For an Asian-inspired spin on grilled chicken try these hoisin-glazed drumsticks: Jalapeno and lime add spice to the mix, complemented by a cool cucumber salad that packs a tangy bite.
For the Chicken:
3/4 cup hoisin sauce
3 scallions, coarsely chopped
5 cloves garlic
1 2-inch piece fresh ginger, sliced
1 jalapeno pepper, stemmed and halved (remove seeds for less heat)
Zest and juice of 2 limes, plus lime wedges for garnish
2 tablespoons rice vinegar
Kosher salt and freshly ground pepper
2 pounds skin-on chicken thighs and drumsticks (separate pieces)
For the Salad:
1/2 cup rice vinegar
2 tablespoons sugar
1 seedless cucumber, thinly sliced
1/2 red onion, thinly sliced
- Prepare the chicken: Preheat a grill to medium on one side. Combine the hoisin sauce, scallions, garlic, ginger, jalapeno, lime zest and juice, vinegar, and salt and pepper to taste in a mini food processor or blender; process until almost smooth. Season the chicken with salt; toss with the hoisin mixture in a large bowl.
- Make the salad: Bring the vinegar, sugar and 1 1/2 teaspoons salt to a boil in a small saucepan, stirring. Remove from the heat; stir in 1/4 cup ice cubes until melted. Toss the cucumber and red onion in a serving bowl with the vinegar mixture; place in the refrigerator.
- Grill the chicken over direct heat until the skin is crisp, 5 minutes per side, basting with extra marinade. Transfer to the cooler side of the grill; cover and grill until cooked through, 10 to 15 more minutes. Serve with the cucumber salad and lime wedges.
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Paderno World Cuisine Tri-Blade Vegetable Spiral Slicer
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Photograph by Antonis Achilleos
Courtesy of Food Network Magazine