Welp. Here we are. The last week of August. Labor Day is this weekend and many kids are already back in school. This summer went by pretty darn fast if you ask me. I guess it could be that I was busy with a newborn and all, either way, I’m not quite sure that I’m ready for it to end. I’m not ready for the rains to come and the grilling to stop so In an effort to extend one of my favorite parts of summer, grilling, I’m declaring this week before Labor Day Grill Week here on Life’s Ambrosia. I’ll be sharing 3 new grill recipes just in time for your festivities. First up: Grilled Hoisin Chicken.
Hoisin is like ketchup in our house. At least for my boys anyway. Both Kellan and Ryan (and probably Preston too once he starts eating solids) adore the stuff. I think that it has something to do with it’s sweetness. Ryan loves it on stir-fry. Kellan loves it in Pho.
Yes, my almost 3 year old eats Pho. And he LOVES it.
So when I was looking for a new way to grill some chicken, I thought I would do an Asian twist that I was sure that my boys would love. First I marinated the chicken for a good eight hours in a tangy marinade with soy sauce, sesame seeds, garlic, vinegar, green onion and a little crushed red pepper. Now, I would be just fine grilling it like that, but knowing how much my boys like hoisin, I decided to brush the chicken with hoisin as it grilled. It became the perfect Asian style BBQ chicken. It’s sticky, sweet and has just a hint of spicy from the crushed red pepper.
Mamas with toddlers don’t worry it’s not overly spicy and you can always leave them out just to be sure. We didn’t though and everyone gobbled up this chicken. It’s a recipe that we are sure to make again and again. Even if we have to grill in the rain. :)
Note: Please plan ahead when making this recipe because it does need to marinate for at least 6 hours.
BethAugust 26, 2014 at 4:50 pm
These look Delicious!! So you really use 1/4 cup of crushed red pepper?
DesereeAugust 26, 2014 at 5:49 pm
oh my goodness! Thank you for catching thats. I use 1/4 teaspoon crushed red pepper. I fixed the recipe!
BethAugust 26, 2014 at 6:00 pm
Thanks Des =) I was hoping it was wrong…that would have more heat than my husband could handle =)
Nutmeg NannyAugust 25, 2014 at 8:43 pm
THese look fab!
Gina @ Running to the KitchenAugust 25, 2014 at 8:15 pm
These look killer!