Chicken with East-West Marinade
Submitted by Betty755
Grilled chicken soaked in a bold fusion marinade of hoisin, lime, ginger, garlic, and fresh herbs. Sweet, tangy, and a little spicy, this East-meets-West recipe brings serious flavor to your backyard grill.
YIELD
4 servingsPREP
30 minCOOK
40 minREADY
70 minEast meets West in a marinade that refuses to play by the rules. Hoisin sauce and rice wine bring that deep, savory sweetness from the Asian side, while lime juice, olive oil, and a handful of fresh herbs keep things bright and Mediterranean.
Toss in garlic, ginger, honey, and a hit of Asian chili sauce, and you have got a marinade that could make a shoe taste incredible.
Split a whole chicken in half, let it soak up all those flavors for anywhere from 30 minutes to overnight, then grill it until the skin is charred and caramelized and the meat is juicy all the way through.
The fresh basil, cilantro, and mint in the marinade give each bite a fragrant punch you will not find in a bottle.
Kitchen Tips
- Marinate longer for bolder flavor: 30 minutes works, but 4 to 8 hours in the fridge transforms this from good to unforgettable.
- Flatten for even cooking: Spatchcocking (splitting in half) means the thighs and breasts cook at the same rate. No dry white meat, no raw dark meat.
- Baste while grilling: Brush the marinade on as the chicken cooks to build up sticky, lacquered layers of flavor.
Ingredients
Directions
Combine marinade ingredients and cover chicken with marinade in a bowl or sealable plastic bag.
Refrigerate at least 30 minutes or up to 8 hours before grilling.
Remove chicken from marinade and grill over medium heat about 12 minutes per side, or until done.
Baste occasionally with marinade while cooking.
Serves 4.
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