Hoisin Marinated Chicken

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"This recipe, based on Ming Tsai's "Blue Ginger" is a winner. I've scaled down serving size, but otherwise posted as found in the cookbook. I found I didn't need all the marinade, so reserved some to use as a sauce at serving time."

Original is 3-4 servings


  • Serving Size: 1 (264.2 g)
  • Calories 299.5
  • Total Fat - 4.1 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 124.7 mg
  • Sodium - 106.6 mg
  • Total Carbohydrate - 32 g
  • Dietary Fiber - 1.1 g
  • Sugars - 8.4 g
  • Protein - 35.6 g
  • Calcium - 62.8 mg
  • Iron - 2.7 mg
  • Vitamin C - 20 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Place chicken pieces in a heavy duty zipper bag (a freezer bag works well). Combine all other ingredients except salt. Pour enough marinade into the bag to coat the chicken. Squeeze and manipulate the chicken, in the bag, to coat. Seal bag, and refrigerate 4-6 hours.

Step 2

Heat grill or broiler. Clean and oil the grill. Season the chicken with salt to taste, and grill or broil it, turning once, until brown and the juices run clear when pricked.

Step 3

Watch the chicken carefully when grilling - hoisin contains sugar, so the marinade will scorch easily.


No special items needed.

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