1 1/2 pounds boneless, skinless chicken thighs, trimmed, each cut into 3 crosswise strips
2 1/2 cup water
1 cup long or medium grain brown rice
1/3 cup thinly sliced scallions
Instructions
Combine raspberries, hoisin sauce, 3 tablespoons rice vinegar,
garlic, orange zest, ginger, pepper and crushed red pepper in a
blender or food processor. Blend or process until smooth, about 1
minute. Set aside 1/4 cup for a dipping sauce.
Transfer the remaining marinade to a medium bowl and add
chicken; stir to coat. Cover and refrigerate for at least 2 hours and
up to 24 hours.
Combine water and rice in a medium saucepan and bring to a boil.
Cover, reduce heat to a simmer and cook until most of the liquid
has been absorbed, 40 to 50 minutes. Remove from the heat and
let stand, covered, until ready to serve.
Preheat grill to medium-high or preheat the broiler to high.
Meanwhile, remove the chicken from the marinade, scrape off
excess (discard marinade), and thread onto 4 skewers, distributing
equally.
Grill the chicken until browned and cooked through, 3 to 4 minutes
per side. If using the broiler, place the chicken on a broiler pan
coated with cooking spray and broil 4 inches from the heat source
until cooked through, about 5 minutes per side.
Just before serving, sprinkle the rice with the remaining 2
tablespoons vinegar and 1/4 cup scallions; fluff with a fork. Sprinkle
the chicken and rice with the remaining scallions. Serve with the
reserved dipping sauce.
Serving
Suggestions
1 serving= 400 calories
Originally Submitted
2/17/2015
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