[CH] Tonight's Dinner: Hoisin Chicken with Cucumber Salad
RisaG (radiorlg@yahoo.com)
Mon, 17 Aug 2009 19:23:39 -0700 (PDT)
Next time I make this I am adding a chopped chile to the cucumber salad. Otherwise this was just delicious and worth magazine again - on the grill next time! I would also use a hotter chile in the marinade. A jalapeno is ok, but something from the garden is better. All I have right now is Red Pyramid and some type of green thai type pepper - very long and skinny. I am waiting for a few more varieties to start popping up!
Hoisin Chicken w/Cucumber Salad
Chicken:
3/4 cup hoisin sauce
3 scallions, finely chopped
5 cloves garlic, chopped
1-2 inch pc ginger root, sliced
1 jalapeno pepper, stemmed & halved
zest and juice of 2 limes
2 tbsp rice vinegar
kosher salt and black pepper
2 lb boneless skinless chicken thighs, trimmed of fat
For salad:
1/2 cup rice vinegar
2 tbsp organic sugar
kosher salt
2 kirby cucumbers (pickling cucumbers), thinly sliced
1/2 red onion, thinly sliced
Chicken: Preheat a grill or grill pan. Combine hoisin sauce, scallions, garlic, ginger, jalapeno, lime juice and zest, vinegar, salt and pepper in a food processor and puree. Season the chicken with salt and then toss it with the hoisin mixture. Let it sit and marinate for about an hour.
Make salad (do this far ahead if you wish): Bring vinegar, sugar and 1-1/2 tsp salt to a boil in a small saucepan, stirring. Remove from heat and stir in 1/2 cup ice cubes until melted. Toss the cucumber and red onion in a serving bowl and combine with vinegar mixture. Place in refrigerator until ready to eat.
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, 10-15 minutes. Serve with cucumber salad and lime wedges, if you wish.
Risa's notes:
I used a grill pan indoors. So, if you do this, then preheat the pan, drizzle with oil, let the oil get hot and then add the chicken. Cook for 6 minutes per side until browned and you have those lovely grill marks. Make sure they are no longer pink inside and serve with some of the additional marinade, if you have any that hasn't been used for marination (did not have raw chicken in it).
Drain cucumber salad before serving as you don't want all that liquid on the plate.
Serves 4
adapted from Food Network Magazine, Aug/Sept 09 issue
Posted by RisaG 8/17/09