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  • Grilled Drunken Chicken With Hoisin Sauce

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  • 2 pounds chicken pieces (breasts or thighs and legs)
    4 tablespoons freshly squeezed lime juice
    2 tablespoons soy sauce
    2 tablespoons chopped garlic
    6 tablespoons peeled and grated, fresh ginger, divided
    2 (12-ounce) bottles Deschutes Inversion IPA (or favorite India pale ale)
    1/2 cup hoisin sauce
    1/2 cup sesame oil
    1/4 cup vegetable oil
    1/4 cup chopped, fresh cilantro
    Zest of 3 limes
    Combine the chicken with the lime juice, soy sauce, garlic, 4 tablespoons of the ginger and the beer. Marinate in refrigerator for up to 12 hours.
    Meanwhile, combine the hoisin sauce, sesame and vegetable oils, cilantro, lime zest and remaining ginger.
    When ready to cook chicken, heat a grill until very hot. Grill chicken until almost fully cooked, then begin brushing with sauce during last 20 minutes or so. Turn chicken frequently to prevent burning. Makes 4 to 6 servings.
    — Recipe from Deschutes Brewery in Bend.
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