I am so into grilling right now, I think I use the BBQ 4 times a week at least. I love the flavors it imparts in the meat plus it keeps the house from getting hot from the oven!
This hoisin peanut grilled chicken is a great new way to spruce up some plain old chicken breasts. The sauce is crazy easy but tastes great and the topping has so much texture it really makes this simple dish feel complex.
What you need,
½ cup fresh parsley, chopped
3 tbsp. dry-roasted, salted peanuts, chopped
1 large shallot
1 tsp. all-purpose flour
1 tbsp. canola oil
1 small jalapeno, diced finely
3 tbsp. hoisin sauce
2 tbsp. pineapple juice
1 tsp. sriracha sauce
2-4 boneless skinless chicken breasts
Salt and Pepper
Start by thinly slicing a shallot into rounds. Dust the rings lightly with flour. In a frying pan heat 1 tablespoon of canola oil over medium high heat. Add the shallots to the hot oil and cook for 2-3 minutes until brown and crisp. Remove the crispy shallots from the pan and drain on a paper towel until cool.
In a small bowl stir together the parsley, peanuts, jalapeno and crispy shallots, set aside until you are ready to serve.
In a small bowl stir together the hoisin sauce, pineapple juice and sriracha.
Heat your barbeque to medium high heat. Season the chicken with salt and pepper and place on the hot grill.
Cook for 6-8 minutes per side until brown and cooked through. Baste the chicken with half the sauce just before you take it off the grill.
Serve the chicken with a spoonful of the shallot mixture and the extra sauce on the side.
This chicken was delish! Nice flavors and textures, we really enjoyed it!
I served mine with some simple soba noodles and a green salad, YUM!
Recipe adapted from Chatelaine