Barbeque Raspberry Hoisin Chicken
Homemade barbeque sauces are so much better than what you find in a bottle. The fresh ingredients make for a more flavorful sauce. I found this new recipe for Barbecued Raspberry Hoisin chicken over at eatingwell.com.
Barbecued Raspberry-Hoisin Chicken
Adapted from Eating Well
Makes 4 servings
1 cup fresh or frozen raspberries
¾ cup hoisin sauce (see Ingredient Note)
5 tablespoons rice vinegar, divided
1 clove garlic
1 strip (2-by-½-inch) orange zest
1 tablespoon chopped fresh ginger
? teaspoon freshly ground pepper
Pinch of crushed red pepper
1 ½ pounds boneless, skinless chicken breasts.
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.
Preheat grill to medium-high or preheat the broiler to high.
Meanwhile, remove the chicken from the marinade, scrape off excess.
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.