Hoisin-Maple Glazed Grilled Chicken
Take your cooking and grilling game to the next level with Hoisin-Maple Glazed Grilled Chicken! The chicken is incredibly moist with a perfect smoky flavor from the grill. Combining the flavors of hoisin and maple produces an irresistible combination of sweet, spicy, and salty tastes. Whether you're hosting a dinner for friends and family or just coming up with something exciting for date night at home, this dish will surely impress.
Beginning with three pounds of fresh, bone-in chicken pieces, a rub of brown sugar, paprika, garlic, five-spice, fennel, mustard, salt, and pepper is generously applied and allowed to season for at least two hours. To maximize presentation, the chicken is first seared on the grill for a few minutes per side to burn in those beautiful grill marks and then finished over indirect heat to cook throughout. Just before removing from the grill, the sweet and succulent glaze of hoisin, maple syrup, soy sauce, honey, sesame oil, ginger, and five-spice powder is brushed over the chicken and allowed to bubble.
This dish will make any cook or griller feel like a professional chef while tantalizing those around it with its unique taste. No matter what ingredient combination you choose, Hoisin-Maple Glazed Grilled Chicken will turn mouthwatering dreams into reality!
Hoisin-Maple Glazed Grilled Chicken Ingredients
- 2 Tbs. dark brown sugar
- 1 Tbs. sweet Hungarian paprika
- 1 Tbs. minced fresh garlic (about three large cloves)
- 2-1/2 tsp. Chinese five-spice powder
- 1 tsp. ground fennel seed
- 1 tsp. dry mustard
- Kosher salt and freshly ground black pepper
- 3 lb. bone-in chicken pieces (legs, thighs, breasts, and wings)
- 1/4 cup hoisin sauce
- 2 Tbs. pure maple syrup
- 1 Tbs. soy sauce
- 1 Tbs. honey
- 2 tsp. Asian sesame oil
- 2 tsp. minced fresh ginger
- 1/4 cup peanut or canola oil
Hoisin-Maple Glazed Grilled Chicken Directions
- In a small bowl, combine the brown sugar, paprika, garlic, 2 tsp. of the five-spice, fennel, mustard, 1 Tbs. of salt, and 2 tsp. of pepper. Put the chicken pieces in a 9x13-inch baking dish and rub the spice mix all over the chicken. Cover and refrigerate for at least 2 hours and no more than 6 hours.
- Prepare a charcoal or gas grill fire for indirect cooking over medium heat (325°F to 375°F). Combine the hoisin, maple syrup, soy sauce, honey, sesame oil, ginger, and the remaining 1/2 tsp of five-spice powder in a small bowl.
- Lightly brush the chicken pieces with the peanut oil and arrange the skin side down over direct heat. Cover and cook until grill marks form, 3 to 5 minutes. If the chicken flares up, immediately move it to indirect heat. Flip the chicken and mark the other side, 2 minutes more. Move the chicken to the cooler side of the grill to finish cooking over indirect heat. Cover and cook, occasionally rearranging the pieces to ensure even cooking, until an instant-read thermometer registers 165°F (breast pieces) to 170°F (leg pieces), 30 to 45 minutes.
- Generously brush the glaze on the chicken and flip the glazed side down over to the hotter part of the grill. Cook until the glaze is bubbly and deep red, 30 to 60 seconds. Brush more ice on the top of the chicken, flip, and cook for 30 to 60 seconds more. Serve immediately.
Taken from finecooking.com