Hoisin Chicken With Cucumber Salad

ctbolton's Note:

recipe courtesy of Food Network Magazine

• Total Time: 50 mins
• Prep Time: 25 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 3/4 cup hoisin sauce
• 3 scallions, coarsely chopped
• 5 garlic cloves
• 1 fresh ginger, 2 inch piece, sliced
• 1 jalapeno pepper, stemmed and halved (remove seeds for less heat)
• 2 limes (juice and zest)
• 2 tablespoons rice vinegar
• kosher salt
• ground pepper
• 2 lbs chicken thighs or 2 lbs chicken breasts
• 1/2 cup rice vinegar
• 2 tablespoons sugar
• kosher salt
• 1 seedless cucumber, thinly sliced
• 1/2 red onion, thinly sliced

Directions:

1. 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.
2. 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.
3. 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.
4. Per serving: Calories 375; Fat 16 g (Saturated 4 g); Cholesterol 107 mg; Sodium 1,906 mg; Carbohydrate 30 g; Fiber 1 g; Protein 32 g.