HOISIN BARBECUE PORK SANDWICHES
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Combine the hoisin sauce, ketchup, pickle brine and honey in a large bowl. Transfer half of the mixture to a separate large bowl; add the pork and marinate, 5 minutes.
- Add the mayonnaise to the remaining hoisin sauce mixture and whisk until smooth. Add the broccoli slaw, scallions and chopped pickle; season with salt and toss to coat. Set aside.
- Brush the grill grates with vegetable oil. Remove the pork from the marinade and grill until marked and cooked through, about 3 minutes per side; transfer to a cutting board. Toast the baguette on the grill, cut-side down, 1 to 2 minutes. Slice the pork into thick strips; divide among the baguette pieces and top with the slaw and sliced pickles. Serve with vegetable chips.
Nutrition Facts : Calories 400 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 70 milligrams, Sodium 1070 milligrams, Carbohydrate 36 grams, Fiber 2 grams, Protein 37 grams
HOISIN CHICKEN WITH CUCUMBER SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the chicken: Preheat a grill to medium on one side. Combine the hoisin sauce, scallions, garlic, ginger, jalapeno, lime zest and juice, vinegar, and salt and pepper to taste in a mini food processor or blender; process until almost smooth. Season the chicken with salt; toss with the hoisin mixture in a large bowl.
- Make the salad: Bring the vinegar, sugar and 1 1/2 teaspoons salt to a boil in a small saucepan, stirring. Remove from the heat; stir in 1/4 cup ice cubes until melted. Toss the cucumber and red onion in a serving bowl with the vinegar mixture; place in the refrigerator.
- Grill the chicken over direct heat until the skin is crisp, 5 minutes per side, basting with extra marinade. Transfer to the cooler side of the grill; cover and grill until cooked through, 10 to 15 more minutes. Serve with the cucumber salad and lime wedges.
CHEF JOHN'S BARBECUE CHICKEN
When it comes to barbecued chicken, everyone wants that nice thick glaze of sauce attached to the skin, and the only way to do it, is brush it on as it cooks. Therein lies the problem. Because of the sugar content, it only takes a minute for a barbecue sauce to go from brick-red to solid black. I just 'mark' the chicken's vulnerable skin side, then cook it all the way through in a closed grill, brushing on the glaze as it cooks.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Cut 1/2-inch deep slashes in the skin-side of each chicken half; 2 cuts in each breast, 2 in the thigh, and 1 on the leg; remove wing tips.
- Whisk rice vinegar, barbeque sauce, and garlic together in large bowl. Place chicken in bowl and turn to coat chicken in the marinade. Arrange chicken halves, cut-side down, in the bottom of the marinade bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from bowl, pat chicken dry with paper towels, and discard marinade. Place chicken halves, skin-side up, on a plate and season with salt, pepper, paprika, onion powder, and cayenne pepper.
- Cook chicken, skin-side down, on the preheated grill for 3 to 4 minutes. Turn chicken over, close the lid of the grill, and cook, basting with remaining barbeque sauce ever 6 minutes, until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 463.6 calories, Carbohydrate 10.6 g, Cholesterol 149.4 mg, Fat 24.2 g, Fiber 0.5 g, Protein 47.5 g, SaturatedFat 6.7 g, Sodium 1583.1 mg, Sugar 7 g
CRISPY-SKIN HOISIN BBQ CHICKEN
Provided by Food Network
Time 13h5m
Yield 4 servings (1 leg quarter or 2 thighs a serving)
Number Of Ingredients 10
Steps:
- Combine the soy sauce, lemon juice, scallions, garlic, and 1/4 teaspoon pepper in a resealable plastic bag. Add the chicken pieces; seal and toss well to coat. Place in the refrigerator and marinate overnight.
- Prepare a grill for indirect-heat cooking or preheat a grill pan over medium heat. Preheat an oven to 450 degrees F. Combine the brown sugar, ginger, water, and hoisin sauce in a glass bowl as a basting sauce.
- Remove the chicken from the marinade and pat dry. Place on the grill, skin-side down and cook until the skin is well marked, 6 to 8 minutes, keeping a close eye. Turn the chicken and basting constantly, cook the chicken for another 5 minutes. Transfer the chicken, skin-side up, to a baking sheet.
- Generously brush the chicken with the sauce and cook in the hot oven until the skin is crispy and the chicken is cooked through, about 15 to 20 minutes.
- Let rest under a foil tent for 10 minutes, then it's "nom-nom" time.
