Chicken with BBQ sauce and Chinese cucumber salad
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 375, total fat 16 G., saturated fats G., proteins 32 G., carbohydrates 30 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 375, total fat 16 G., saturated fats G., proteins 32 G., carbohydrates 30 G., fiber G., cholesterol mg, sodium mg, sugar G.
Chicken marinated in Chinese hoisin sauce and spices is incredibly flavorful, tender, and juicy. The longer it marinates, the more intense its flavor will be, but this marinade is also great for quick marinating. Pour it over the chicken while you prepare a refreshing cucumber salad with vinegar dressing. It makes a perfect accompaniment to crispy grilled chicken. For a more delicious crust, brush the chicken with the marinade while grilling.
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:
Chicken
- 1 kg chicken thighs and drumsticks (separated)
- 3/4 cup hoisin sauce
- 3 green onions, coarsely chopped
- 5 cloves of garlic
- 1 (5 cm) ginger root, thinly sliced
- 1 jalapeño, stemmed and halved (to reduce heat, remove seeds)
- Juice and zest of 2 limes, plus lime wedges for serving
- 2 tbsp. l. rice vinegar
Salad
- 0.5 tbsp. rice vinegar
- 2 tablespoons of sugar
- 1 seedless cucumber, thinly sliced
- Half a red onion, sliced into thin half rings
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Recipes with similar ingredients: chicken thighs, hoisin sauce, rice vinegar, jalapeno pepper, ginger root, green onions, garlic, cucumbers, barbecue sauce
Cooking the dish according to the recipe:
- Prepare the chickenPreheat the grill to medium heat on one side. In a blender or food processor, combine the hoisin sauce, green onions, garlic, ginger, jalapeño, lime zest and juice, vinegar, and salt and pepper to taste. Blend until smooth. Season the chicken with salt.
In a large bowl, combine it with the hoisin sauce mixture. - Prepare the saladIn a small saucepan, bring the vinegar, sugar, and 1.5 teaspoons of salt to a boil, stirring constantly. Remove from heat and stir in 1/4 cup of ice cubes to melt. In a serving bowl, toss the cucumbers and onions with the vinegar dressing. Refrigerate.
- Grill the chicken over direct heat until crispy, about 5 minutes per side, brushing with the marinade. Then transfer to the cooler side of the grill, cover, and cook for another 10 to 15 minutes.
- Serve the chicken with cucumber salad and lime wedges.
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