Eclectic Recipes Hoisin Glazed Grilled Chicken | Eclectic Recipes

Hoisin Glazed Grilled Chicken

We’ve been grilling up a storm at our new house. When we moved in we had lots of a/c problems, which eventually had to be fixed permanently a few days ago with a whole new system, so I’ve been cooking almost exclusively outside to help keep the heat out of the house.

This is a simple glazed chicken recipe that I modified from the recipe on the back of the hoisin sauce bottle. This marinade and glaze would also be perfect on chicken wings, drumsticks and pork ribs. All I did was marinate the chicken in a little hoisin sauce, soy sauce and garlic for about an hour before grilling it over medium heat. I then glazed the chicken in a mixture of half honey and half hoisin sauce. Too easy, and too good. You can also change this recipe from a grilled to an oven baked recipe using an oven temperature of 400°.

We’ve also been working on our outdoor kitchen when we can. Last weekend we made progress by adding the bottom plywood shelf, the top counter, and the board for the tile. We also attached the frame to the brick wall and secured the grill in place.

The whole was cut for the sink and here I’ve placed the tile we’re using on the counter so you can get a rough idea of where we’re headed.

This weekend we’re planning on doing all the woodwork and doors.

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Hoisin Glazed Grilled Chicken

Yield: 4 servings

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour 20 minutes

Ingredients:

2 bone in chicken breasts cut in 2 - 3 pieces

For the marinade:
2 tablespoons hoisin sauce
1/4 cup soy sauce
2 cloves garlic, grated or chopped fine

For the glaze:
1/4 cup hoisin sauce
1/4 cup honey

Directions:

Add cut up chicken and ingredients for marinade into a gallon sized storage bag. Mix well and place in refrigerator for at least 1 hour, or up to overnight.

Preheat grill over medium heat. Combine hoisin and honey in a small bowl and mix well.

Summer Kitchen Project Series sponsored by Lowe’s and Weber. All opinion’s 100% mine.

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