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Jan 4, 2013

Hoisin Chicken Skewers with Broccoli and Mushrooms 
Recipe by Jamie Purviance

Rating: 5 stars

1 Reviews

Serves: 4 to 6 // Prep time: 15 minutes | Marinating time: 1 to 2 hours | Grilling time: 8 to 12 minutes | Special equipment: metal or bamboo skewers, perforated grill pan

Grocery List

Fresh Produce

  • 1 lb broccoli crowns
  • 1.5 oz fresh ginger
  • 3 garlic cloves
  • 6 scallions
  • 1 lb shiitake mushrooms

Meat / Poultry / Seafood

  • 6 boneless, skinless chicken thighs, each 3 to 4 oz

Oil and Spices

  • .5 tsp freshly ground black pepper
  • 1 tsp kosher salt
  • 1.5 tbsp sesame seed
  • 3 tbsp toasted sesame oil
  • 2 tbsp vegetable oil

Condiments

  • 1 cup hoisin sauce
  • 2 tbsp rice vinegar

Special Equipment

  • metal or bamboo skewers
  • perforated grill pan

Ingredients

Marinade

  • 1 cup hoisin sauce
  • ¾ cup finely chopped scallions (white and light green parts only)
  • 3 tablespoons peeled, minced fresh ginger
  • 3 large garlic cloves, minced
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons rice wine vinegar

  • 6 boneless, skinless chicken thighs, each about 4 ounces, excess fat removed and meat cut into 1-½-inch pieces
  • 1 pound broccoli crowns, cut into 1-inch florets
  • 20 small shiitake mushrooms, stems removed
  • Vegetable oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

  • 1-½ tablespoons toasted sesame seeds

Instructions

  1. In a large bowl whisk the marinade ingredients. Transfer ½ cup of the marinade to small bowl and set aside to use as a glaze when the food comes off the grill. Add the chicken pieces to the remaining marinade in the large bowl and toss to coat well. Cover and refrigerate for 1 to 2 hours.

  2. If using bamboo skewers, soak in water for at least 30 minutes.

  3. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan.

  4. Thread the chicken pieces onto skewers, leaving space in between each piece. Brush the chicken with any leftover (not reserved) chicken marinade from the large bowl.

  5. Toss the broccoli and mushrooms with enough oil to lightly coat them and season evenly with salt and pepper. 

  6. Brush the cooking grates clean. Grill the chicken over direct medium heat, with the lid closed as much as possible, until it is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. At the same time, spread the broccoli and mushrooms in a single layer on the grill pan and cook over direct medium heat until crisp-tender, about 6 minutes, turning occasionally. Remove from the grill as they are done. Immediately brush the chicken and vegetables with the reserved ½ cup glaze. Top with the sesame seeds and serve warm with steamed brown rice, if desired.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

Oct 5, 2013

Jeff L

Question Mark Unnecessary - Great Recip

The question mark at the end of this recipe's title is unnecessary. The recipe is terrific. Perhaps too many shiitakes, we broke the very large mushrooms we found in half. We pre-heated our grill pan so it was quite hot before adding the broccoli and mushrooms. Of course, any recipe that includes hoisin sauce relies a great deal on which brand you buy. After visiting Chinese and other Asian markets in and near the large Asian community in Flushing, NY, we conducted our own taste test of about a half-dozen hoisin sauces. The winner was, surprisingly, a Japanese brand, Kikkoman.

Type of Griller

Intermediate

Would you recommend this recipe? YES

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