Best 5 Five Spice Grilled Chicken With Hoisin Maple Glaze Recipes
Are you looking for a delectable dish that tantalizes your taste buds and leaves you craving for more? Look no further than the Five Spice Grilled Chicken with Hoisin Maple Glaze. This mouthwatering dish combines the aromatic flavors of five-spice powder, the sweet and tangy notes of hoisin sauce, and the richness of maple syrup, creating a symphony of flavors that will leave you utterly satisfied. Whether you're hosting a backyard barbecue or simply seeking a flavorful weeknight meal, this recipe promises to deliver an unforgettable culinary experience that will surely impress your family and friends.
Here are our top 5 tried and tested recipes!
HOISIN FIVE -SPICE CHICKEN PIECES
Make and share this Hoisin Five -Spice Chicken Pieces recipe from Food.com.
Provided by Evie3234
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425F Put chicken in shallow baking dish lined with foil.
- Stir together the hoisin sauce, salt, pepper and the Chinese five-spice powder.
- Brush the mixture over the chicken pieces.
- Bake in upper third of oven until skin browned and chicken is cooked through, approx 30-40 minutes.
Nutrition Facts : Calories 70.7, Fat 1.1, SaturatedFat 0.2, Cholesterol 1, Sodium 662.2, Carbohydrate 14.2, Fiber 0.9, Sugar 8.7, Protein 1.1
GRILLED FIVE SPICE CHICKEN
Chinese 5-spice powder has a proven track record of awesomeness when combined with smoky, caramelized meats. This grilled five spice chicken recipe is a great example.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken
Time 7h2m
Yield 6
Number Of Ingredients 13
Steps:
- Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
- Whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl. Pour into a resealable plastic bag. Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for 6 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Reserve marinade mixture in a small bowl.
- Whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl. Set aside.
- Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with reserved marinade mixture, and move to indirect heat.
- Grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
- Drizzle vinegar lime juice mixture over the chicken and serve.
Nutrition Facts : Calories 484.2 calories, Carbohydrate 4.4 g, Cholesterol 166.1 mg, Fat 27.3 g, Fiber 0.4 g, Protein 53 g, SaturatedFat 7.6 g, Sodium 457.9 mg, Sugar 0.8 g
HOISIN-GLAZED CHICKEN THIGHS
The Chinese, who know a thing or two about roasting sweet glazed meats and poultry, were the inspiration for this recipe's five-spice rub and glossy glaze.
Provided by debbie
Categories World Cuisine Recipes Asian
Time 30m
Yield 16
Number Of Ingredients 14
Steps:
- Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
- Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 11 g, Cholesterol 70.8 mg, Fat 10.6 g, Fiber 0.6 g, Protein 20.2 g, SaturatedFat 2.6 g, Sodium 1267.5 mg, Sugar 6.6 g
HOISIN FIVE-SPICE CHICKEN LEGS
Categories Chicken Poultry Appetizer Bake Picnic Quick & Easy Dinner Spice Spring Gourmet Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 500°F.
- Put chicken in a shallow (1-inch-deep) baking pan lined with foil. Stir together hoisin sauce and five-spice powder and brush liberally all over chicken. Bake in upper third of oven until skin is browned and chicken is cooked through, 25 to 30 minutes.
FIVE-SPICE GRILLED CHICKEN WITH HOISIN-MAPLE GLAZE
Number Of Ingredients 15
Steps:
- 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.
- Prepare a charcoal or gas grill fire for indirect cooking over medium heat (325°F to 375°F). In a small bowl, combine the hoisin, maple syrup, soy sauce, honey, sesame oil, ginger, and the remaining 1/2 tsp. five-spice powder.
- Lightly brush the chicken pieces with the peanut oil and arrange skin side down over direct heat. Cover and cook until grill marks form, 3 to 5 minutes. If the chicken flares up, immediately move it to indirect heat. Flip the chicken and mark the other side, 2 minutes more. Move the chicken to the cooler side of the grill to finish cooking over indirect heat. Cover and cook, occasionally rearranging the pieces to ensure even cooking, until an instant-read thermometer registers 165°F (breast pieces) to 170°F (leg pieces), 30 to 45 minutes.
- Generously brush the glaze on the chicken and flip glaze side down over to the hotter part of the grill. Cook until the glaze is bubbly and deep red, 30 to 60 seconds. Brush more glaze on the top of the chicken, flip, and cook for 30 to 60 seconds more. Serve immediately.
Tips:
- Use a food processor or blender to create a smooth and uniform marinade.
- For best results, marinate the chicken for at least 30 minutes, or up to overnight.
- Grill the chicken over medium heat to prevent flare-ups and ensure even cooking.
- Make sure to baste the chicken with the hoisin-?aple glate every few minutes to keep it moist and flavorful.
- Allow the chicken to rest for a few minutes before serving to let the flavors meld together.
Conclusion:
This five-spiee grilled chicken with hoisin-marle glate is a delicious and easy-to-make recipe that is perfect for summer grilling. The marinade, made with five-spiee powder, hoisin sauce, and maple syrup, infuses the chicken with a delightful combination of flavors. The hoisin-marle glate adds a touch of sweet and tangy flavor to the chicken, while the maple syrup adds a hint of smokiness. Served with rice or your favorite side, this dish is sure to be a hit at your next barbecue.
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