Glazed chicken wings drumstick

Hoisin-Maple Glazed Grilled Chicken

February is the month of great opportunity. Not only, the time of special prominence and celebration of Cupid’s arrow having hit its mark, but also the revelry and excitement of the year’s biggest game and extravaganza. Whether honoring the one you love or the game you love, Hoisin-Maple Glazed Grilled Chicken will make either event utterly memorable. With distinct Asian flavors, this dish boasts the perfect blend of heat, sweetness, and texture.

Beginning with 3 pounds of fresh, bone-in chicken pieces, a rub of brown sugar, paprika, garlic, five-spice, fennel, mustard, salt, and pepper is generously applied and allowed to season for at least 2 hours. To maximize presentation, the chicken is first seared on the grill for a few minutes per side to burn in those beautiful grill marks, and then finish over indirect heat to cook throughout. Just before removing from the grill, the sweet and succulent glaze of hoisin, maple syrup, soy sauce, honey, sesame oil, ginger, and five-spice powder is brushed over the chicken and allowed to bubble. The resulting chicken is moist, sweet, spicy, and evocative, ideal for a romantic dinner or a boisterous gaiety. So fire up the grill and declare your passion – whether for Valentine or Super Bowl, in love and devotion.

Serves 4-6

Hoisin-Maple Glazed Grilled Chicken Ingredients

  • 2 Tbs. dark brown sugar
  • 1 Tbs. sweet Hungarian paprika
  • 1 Tbs. minced fresh garlic (about 3 large cloves)
  • 2-1/2 tsp. Chinese five-spice powder
  • 1 tsp. ground fennel seed
  • 1 tsp. dry mustard
  • Kosher salt and freshly ground black pepper
  • 3 lb. bone-in chicken pieces (legs, thighs, breasts, and wings)
  • 1/4 cup hoisin sauce
  • 2 Tbs. pure maple syrup
  • 1 Tbs. soy sauce
  • 1 Tbs. honey
  • 2 tsp. Asian sesame oil
  • 2 tsp. minced fresh ginger
  • 1/4 cup peanut or canola oil

Hoisin-Maple Glazed Grilled Chicken Directions

  1. In a small bowl, combine the brown sugar, paprika, garlic, 2 tsp. of the five-spice, fennel, mustard, 1 Tbs. salt, and 2 tsp. pepper. Put the chicken pieces in a 9×13-inch baking dish and rub the spice mix all over the chicken. Cover and refrigerate for at least 2 hours and no more than 6 hours.
  2. Prepare a charcoal or gas grill fire for indirect cooking over medium heat (325°F to 375°F). In a small bowl, combine the hoisin, maple syrup, soy sauce, honey, sesame oil, ginger, and the remaining 1/2 tsp. five-spice powder.
  3. Lightly brush the chicken pieces with the peanut oil and arrange skin side down over direct heat. Cover and cook until grill marks form, 3 to 5 minutes. If the chicken flares up, immediately move it to indirect heat. Flip the chicken and mark the other side, 2 minutes more. Move the chicken to the cooler side of the grill to finish cooking over indirect heat. Cover and cook, occasionally rearranging the pieces to ensure even cooking, until an instant-read thermometer registers 165°F (breast pieces) to 170°F (leg pieces), 30 to 45 minutes.
  4. Generously brush the glaze on the chicken and flip glaze side down over to the hotter part of the grill. Cook until the glaze is bubbly and deep red, 30 to 60 seconds. Brush more glaze on the top of the chicken, flip, and cook for 30 to 60 seconds more. Serve immediately.

Taken from,52336

Facebook Twitter Plusone Pinterest Email
No comments yet.

Leave a Reply

Google AdWords Tracking