, sugar - G.

The secret to this Sunday lunch dish is a sweet and sour homemade Asian BBQ sauce made with five-spice, garlic, hoisin sauce, and honey, which is added at the end of cooking.

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:

2 chicken halves (total weight 1.5-1.8 kg)
4 tsp vegetable oil, plus a little more for greasing
2 tsp light brown sugar (tamp down firmly)
1.5 tsp 5 spice mixes
Coarse salt and freshly ground black pepper
3 and 1/4 teaspoons grated ginger
1 tsp garlic pressed through a garlic press
1/4 cup hoisin sauce
2 tbsp rice vinegar (not aged)
3.5 tsp honey
1 and 1/4 tsp. sesame oil
6 small cucumbers (5 cm long), cut lengthwise into 4 pieces.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken, ginger root, garlic, rice vinegar, honey, pickles, brown sugar, five spice seasoning, hoisin sauce, barbecue sauce

Cooking the dish according to the recipe:

Prepare the grill by creating an indirect heat zone. For a gas grill: Preheat to medium-high, then turn off the burners on one side and turn the others to medium-low heat. For a charcoal grill: When the coals begin to ash, move them to one side.
In a bowl, combine 2 teaspoons vegetable oil, brown sugar, 1 teaspoon 5-spice powder, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Rub the chicken with this mixture. Grill, skin-side down, over direct heat until charred, about 5 minutes. Flip and transfer to a cooler part of the grill. Close the lid and cook until an internal temperature of 165°F (75°C) is recorded on a thermometer, 30 to 40 minutes.

While the chicken is cooking, heat the remaining 2 teaspoons of vegetable oil in a saucepan over medium heat. Add 3 teaspoons of ginger, garlic, and the remaining 1/2 teaspoon of five-spice powder and cook for 2 minutes. Add the hoisin sauce, 1 tablespoon of vinegar, and 3 teaspoons of honey. Cook for 1 minute. Remove from heat and stir in 1 teaspoon of sesame oil.
Toss the cucumbers with the remaining 1 tablespoon rice vinegar, 1/2 teaspoon honey, 1/4 teaspoon sesame oil, and ginger, seasoning with salt to taste. Pour the sauce over the chicken. Serve with the cucumbers.

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