Hoisin Glazed Grilled Chicken Recipe
June 1, 2016
- 4 (6 oz) boneless, skinless chicken breasts
- 1/4 cup hoisin sauce
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 2 tsp peeled and finely minced fresh ginger
- 1 1/2 tsp finely minced garlic
- 1 1/2 tsp sesame oil
- 3/4 tsp Chinese Five Spice Powder
- Salt and/or a splash of honey, as needed
- Vegetable oil, for brushing grill
- Sliced green onions and sesame seeds, for serving
- Preheat a gas grill over medium-high heat to about 400 degrees. Meanwhile pound chicken to an even thickness using the flat side of a meat mallet. In a small mixing bowl whisk together hoisin sauce, soy sauce, rice vinegar, ginger, garlic, sesame oil, and Chinese Five Spice Blend. Taste an season with salt and/or honey as needed (the sauce should be on the salty side since the chicken itself isn’t seasoned with salt. I noticed at the end my chicken needed a hint more flavor, it just needed a little more saltiness to it but this will definitely vary based on the brand of hoisin sauce you buy. Some contain twice as much salt as others. Some are a little sweeter than others too so the honey may not be needed). Pour half of the hoisin mixture into a separate small bowl.
- Brush grill grates lightly with oil. Grill chicken 4 minutes then brush both sides with hoisin sauce mixture from one bowl (if you prefer a nice dark char on your chicken you can brush with sauce at the beginning vs. after the 4 minutes). Continue to grill on opposite side until nearly cooked through, about 3 minutes longer, then brush both sides (using a clean basting brush) with remaining sauce and continue to grill about 1 minute longer, or until center reaches 165 on an instant read thermometer. Serve warm with green onions and sesame seeds.