Chicken With Rosemary, Chiles, & Hoisin
Recipe: #31878
April 26, 2019
Categories: Chicken, Grilling (Outdoor), Oven Roast, Gluten-Free, High Protein, No Eggs, Non-Dairy, Wine Herbs, Bone-in Pieces, Spicy, Kosher Meat, more
"This is out of my "Hot Barbecue" cookbook...serve with roasted red potatoes and a salad...cooking time does not include marinating time..."
Original is 4 servings
Ingredients
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- FOR ROSEMARY HOISIN MARINADE
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Nutritional
- Serving Size: 1 (480.6 g)
- Calories 490.6
- Total Fat - 9.2 g
- Saturated Fat - 2.3 g
- Cholesterol - 952.6 mg
- Sodium - 470.9 mg
- Total Carbohydrate - 24.8 g
- Dietary Fiber - 1.2 g
- Sugars - 1.8 g
- Protein - 73.6 g
- Calcium - 102.9 mg
- Iron - 11.4 mg
- Vitamin C - 22.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Rinse the chicken pieces, pat dry, and place in a bowl. Combine the marinade ingredients and mix well. Add the marinade to the chicken and coat the pieces evenly. Cover and refrigerate for at least 30 minutes or up to 8 hours.
Step 2
Just prior to cooking, remove the chicken from the refrigerator.
To Grill
Step 3
If using a gas or electric grill, preheat to medium (350°F). If using charcoal or wood, prepare a fire. When the gas or electric grill is preheated or the coals or wood are ash covered, brush the cooking rack with oil then lay the chicken, skin-side up, in the center of the rack. Cover the grill and regulate the heat so that it remains at a medium temperature. Grill the chicken for about 12 minutes on each side. The chicken is done when the breasts register 160°F and the thighs register 170°F on a meat thermometer (the juices will run clear when the chicken is prodded deeply with a fork). As the chicken cooks, brush on the remaining marinade.
To Roast
Step 4
Preheat the oven to 425°F. Roast the chicken until the juices run clear when the meat is prodded deeply with a fork, about 30 minutes. During roasting, brush with the marinade.
Tips
No special items needed.
2 Reviews
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