It's almost summertime and grilling recipes are flooding food websites across the internet. A great variety of different recipes grilled appetizers, meals and desserts are making me salivate. So what's a girl without an outdoor grill to do?
I saw Bobby Flay's recipe for Hoisin Chicken and Cucumber Salad on the Food Network website and I knew that it would be the perfect dinner for Carlos and I to have on a Saturday night. I could have just shooed the idea away but I decided instead to figure out a way to make it with my limited resources. I modified the recipe by using my broiler instead of an outdoor grill and using skinless chicken thighs and drumsticks. I still don't have a food processor (::gripe::) so I had grate the garlic and ginger instead of pureeing them with the other ingredients. With some modifications the end result still turned out to be perfection. This was an amazing meal which I'll definitely make again.
Skinless Chicken Thighs and Drumsticks (about 5 of each)
salt to taste
3/4 cup of Hoisin Sauce
5 garlic cloves grated
1 2-inch piece of ginger, peeled and grated
Zest and Juice of 2 limes
2 tablespoons of rice vinegar
2 cucumbers sliced thinly
1/4 of a red onion sliced thinly
a splash of rice vinegar
salt and pepper to taste
Cook your rice Raquelle style. Set aside.
Preheat your broiler and season the thighs and drumsticks with salt. In a bowl, combine Hoisin sauce, grated garlic and ginger, lime zest, lime juice and rice vinegar. Mix thoroughly and add the chicken pieces. Coat the chicken with the sauce and let sit.
Spray a baking sheet with cooking spray and add the coated chicken. Cook under the broiler for about 10 minutes on each side. When you flip, baste the chicken pieces with leftover sauce.
While the chicken is cooking, slice your cucumbers and red onion. Toss with a splash of rice vinegar and salt and pepper to taste. If you don't like the taste of rice vinegar (it's oddly sweet), substitute it with lime juice and add a drizzle of light olive oil.
Turn off the broiler and let the chicken rest. Serve the chicken in a dish and sprinkle chopped scallions over the top. Enjoy!