Five-Spice Grilled Chicken with Hoisin-Maple Glaze

Five-Spice Grilled Chicken with Hoisin-Maple Glaze
Photo by Scott Phillips

Ingredients

  • 1 Tbs. sweet Hungarian paprika
  • 2 tsp. Asian sesame oil
  • 1 Tbs. minced fresh garlic (about 3 large cloves)
  • ¼ cup hoisin sauce
  • 2 Tbs. pure maple syrup
  • 2 tsp. minced fresh ginger
  • 3 lb. bone-in chicken pieces (legs, thighs, breasts, and wings)
  • + 8 more ingredients
    • 1 tsp. dry mustard
    • Kosher salt and freshly ground black pepper
    • 1 tsp. ground fennel seed
    • 2 Tbs. dark brown sugar
    • 2-½ tsp. Chinese five-spice powder
    • 1 Tbs. honey
    • 1 Tbs. soy sauce
    • ¼ cup peanut or canola oil

In a small bowl, combine the brown sugar, paprika, garlic, 2 tsp. of the five-spice, fennel, mustard, 1 Tbs. salt, and 2 tsp. pepper. Put the chicken pieces in a 9x13-inch baking dish and rub the spice mix all over the chicken. Cover and refrigerate for at least 2 hours and no more than 6 hours. ...

View full recipe at Fine Cooking

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