![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqT4KceX40UUHXNGkyk5DJAkoPuaVXoxtilQ_OrbTyMBmzTEug7lJVVf9P4-JbP7ILjw9EJc7XZ53nQnd7DTdFQE2ZNfVyydrnIcVkE_LSztv5lLR1iYkZ9xOlrMFmY8G-bCjf9qEXodM/s400/HoisinChicken_plate2.jpg)
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3 garlic cloves, minced
2 T minced fresh ginger
2 fresh red Fresno chiles, seeded and finely chopped
3 T chopped fresh cilantro
1 T lime juice
1 t soy sauce
¼ c canola oil
½ c hoisin sauce
-remove backbone from chicken and flatten it with wings tucked back
-mix all ingredients except hoisin together and spoon mixture over both sides of chicken and rub under skin; refrigerate until ready to grill
-grill over high heat for seven to ten minutes per side, then move chicken to a cooler side of the grill; baste with hoisin sauce and cook for ten minutes; turn and baste other side and cook until juices run clear when pierced, about another ten minutes
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtOB0Pgi9ZN33SAQyHgr_V3tZ75FzvoV2cy6lb0rELzQA2K1OqohtuWAMryIB5AzYJ7sVXOTTQcqmn8uOJ7etQlIj_VrbPnOa7Th4nkA1iqeLLy3ROU43hjFIwR2erbeJDbnT-ql6GcUY/s400/HoisinChicken_grillfire.jpg)
For the asparagus and shitake stir-fry, my only change was adding red bell pepper. The plated chicken and vegetables were sprinkled with black and white sesame seeds and chopped cilantro. I’m glad I kept these recipes. Hoisin makes a great barbeque sauce, and this was another really easy meal.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifn_NmWnsOFQ_92yAeYVJcF4AVsbOYYx5tFYq-3cE_34vL_ujsdTF1hZtuBsb17iedB7d5_wjIoxMb0t6pok_RxzZdi93WiWVdftCzmbL_9eTJmLnpRaZb8uLYkUf1e_CW8qnNTbRymFA/s400/HoisinChicken_plate1.jpg)
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Wonderful meal! Me likey.
ReplyDeleteOh that looks absolutely delicious.
ReplyDeleteI have a problem, though. The word "spatchcock" makes me giggle like a 14 year old. Maybe it's because I have five sons. I'm sorry.
Spatchcock is fun to say. Much more fun than 'backbone removed, flattened chicken!'
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