HONEY GINGER CHICKEN WITH
FRESH PLUM HOISIN BBQ SAUCE
1/4 cup hoisin sauce2 T. soy sauce
2 T. honey
1 T. minced fresh ginger
1 tsp. rice vinegar
1/2 tsp. Asian chili sauce (Sriracha)
2 garlic cloves, minced
4 boneless skinless chicken breasts or 8 boneless
thighs
2 T. grapeseed or vegetable oil
1 to 2 large plums, quartered, pitted, and cut into
1/4-inch pieces
2 green onions, sliced
Directions:
1. Preheat grill. Stir together hoisin, soy, honey, ginger, vinegar, garlic, and cayenne in a small saucepan.
Trim chicken of all fat and unwanted tissue. Pound the chicken breasts to an even 1/2-inch thickness between two sheets of plastic wrap. Coat chicken with 3 tablespoons of the sauce and let stand at room temperature 30 minutes.
Toss chicken with oil to coat and grill chicken for 4 to 5 minutes per side or until cooked through.
2. While chicken is cooking, bring remaining sauce to a simmer and cook until slightly thickened, about 2 minutes. Add plums and simmer, stirring, 3 more minutes.
Serve chicken topped with Plum Sauce and sprinkled with green onions.
4 boneless skinless chicken breasts or 8 boneless
thighs
2 T. grapeseed or vegetable oil
1 to 2 large plums, quartered, pitted, and cut into
1/4-inch pieces
2 green onions, sliced
Directions:
1. Preheat grill. Stir together hoisin, soy, honey, ginger, vinegar, garlic, and cayenne in a small saucepan.
Trim chicken of all fat and unwanted tissue. Pound the chicken breasts to an even 1/2-inch thickness between two sheets of plastic wrap. Coat chicken with 3 tablespoons of the sauce and let stand at room temperature 30 minutes.
Toss chicken with oil to coat and grill chicken for 4 to 5 minutes per side or until cooked through.
2. While chicken is cooking, bring remaining sauce to a simmer and cook until slightly thickened, about 2 minutes. Add plums and simmer, stirring, 3 more minutes.
Serve chicken topped with Plum Sauce and sprinkled with green onions.
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