Barbecued Raspberry-Hoisin Chicken
- Reviews 1
Ready In: 1 hr 10 mins
Serves: 4
Ingredients
- 1 cup fresh raspberries or 1 cup frozen raspberries
- 3⁄4 cup hoisin sauce (thick spicy or sweet sauce found in the Asian section of your store)
- 5 tablespoons rice vinegar, divided
- 1 garlic clove
- 1 strip orange zest (2 by 1/2 inch long)
- 1 tablespoon fresh ginger, chopped
- 1⁄8 teaspoon fresh ground black pepper
- 1 pinch crushed red pepper flakes (to taste)
- 1 1⁄2 lbs boneless chicken thighs, skinless, trimmed, each cut into 3 crosswise strips
- 2 1⁄2 cups water
- 1 cup long grain brown rice or 1 cup short grain brown rice
- 1⁄2 cup sliced scallion top, divided (not the tops)
Directions
- Combine raspberries, hoisin sauce, 3 tablespoons rice vinegar, garlic, orange zest, ginger, pepper, and crushed red pepper in a blender or food processor. Blend or process until smooth, about 1 minute. Set aside 1/4 cup for a dipping sauce.
- Transfer the remaining marinade to a medium bowl and add chicken; stir to coat. Cover and refrigerate for at least 2 hours and up to 24 hours.
- Combine water and rice in a medium saucepan and bring to a bowl. Cover and reduce heat to a simmer and cook until most of the liquid has been absorbed 40 to 50 minutes. Remove from the heat and let stand, covered, until ready to serve.
- Preheat grill to medium-high or preheat the broiler to high.
- Meanwhile, remove the chicken from the marinade, scrape off excess(discard marinade), and thread onto 4 skewers, distributing equally.
- Grill the chicken until browned and cooked through, 3 to 4 minutes per side. If using the broiler, place the chicken on a broiler pan coated with cooking spray and broil 4 inches from the heat source until cooked through, about 5 minutes per side.
- Just before serving, sprinkle the rice with the remaining 2 tablespoons vinegar and 1/4 cup scallions,fluff with a fork. Sprinkle the chicken and rice with the remaining scallions. Serve with the reserved dipping sauce.
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