Grilled Hoisin Chicken
Recipe GLPR634a0dd8a83689
Tender chicken legs marinated in a savory-spicy blend of hoisin, soy sauce, garlic, ginger, and sesame, then grilled over indirect heat and brushed with hoisin for a glossy, caramelized finish. Garnished with fresh green onions and sesame seeds for a restaurant-quality Asian-inspired dish.
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Ingredients
8 chicken legs
1/4 cup crushed red pepper flakes
5 cloves garlic, minced
1 teaspoon fresh ginger, minced
2 green onions, diced
1/4 cup hoisin sauce
3 tablespoons rice vinegar
2 teaspoons sesame oil
1 teaspoon sesame seeds, plus more for garnish
1/4 cup soy sauce
Additional green onions for garnish
Directions
In a small bowl, whisk together the crushed red pepper flakes, minced garlic, ginger, diced green onions, hoisin sauce, rice vinegar, sesame oil, sesame seeds, and soy sauce to form the marinade.
Place the chicken legs in a large resealable plastic bag and pour the marinade over them. Seal the bag and shake vigorously to coat all pieces evenly with the marinade. Refrigerate for 6 to 8 hours, or overnight for best flavor.
Preheat your grill to 350°F. Once ready, remove the chicken legs from the refrigerator and let them sit at room temperature for 5 minutes.
Place the chicken legs on the grill grates. Turn off the burner(s) directly below the chicken to create indirect heat. Close the lid and grill for 8 to 10 minutes on the first side without moving them.
Flip the chicken legs carefully and grill for another 8 to 10 minutes on the second side with the lid closed.
Brush both sides of the chicken generously with additional hoisin sauce. Continue cooking with the lid closed until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F, about 5 to 10 minutes longer.
Transfer the grilled chicken legs to a serving platter.
Garnish with fresh chopped green onions and additional sesame seeds. Serve immediately.
