RECIPE: Thanks to Charlie & to Pat, for posting: REC: Charlie's Hoisin-Marinated Chicken>>>>

RECIPE:
M

moyn

Well-known member
Did this last night, but, since the temps dropped to the (don't laugh) 60's, I opted to bake the chicky... used skinless, bone-in thigs...half the marinade on.... for about 20-25 minutes at 425. It was PERFECTLY delicious. Thanks to the two of you for another keeper. ANd I even have the other half of marinade (was supposed to be basting mix) left for another batch!!

Scroll down for recipe.

Enjoy!

Hoisin-Marinated Chicken

1/2 cup hoisin sauce

1/4 cup low-sodium soy sauce

1 tablespoon minced peeled fresh ginger

2 tablespoons dark sesame oil

1 tablespoon rice vinegar

1 tablespoon dry sherry

4 garlic cloves, minced

8 6-ounce skinless boneless chicken breast halves

Cooking spray

1. Combine first 7 ingredients, stirring with a whisk. Place chicken in a large shallow dish; pour half of hoisin mixture over chicken, turning to coat. Reserve remaining hoisin mixture. Cover and chill chicken mixture 3 hours, turning occasionally.

2. Prepare grill or broiler.

3. Remove chicken from dish; discard marinade. Place chicken on grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until done, basting occasionally with reserved hoisin mixture.

Source: Charlie (thanks Charlie).

Pat's notes: I've used this with chicken breasts with and without bone. The marinade is so good I could drink it. :eek:)

 
I'll second that....

I had made this a week ago, and am very remiss in not thanking both sooner! The recipe is on my "Type-into-the-computer" pile.
'Twas yummy.

 
Glad you both liked it--problem is that before Pat drinks it she mixes 1/2 & 1/2 with boubon.LOLnt.

 
Hey! Don't drink it all by yourselves!

I need some too, ya'know!
'Tis the season to tipple a bit.....and you'd best not be leaving me out!

 
Yippe!

Charlie and Pat in one post! Haven't been able to get on Gail's since the change.
Have been missing you guys!
Crispy, what's on the menu for x-mas and new yrs eve? You might have posted it already, but I want to know!
p.s. Thanks Mimi for a great site!

 
Sure, the more the merrier. Speaking of vodka, I just finished making this Amaretto that is so good.

nlb shared the recipe and I've been making it at the holidays ever since.

Di Saronno Amaretto

1 cup water
1 cup granulated sugar
1/2 cup dark brown sugar
2 cups 80-proof vodka
2 tbsp almond extract
2 tsp pure vanilla extract

Combine water and sugars in a saucepan over medium heat. Heat until boiling, and all sugar is dissolved. Remove from heat and let mixture cool for about 10 minutes. Add vodka, almond extract and vanilla. Store in a sealed bottle. Makes 3 cups. Makes a great gift.

Source: nlb

 
Sounds good! You'd love to visit my cougine's house; he makes all sorts...

of concotions with his home brewed grappa.

My dad was known to make batches of cordials, but he always used extracts that were available in liquor stores.

 
That grappa is serious stuff..... We visited Bassano del Grappa a few>>>>>

years ago & bought a bottle of it... the bottles are absolutely gorgeous.... & we drank a bit when we got home... we were hung over for a whole day...the bottle still sits, LOL.

 
Trying to get the alarms to sound with the high temp method...

of roasting a prime rib. Turned out great!

Started with a baby spinach salad-sliced pears, spiced walnuts and slaved ricotta salata.

The roast with minted peas, smashed rutabaga, roasted red potatoes with mushrooms and sprinkled with porcini dust.

Pear-cranberry crumb pie for dessert.

We started with pate and Champagne.

Good to see you Susan--thru the haze.BG.

 
I've never been able to handle grappa either Moyn, but cousin Al does some interesting blends..l

some sweet-some not.

He's a very frugal guy and just can't throw away his wine pressings, so he makes the grappa.

I saw a documentary once that showed how efficient winemakers can be: After pressing the grapes, the mash is process into alchohol using the vine clippings as fuel, then the ashes were spread among the growing stalks to promote growth. No waste whatsoever. amazing.

 
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