Crispy-Skin Hoisin BBQ Chicken
(from largomason’s recipe box)
The key to tender chicken meat and caramelized crispy skin is basting the chicken first with the hoisin-ginger sauce and finishing the chicken in a high-heat oven.
Ingredients
- 1/2 cup soy sauce
- Juice of 1 lemon
- 2 scallions, cut into 1-inch pieces
- 2 cloves garlic, minced
- Freshly ground pepper
- 4 chicken quarters or 8 bone-in chicken thighs
- 2 tablespoons packed light brown sugar
- 1 teaspoon grated fresh ginger
- 1/2 cup water
- 1/4 cup hoisin sauce
Directions
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Combine the soy sauce, lemon juice, scallions, garlic, and 1/4 teaspoon pepper in a resealable plastic bag. Add the chicken pieces; seal and toss well to coat. Place in the refrigerator and marinate overnight.
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Prepare a grill for indirect-heat cooking or preheat a grill pan over medium heat. Preheat an oven to 450 degrees F. Combine the brown sugar, ginger, water, and hoisin sauce in a glass bowl as a basting sauce.
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Remove the chicken from the marinade and pat dry. Place on the grill, skin-side down and cook until the skin is well marked, 6 to 8 minutes, keeping a close eye. Turn the chicken and basting constantly, cook the chicken for another 5 minutes. Transfer the chicken, skin-side up, to a baking sheet.
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Generously brush the chicken with the sauce and cook in the hot oven until the skin is crispy and the chicken is cooked through, about 15 to 20 minutes.
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Let rest under a foil tent for 10 minutes