Grilled Hoisin Chicken with Mai Fun

:('s Note:

This makes a great alternative to traditional barbecued chicken. And the chicken is moist, tender, with a rich, nutty, Oriental flavor. Absolutely wonderful!

• Total Time: 25 hrs 15 mins
• Prep Time: 24 hrs
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 3

• 3 lbs bone-in chicken breasts

For the Marinade

• 2 tablespoons rice vinegar
• 2 tablespoons low sodium soy sauce
• 1 teaspoon dark sesame oil
• 1 teaspoon grated ginger

For the Sauce

• 1/4 cup hoisin sauce
• 1/4 cup ketchup
• 2 tablespoons low sodium soy sauce
• 2 tablespoons honey
• 1 teaspoon grated ginger
• 1 teaspoon dark sesame oil

To Finish

• 1 tablespoon toasted sesame seeds
• 2 -3 cups uncooked mai fun rice noodles (optional)
• cooking oil (as needed) (optional)

Directions:

1. The night before preparing food, mix together marinade ingredients in a small bowl.
2. Place chicken in a ziplock bag and add marinade and seal, removing as much air as possible.
3. Refrigerate overnight, turning occasionally.
4. The next day, well before preparing food, heat oil to a depth of 2-inches at 375-400F in a large skillet or use a deep fryer.
5. Add small amounts of mai fun to hot oil and allow them to cook briefly (they will puff like rice cereal and float to the top almost instantly); remove them and drain as soon as they do this and set aside to use later.
6. Whisk together ingredients for sauce in a small saucepan and bring to a boil; lower heat and simmer for 3-4 minutes then remove from heat and allow to cool.
7. Bring chicken out of refrigeration and allow to warm to room temp- 30-45 min, then drain from marinade, reserving marinade.
8. Bring marinade to a boil in a saucepan, lower heat, and simmer for 2-3 minutes, then allow to cool (if it gets too thick, add a little water); use for basting chicken as it cooks.
9. Prepare grill, allowing for cooking with indirect heat.
10. Grill chicken using an indirect heat method, preferably charcoal, 45 min-75 min, depending on grill temp, or until chicken reaches an internal temp of at least 170F in the thickest part of the breast, basting occasionally.
11. As chicken nears doneness, apply sauce mixture to chicken and allow to glaze and cook onto it, then remove chicken from grill.
12. Sprinkle chicken with toasted sesame seeds.
13. Arrange a bed of puffed mai fun on a serving plate and arrange chicken on top of it; serve at once with other foods as desired.

Reviews

[Buster's friend]

Oh boy - this hit the spot! I doubled the marinade & used it on 8 bone-in chicken thighs. Was a bit short on rice vinegar so added the juice of a lime that needed a home. Marinated about 4 hours & boiled the leftover marinade in the microwave. This made wonderful chicken with a fantastic glaze. The sauce with the grated ginger was the perfect sauce. Dh kept talking about how delicious & tender the chicken was (sopped it liberally with the boiled marinade as directed). Served with mixed vegies (lots of broccoli) & basmati rice. Thank you Sue L for a recipe we'll be using when friends come down (& for just ourselves too!)!

[BLUE ROSE]

This dish was different~ I chose to boil instead of frying the fun came out good. A nice summer dish.

[Chef #351667]

Easy to prepare and very tasty. Instead of noodles, I served the chicken over Japanese rice and added sliced green onions on top.