Hoisin Barbecued Chicken with Ginger-Green Onion Sauce

Début de l'été 2013
food and drink

BY: Victoria Walsh

Grilled hoisin-glazed chicken is delicious on its own but the green onion sauce is truly addictive and really makes the dish!

2 bunches green onions
½ cup (125 mL) low-sodium soy sauce
⅓ cup (80 mL) rice-wine vinegar
2 tsp (10 mL) grated fresh ginger
2 whole chickens, each 3 to 4 lbs (1.5 to 2 kg)
1 to 2 tbsp (15 to 30 mL) vegetable oil
¼ tsp (1 mL) each salt and freshly ground black pepper
½ cup (125 mL) hoisin sauce
½ cup (125 mL) barbecue sauce

1 Thinly slice green onions. Place in a resealable container. Stir in soy, vinegar and ginger. Refrigerate for at least 1 hour or until ready to use. Green onion sauce will keep well, covered and refrigerated for up to 1 week.

2 Preheat barbecue to medium, 375 to 425°F (190-220°C).

3 Meanwhile, rub chickens with oil and season inside and out with salt and pepper. Be careful not to use too much oil.

4 Stir hoisin and barbecue sauces together in a small bowl.

5 Oil grill. Place chickens back-side down on grill. Cover, checking occasionally for flareups, and turning chicken occasionally until lightly golden on all sides. This will take 20 to 25 minutes. Return chickens to back-side down position for 30 minutes or until almost cooked through. When chicken is almost done, baste all over with hoisin sauce mixture. Cover and barbecue, turning and basting occasionally for 15 to 20 minutes more or until skin is glazed and slightly crisp and an instant-read thermometer inserted into the leg of each chicken (without touching the bone) reads 170°F (76°C). Remove to a large carving board. Loosely cover with foil. Let stand for 15 minutes before carving. Serve chicken with green onion sauce.

Makes 8 servings

What to Serve