HOISIN BARBECUED CHICKEN
Make and share this Hoisin Barbecued Chicken recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- To prepare barbecue sauce, combine first 6 ingredients in a medium bowl. Place 3/4 cup sauce in a large bowl; cover and chill remaining barbecue sauce.
- Add chicken to barbecue sauce in large bowl; toss to coat. Cover and marinate in refrigerator 8 hours or overnight.
- Preheat oven to 375°.
- Remove chicken from bowl; reserve marinade. Place chicken on a broiler pan coated with cooking spray.
- Bake at 375° for 30 minutes. Turn chicken; baste with reserved marinade. Bake an additional 20 minutes or until done. Discard marinade.
- Bring remaining 3/4 cup barbecue sauce to a boil in a small saucepan; reduce heat, and cook until slightly thick and reduced to about 1/2 cup (about 5 minutes). Drizzle chicken with sauce.
HOISIN OVEN BARBECUE CHICKEN
Bake the chicken on a broiler pan only, this makes for a better texture and tasting chicken with more flavor and the fat drips to the bottom. Prep time includes 8 hours marinating time.
Provided by Kittencalrecipezazz
Categories Poultry
Time 8h50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- To prepare the barbecue sauce: combine the first 6 ingredients in a medium bowl.
- Place 3/4 cup sauce in a large bowl; cover, and chill the remaining barbecue sauce.
- Add the chicken legs and thighs to the sauce in the large bowl; toss to coat.
- Cover, and marinate in the refrigerator for 8 hours, or overnight.
- Set oven to 375 degrees.
- Remove the chicken from the fridge.
- Place the chicken on a broiler pan coated with cooking spray; reserving the marinade from the bowl.
- Bake at 375 for 30 minutes.
- Turn the chicken; baste with reserved marinade.
- Bake an additional 20 minutes, or until the chicken is done, and discard the marinade On top of the stove, bring the 3/4 cup of the reserved marinade from the fridge to a boil in a small saucepan; reduce heat, and cook until slightly thickened to about 1/2 cup (this should take about 5 minutes).
- Drizzle the hot chicken with the sauce before serving, or serve the sauce at the table.
Nutrition Facts : Calories 386.8, Fat 21.4, SaturatedFat 6, Cholesterol 138.7, Sodium 916.8, Carbohydrate 14.9, Fiber 0.7, Sugar 10.5, Protein 31.9
HOISIN BARBECUE CHICKEN BREASTS
Make and share this Hoisin Barbecue Chicken Breasts recipe from Food.com.
Provided by LMillerRN
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat broiler.
- While the broiler heats, combine the hoisin, honey, vinegar, and oil in a small saucepan; bringing to a boil over medium-high heat. Combine cornstarch and water; add to hoisin mixture, stirring with whisk. Bring to a boil; cook 1 minute stirring constantly. Remove from heat.
- Combine salt and next 4 ingredients (salt through five-spice powder); rub evenly over both sides of chicken. Place chicken on a broiler pan coated with cooking spray, and broil 5 minutes. Brush with hoisin mixture; broil 4 minutes or until done, basting frequently with hoisin mixture.
Nutrition Facts : Calories 280.5, Fat 4.9, SaturatedFat 1, Cholesterol 99.1, Sodium 515, Carbohydrate 17.2, Fiber 0.6, Sugar 13, Protein 39.9
HOISIN-GLAZED BURGERS
Give regular burgers a makeover with a hoisin sauce glaze brushed on at the end of grilling and served on the side.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an outdoor grill or grill pan to medium-high heat.
- Heat the oil in a small saucepan over high heat. Add the ginger and garlic and cook, stirring, until soft, about 2 minutes. Whisk in the hoisin sauce, ketchup, sherry, sesame oil, soy sauce and bring to a boil. Remove from heat and cool slightly.
- Mix the beef with the cilantro, 1 teaspoon salt and 1/4 teaspoon pepper using your hands until just combined. Form into four 3/4-inch-thick patties and about 4 1/2 inches in diameter.
- Lightly oil the grill grates and grill the burgers, flipping once for medium, 4 to 5 minutes per side, brushing the burgers with some of the sauce in the last few minutes of cooking time.
- Serve the burgers on the buns with the extra sauce on the side and lettuce, tomato, onion and pickles on top and fries on the side if desired.
