Sunday, May 18, 2008

Finger Licking Good Chicken

This chicken recipe was buried under one of my older posts - corn & red roasted pepper salsa. The two just go so well together!

I thought about it for a while, and decided that the Hoisin-Marinated Chicken recipe deserves its own post. It was one of the best chicken dishes I've ever made! It was pretty easy too since I just tossed it into the oven.

Below is the recipe from Ming Tsai. If you're in Massachusetts, stop by his restaurant, Blue Ginger. I'm usually not a fan of Asian fushion restaurants...most of the time they're just Asian confusion, but I was really surprised by this one and had even bought the book! I'll blog about my meal at Blue Ginger another time.

Serves 4

4 tablespoons sambal-oelek
2 bunches scallions, white and green parts, chopped
1 cup red wine
½ cup finely chopped garlic
½ cup finely chopped fresh ginger
2 teaspoons freshly ground black pepper
4 chicken breasts with drumettes (first wing joints) attached and 4 chicken leg pieces

In a non-reactive baking dish, just large enough to hold the chicken, combine the hoisin, sambal, oelek, scallions wine, garlic, ginger and pepper and mix. Add the chicken, turn to coat, cover and marinate, refrigerated, at least 4 hours and preferably overnight.
Heat an outdoor grill or preheat the broiler. Spray the grill with nonstick cooking spray. Season the chicken with the salt to taste and grill or broil it, turning once, until brown and the juices fun clear when pricked with a fork at the joint, about 12-15 minutes.

Divide the chicken among four plate and serve with a crunchy salad of your choice.

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