Saturday, February 25, 2012

Grilled Chicken with Hoisin-Maple Glaze

This is another Fine Cooking adaptation. The original, from Bruce Adelis, has fennel and Five Spice powder, which taste too much like licorice, so forget it. But I know I'm in the minority, here. There are fennel lovers everywhere. So you may want to try Fine Cooking's version instead. This one got Pootie's seal of approval, though, so it worked just fine.

Mix a dry rub together of 3 cloves of minced garlic, 1 Tbs. sweet paprika, 2 Tbs. brown sugar, 2 tsp. coriander, 1 tsp. dry mustard, 1 tsp. dry ginger, and about 1/2 tsp. of kosher salt and a few grinds of black pepper.

Then mix the sauce up - 1/4 cup hoisin sauce (I have four bottles of this stuff in my pantry - I've obviously had frequent brain-shorts at the grocery) 2 Tbs. of maple syrup, 1 Tbs. soy sauce and 2 tsp. of Asian Sesame oil.

Preheat the grill - I put mine on about 400 or 450. You can use the oven, of course. Line a shallow roasting pan with foil and top with parchment and put a cut up chicken on the pan. I like a whole, cut up chicken with skin on. You can use boneless, but I just don't think the flavor is quite as good. 

Rub the chicken all over with the dry spice rub. You can refrigerate it for a couple of hours, or you can do like I do and just let it sit at room temperature while you're cooking the rest of dinner and hope the flavors soak in enough. I would advise being better prepared than I am and doing the former. You'll get better flavor.

I served this with rice, which our good neighbor Morgan (holla!) brought us back from South Carolina. I love that girl.

This stuff was GOOD.
When you're ready to put the chicken on the grill, brush it lightly with the hoisin/maple mixture. It needs to cook on the grill about 20 minutes, maybe longer, depending on how little your chicken is. Mine was pretty small and it actually only took about 15 minutes. About halfway through the cooking process, brush generously with more of the glaze.

Serve immediately.

If you'd like to try my version, here's the .pdf, or you can use the licorice-laced link above for the original at Fine Cooking.

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