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All RecipesPoultry

Jamie Purviance

Hoisin Chicken Skewers with Broccoli and Mushrooms

  • People

    Serves 4 to 6

  • Grilling Time

    8 to 12 mins

  • Prep Time

    15 mins

  • Marinating Time

    1 to 2 h

Serves 4 to 6
Grilling Time
8 to 12 mins
Prep Time
15 mins
Marinating Time
1 to 2 h

the Ingredients

20151023095400 Row Poultry 31


  • 1 cup hoisin sauce
  • 6 scallions, finely chopped
  • 3 tablespoons peeled, minced fresh ginger
  • 3 large garlic cloves, minced
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons unseasoned rice wine vinegar
  • 6 boneless, skinless chicken thighs, each about 4 ounces, excess fat removed and meat cut into 1½-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 tablespoon toasted sesame seeds

Special Equipment

  • metal or bamboo skewers
  • perforated grill pan


  • 01 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.
  • 02 If using bamboo skewers, soak them in water for at least 30 minutes.
  • 03 Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan.
  • 04 Thread the chicken pieces onto skewers, leaving space between each piece. Brush the chicken with any leftover (not reserved) chicken marinade from the large bowl.
  • 05 Toss the broccoli and mushrooms with enough oil to lightly coat them and season evenly with the salt and pepper. 
  • 06 Brush the cooking grates clean. Grill the chicken over direct medium heat,with the lid closed, until 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.

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