Ingredients
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3
-
-
2
-
2
-
1
-
1
-
-
1/4
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1/4
-
2
-
-
-
-
-
Directions
Grilled Hoisin Chicken with Mai Fun, This makes a great alternative to traditional barbecued chicken. And the chicken is moist, tender, with a rich, nutty, Oriental flavor. Absolutely wonderful!, Oh boy – this hit the spot! I doubled the marinade & used it on 8 bone-in chicken thighs. Was a bit short on rice vinegar so added the juice of a lime that needed a home. Marinated about 4 hours & boiled the leftover marinade in the microwave. This made wonderful chicken with a fantastic glaze. The sauce with the grated ginger was the perfect sauce. Dh kept talking about how delicious & tender the chicken was (sopped it liberally with the boiled marinade as directed). Served with mixed vegies (lots of broccoli) & basmati rice. Thank you Sue L for a recipe we’ll be using when friends come down (& for just ourselves too!)!
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Steps
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1
Done
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The Night Before Preparing Food, Mix Together Marinade Ingredients in a Small Bowl. |
|
2
Done
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Place Chicken in a Ziplock Bag and Add Marinade and Seal, Removing as Much Air as Possible. |
|
3
Done
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Refrigerate Overnight, Turning Occasionally. |
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4
Done
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the Next Day, Well Before Preparing Food, Heat Oil to a Depth of 2-Inches at 375-400f in a Large Skillet or Use a Deep Fryer. |
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5
Done
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Add Small Amounts of Mai Fun to Hot Oil and Allow Them to Cook Briefly (they Will Puff Like Rice Cereal and Float to the Top Almost Instantly); Remove Them and Drain as Soon as They Do This and Set Aside to Use Later. |
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6
Done
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Whisk Together Ingredients For Sauce in a Small Saucepan and Bring to a Boil; Lower Heat and Simmer For 3-4 Minutes Then Remove from Heat and Allow to Cool. |
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7
Done
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Bring Chicken Out of Refrigeration and Allow to Warm to Room Temp- 30-45 Min, Then Drain from Marinade, Reserving Marinade. |
|
8
Done
|
Bring Marinade to a Boil in a Saucepan, Lower Heat, and Simmer For 2-3 Minutes, Then Allow to Cool (if It Gets Too Thick, Add a Little Water); Use For Basting Chicken as It Cooks. |
|
9
Done
|
Prepare Grill, Allowing For Cooking With Indirect Heat. |
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10
Done
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Grill Chicken Using an Indirect Heat Method, Preferably Charcoal, 45 Min-75 Min, Depending on Grill Temp, or Until Chicken Reaches an Internal Temp of at Least 170f in the Thickest Part of the Breast, Basting Occasionally. |
