Sweet, just slightly spicy, and perfectly tangy – this hoisin grilled chicken stays moist thanks to the marinade and gets an extra flavor boost with a last minute hoisin glaze.
Light her UP! It’s grill-season, and I am ready for some Hoisin Grilled Chicken. So are the kids. I’ve found I’m much more likely to get my boys to eat dinner when it’s grilled. I think it’s because everything is separate. Are your kids that way?
Mine will eat most everything on the plate as long as it’s not touching. Chicken and Zucchini Casserole? They are O.U.T. Cook the same thing on the grill, all of the sudden chicken and zucchini isn’t that bad.
Anywho, whether you serve this Marinated & Glazed Hoisin Grilled Chicken along with grilled veggies, on a bed of rice, or end up nibbling it before it even hits the plate… well, that’s up to you. What I will guarantee is everyone will love it!
Pointers for Cooking our Hoisin Grilled Chicken
- Be sure to give the chicken at least an hour to hang out in the super-flavorful marinade of hoisin sauce, vinegar, soy sauce and spices. It’ll ensure your the chicken stays moist and tender.
- After cooking the chicken on the grill, immediately brush the hot chicken with hoisin and allow it to rest at least five minutes before slicing. You don’t want all of the juices to run out!
- 1/3 cup hoisin sauce + extra for brushing
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. ground ginger paste
- 1 Tbsp. fresh garlic, minced
- 1/4 cup low sodium soy sauce
- 1 1/2 lbs. chicken breasts
- Combine hoisin, rice wine vinegar, ginger, garlic, and soy sauce in a small bowl and whisk until combined.
- Add chicken to a resealable storage bag and pour sauce over top. Massage the marinade into the chicken breasts. Allow to marinate for at least 60 minutes or overnight, if you have the time.
- Preheat the grill to medium high. Add the chicken to the grill and cook for 5-6 minutes per side, or until cooked through. Brush with hoisin sauce each time you flip the chicken. Time may vary depending on how thick your chicken breasts are.
- Remove from heat, brush both sides with hoisin once more, and allow to rest ten minutes before slicing. Garnish with sliced green onions and sesame seeds, if desired.
Need a few side-dish ideas for our Hoisin Grilled Chicken?
Toss thick-stemmed asparagus with a touch of olive oil, salt and pepper. Add it to the grill in the last five minutes of cooking the chicken. Use tongs to flip the stems once during the cooking process.
Mix up this Curried Couscous with Chickpeas and Broccoli and serve it along-side your grilled chicken for a complete meal!
Another family favorite? This Kale and Broccoli Ramen dish. It’d be great as a base for our Hoisin Grilled Chicken!