OVEN-STYLE BARBEQUED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 4 main course servings
Number Of Ingredients 20
Steps:
- In a large bowl, mix together the oil, chili powder, paprika, sage, mustard, ginger, and cayenne until a paste is formed.
- Add the chicken pieces and rub the spice paste all over, including under the skin. Cover with plastic wrap and refrigerate for 2 hours.
- Preheat the broiler. Place a rack about 9 inches from the broiler element. Place the chicken on a foil-lined baking sheet or broiler pan. Season the chicken all over with salt and pepper and arrange skin-side down. Broil for 10 minutes, turning the pan occasionally so the meat cooks evenly. Remove the pan from the oven and baste the meat all over with the sauce, turn the chicken pieces skin side-up and broil, basting and turning the pan occasionally, until cooked through and crispy and the sauce has browned lightly, about 10 minutes more. Transfer to a serving platter and serve immediately.
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more.
- Add the tomatoes, vinegar, sugar, and salt and bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes. Season with pepper. Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month.
HOISIN BAKED CHICKEN
Make and share this Hoisin Baked Chicken recipe from Food.com.
Provided by Redsie
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove skin and any fat from chicken. In small bowl, combine hoisin sauce, ketchup, garlic, rice vinegar, soy sauce and five-spice powder.
- Place chicken on foil-lined rimmed baking sheet; spread half of the sauce over chicken.
- Bake in 400°F (200°C) oven for 30 minutes. Spread with remaining sauce; bake until juices run clear when chicken is pierced, about 20 minutes.
Nutrition Facts : Calories 510.9, Fat 28.6, SaturatedFat 7.9, Cholesterol 189.4, Sodium 1282.8, Carbohydrate 17.2, Fiber 1, Sugar 10.6, Protein 43.5
OVEN BARBECUED CHICKEN
Chicken and Sunday dinner belong together. During my married life on a dairy farm, I'd make this baked bbq chicken before church. - Esther Shank, Harrisonburg, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Remove to paper towels to drain., Meanwhile, in a small saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. , Place chicken in an ungreased 13x9-in. baking dish. Pour sauce over chicken. Bake, uncovered, 45-60 minutes or until chicken juices run clear, basting occasionally.
Nutrition Facts : Calories 302 calories, Fat 18g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 483mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 21g protein.
HOISIN CHICKEN WRAPS
My recipe was inspired by Vietnamese pork banh mi-particularly the fresh carrot, cucumber and radish topping. It has so much fresh flavor, color and crunch! This wrap is wonderful for a quick lunch or easy dinner. -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl or shallow dish, combine hoisin sauce, soy sauce, 2 tablespoons brown sugar, lime juice and garlic. Add chicken; turn to coat. Refrigerate 30 minutes. , Meanwhile, in a large bowl, whisk vinegar, 1/8 teaspoon Sriracha and remaining 1 tablespoon brown sugar. Add carrots and radishes; toss to coat. Set aside. Drain chicken, discarding marinade. In a large skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 165°, 4-5 minutes on each side. Remove to a cutting board; cool slightly. Slice chicken into 1/2-in. pieces. Combine mayonnaise, honey and remaining 1/8 teaspoon Sriracha; spread over tortillas. Layer with chicken, carrot mixture, cucumber and mint. Fold bottom and sides of tortilla over filling and roll up.
Nutrition Facts : Calories 460 calories, Fat 22g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 828mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 4g fiber), Protein 20g protein.
HOISIN CHICKEN
Here at our local warehouse store they sell chicken breast halves in a large bag. I can take out however many I need and fix this recipe without even having to thaw them out. It is a terrific time saver. If you have fresh chicken, just start at the point where you spread hoisin mixture on chicken and enjoy!
Provided by SharleneW
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix hoisin sauce and jam.
- Place chicken in a single layer in a 9- by 13-inch pan.
- Bake in a 400 degree F oven for 15 minutes.
- Remove pan from oven; spread hoisin mixture onto chicken.
- Return pan to oven and continue baking until meat is no longer pink in center of thickest part (cut to test), about 10 to 15 more minutes.
- Baste once with juices.
- Meanwhile, mix cilantro, onions and lemon peel.
- Transfer chicken breasts to serving platter.
- Sprinkle cilantro mixture over and around chicken.
Nutrition Facts : Calories 215.6, Fat 2.1, SaturatedFat 0.5, Cholesterol 68.9, Sodium 344.6, Carbohydrate 20.4, Fiber 0.7, Sugar 11.9, Protein 28.1
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