This Hoisin Glazed Grilled Chicken is packed with bold flavors, thanks to a sweet and savory hoisin glaze that caramelizes beautifully on the grill. Juicy chicken thighs or breasts are marinated in a flavorful mixture of hoisin sauce, soy sauce, garlic, and ginger, then grilled to perfection. The result is tender, smoky chicken with a sticky, flavorful glaze that will have everyone coming back for more.
Why You’ll Love This Hoisin Glazed Grilled Chicken Recipe
- Sweet & Savory: The hoisin glaze is a perfect balance of sweet, salty, and savory flavors that complement the smoky grilled chicken.
- Easy to Make: With minimal prep and just a few ingredients, this chicken dish is quick to put together and perfect for a weeknight dinner or BBQ.
- Versatile: Use chicken thighs, breasts, or even drumsticks for this recipe. The hoisin glaze works beautifully with any cut.
- Bold Asian-Inspired Flavors: Hoisin, soy sauce, garlic, and ginger bring a delicious Asian-inspired flavor to the chicken, making it a hit with the whole family.
Key Ingredients for Hoisin Glazed Grilled Chicken
1. Chicken
- Use bone-in, skin-on chicken thighs for the juiciest results, or opt for boneless chicken breasts or drumsticks if you prefer. The recipe works well with any cut.
2. Hoisin Sauce
- Hoisin sauce is the star of the glaze, offering a sweet, salty, and slightly tangy flavor. You can find hoisin sauce in the Asian section of most grocery stores.
3. Soy Sauce
- Soy sauce adds depth and saltiness to the glaze, balancing the sweetness of the hoisin. You can use regular or low-sodium soy sauce.
4. Garlic & Ginger
- Fresh minced garlic and ginger bring a punch of aromatic flavor that elevates the glaze and complements the grilled chicken perfectly.
5. Honey or Brown Sugar
- A touch of honey or brown sugar helps the glaze caramelize beautifully on the grill, adding a sticky, glossy finish to the chicken.
6. Rice Vinegar
- Rice vinegar adds a subtle tang to the glaze, balancing out the sweetness and providing a slight acidity that enhances the flavors.
How to Make Hoisin Glazed Grilled Chicken
This grilled chicken recipe is simple and packed with flavor. Here’s how to make it:
Step 1: Prepare the Marinade
- In a small bowl, whisk together 1/3 cup hoisin sauce, 2 tablespoons soy sauce, 2 tablespoons honey (or brown sugar), 2 teaspoons rice vinegar, 2 minced garlic cloves, and 1 teaspoon freshly grated ginger.
Step 2: Marinate the Chicken
- Place 4-6 chicken thighs (or breasts, if preferred) in a large resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for basting later. Seal the bag or cover the dish and marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
Step 3: Preheat the Grill
- Preheat your grill to medium-high heat (about 375°F-400°F). If using a charcoal grill, set it up for indirect heat.
Step 4: Grill the Chicken
- Remove the chicken from the marinade and discard the marinade used for marinating. Place the chicken on the grill, skin-side down if using thighs. Grill for about 5-7 minutes on each side, basting with the reserved hoisin glaze during the last few minutes of grilling. Cook until the internal temperature reaches 165°F (74°C).
Step 5: Rest & Serve
- Remove the chicken from the grill and let it rest for 5 minutes before serving. Garnish with chopped green onions or sesame seeds, and serve with extra hoisin glaze on the side if desired.
Tips for Making the Best Hoisin Glazed Grilled Chicken
1. Marinate for Maximum Flavor
- For the best flavor, marinate the chicken for at least 30 minutes, but if you have time, letting it marinate for 2-4 hours will infuse the chicken with even more flavor.
2. Don’t Overcook the Chicken
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F. Overcooking can result in dry chicken, so keep an eye on the grill.
3. Baste for Extra Glaze
- Basting the chicken with the reserved hoisin glaze during the last few minutes of grilling adds a delicious sticky finish and extra flavor.
4. Use Indirect Heat for Thicker Cuts
- For bone-in chicken thighs or drumsticks, use indirect heat to avoid burning the glaze before the chicken is fully cooked.
5. Serve with a Side of Glaze
- Set aside some of the glaze for serving as a dipping sauce. This gives extra flavor to each bite of chicken.
Recipe Variations
1. Spicy Hoisin Glazed Chicken
- Add 1-2 teaspoons of Sriracha or chili garlic sauce to the marinade for a spicy kick.
2. Ginger-Sesame Chicken
- Add 1 tablespoon of sesame oil to the marinade for a nutty, fragrant flavor. Top the chicken with toasted sesame seeds before serving.
3. Hoisin BBQ Chicken
- Mix hoisin sauce with your favorite barbecue sauce for a smoky, sweet BBQ twist on this recipe.
4. Hoisin Glazed Drumsticks
- Use chicken drumsticks instead of thighs or breasts. Grill them using indirect heat, and baste with the glaze for a finger-licking-good meal.
5. Honey-Hoisin Chicken
- Increase the honey or brown sugar to 3 tablespoons for a sweeter, stickier glaze that caramelizes beautifully on the grill.
FAQs: Hoisin Glazed Grilled Chicken
1. Can I Use Chicken Breasts Instead of Thighs?
- Yes! You can use boneless, skinless chicken breasts for this recipe. Adjust the grilling time accordingly, as breasts tend to cook faster than thighs.
2. How Long Should I Marinate the Chicken?
- You should marinate the chicken for at least 30 minutes, but for the best flavor, let it marinate for 2-4 hours. Avoid marinating for more than 8 hours, as the chicken can become too soft.
3. Can I Bake the Chicken Instead of Grilling?
- Yes, you can bake the chicken at 400°F (200°C) for about 25-30 minutes, or until it reaches an internal temperature of 165°F. Baste with the hoisin glaze during the last 10 minutes of baking for a sticky finish.
4. What Can I Serve with Hoisin Glazed Chicken?
- Serve the chicken with steamed rice, grilled vegetables, or a fresh green salad. It also pairs well with stir-fried noodles or roasted potatoes.
5. Can I Use the Hoisin Glaze for Other Proteins?
- Absolutely! The hoisin glaze works well on pork, beef, shrimp, or even tofu. Adjust the cooking times based on the protein you’re using.
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