Best 6 Five Spice Grilled Chicken With Hoisin Maple Glaze Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Savor the tantalizing flavors of succulent grilled chicken infused with the aromatic blend of five-spice and coated in a luscious glaze made from hoisin and maple syrup. This delectable dish offers a perfect balance of sweet, savory, and slightly spicy notes, complemented by the freshness of crisp cucumber and fragrant cilantro. Dive into this culinary journey and discover a symphony of flavors that will leave your taste buds craving more.**

**Additional Recipes:**

- **Hoisin-Maple Glaze:** This irresistible glaze combines the rich, velvety texture of hoisin sauce with the natural sweetness of maple syrup, creating a perfect harmony of flavors to enhance the grilled chicken.

- **Cucumber-Cilantro Relish:** The refreshing crunch of cucumbers and the vibrant, citrusy notes of cilantro come together in this refreshing relish, adding a burst of freshness and brightness to the dish.

- **Five-Spice Rub:** A harmonious blend of aromatic spices, including star anise, cinnamon, cloves, fennel seeds, and Szechuan peppercorns, infuses the chicken with an enticing depth of flavor and warmth.

Check out the recipes below so you can choose the best recipe for yourself!

HOISIN-GLAZED CHICKEN THIGHS



Hoisin-Glazed Chicken Thighs image

The Chinese, who know a thing or two about roasting sweet glazed meats and poultry, were the inspiration for this recipe's five-spice rub and glossy glaze.

Provided by debbie

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 16

Number Of Ingredients 14

2 tablespoons Chinese five-spice powder
2 tablespoons Hungarian paprika
2 tablespoons coarse salt
1 tablespoon minced garlic
2 teaspoons ground black pepper
1 teaspoon dry mustard
16 skin-on, bone-in chicken thighs
1 cup hoisin sauce
¼ cup soy sauce
2 tablespoons honey
2 tablespoons dark sesame oil
2 tablespoons minced fresh ginger
2 teaspoons minced garlic
1 teaspoon Chinese five-spice powder

Steps:

  • Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
  • Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.

Nutrition Facts : Calories 222.7 calories, Carbohydrate 11 g, Cholesterol 70.8 mg, Fat 10.6 g, Fiber 0.6 g, Protein 20.2 g, SaturatedFat 2.6 g, Sodium 1267.5 mg, Sugar 6.6 g

HOISIN GLAZED GRILLED CHICKEN



Hoisin Glazed Grilled Chicken image

An easy to make amazingly flavorful asian chicken recipe! The hoisin sauce is the star of the show here and it's the perfect compliment to chicken.

Provided by Jaclyn

Categories     Main Course

Time 20m

Number Of Ingredients 11

4 (6 oz) boneless, skinless chicken breasts
1/4 cup hoisin sauce
2 Tbsp soy sauce
1 Tbsp rice vinegar
2 tsp peeled and finely minced fresh ginger
1 1/2 tsp finely minced garlic
1 1/2 tsp sesame oil
3/4 tsp Chinese Five Spice Powder
Salt and/or a splash of honey, (as needed)
Vegetable oil, (for brushing grill)
Sliced green onions and sesame seeds, (for serving)

Steps:

  • Preheat a gas grill over medium-high heat to about 400 degrees. Meanwhile pound chicken to an even thickness using the flat side of a meat mallet.
  • In a small mixing bowl whisk together hoisin sauce, soy sauce, rice vinegar, ginger, garlic, sesame oil, and Chinese Five Spice Blend.
  • Taste an season with salt and/or honey as needed. Pour half of the hoisin mixture into a separate small bowl.
  • Brush grill grates lightly with oil. Grill chicken 4 minutes then brush both sides with hoisin sauce mixture from one bowl.
  • Continue to grill on opposite side until nearly cooked through, about 3 minutes longer.
  • Brush both sides (using a clean basting brush) with remaining sauce and continue to grill about 1 minute longer, or until center reaches 165 on an instant read thermometer.
  • Serve warm with green onions and sesame seeds.

Nutrition Facts : Calories 257 kcal, Carbohydrate 8 g, Protein 35 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 109 mg, Sodium 978 mg, Sugar 4 g, ServingSize 1 serving

HOISIN-SPICE GLAZE



Hoisin-Spice Glaze image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

Steps:

  • Toast 2 teaspoons five-spice powder in a small saucepan over medium heat with 1 tablespoon peanut oil, about 1 minute. Add 1 cup hoisin sauce, 3 tablespoons each honey and rice vinegar, 1 tablespoon soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.

GRILLED FIVE-SPICE CHICKEN



Grilled Five-Spice Chicken image

The best five-spice chicken I have had in Vietnam was made by a street food vendor in the port town of Hoi An in the central region. The vendor used a spice mix of freshly toasted star anise and turmeric. When she grilled the chicken, the whole neighborhood was perfumed with the most enticing fragrance. This is my version of that dish.

Provided by Mai Pham

Categories     Chicken     Spice     Summer     Grill/Barbecue     Anise

Yield Makes 4 servings

Number Of Ingredients 11

1 whole chicken (about 2 1/2 pounds), preferably free range, rinsed
3 tablespoons vegetable oil
2 tablespoons soy sauce
3 tablespoons minced ginger
2 tablespoons minced garlic
2 tablespoons sugar
2 teaspoons ground turmeric
1 teaspoon Chinese five-spice powder
1/2 tablespoon sea salt
4 whole star anise, lightly toasted in a dry pan for 3 minutes, pounded or ground into a fine powder
1/2 cupSoy-Lime Dipping Sauce

Steps:

  • 1. Cut the chicken into 6 pieces and make 1 or 2 slashes in each piece for faster cooking. Trim and discard any excess fat. Pat the chicken dry.
  • 2. In a bowl, combine the oil, soy sauce, ginger, garlic, sugar, turmeric, five-spice powder and salt. Stir well to blend. Add the chicken pieces and turn several times to coat them evenly. Marinate in the refrigerator for at least 4 hours.
  • 3. Start a charcoal grill or preheat a gas grill to moderate heat. (You can also use a broiler.) Thirty minutes before cooking, add the freshly toasted star anise powder to the marinated chicken, turning so the meat is coated evenly.
  • 4. Place the chicken, skin side up, on the grill. Cook 10 minutes, then turn over and grill until the chicken is cooked and the juices run clear, another 10 minutes, depending on the thickness. While grilling, move the chicken pieces around so that they cook evenly. Transfer the chicken to a serving platter and serve with the dipping sauce.

HOISIN FIVE-SPICE CHICKEN LEGS



Hoisin Five-Spice Chicken Legs image

Categories     Chicken     Poultry     Appetizer     Bake     Picnic     Quick & Easy     Dinner     Spice     Spring     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 3

4 chicken legs, thigh and drumstick separated
1/2 cup hoisin sauce
1 teaspoon Chinese five-spice powder

Steps:

  • Preheat oven to 500°F.
  • Put chicken in a shallow (1-inch-deep) baking pan lined with foil. Stir together hoisin sauce and five-spice powder and brush liberally all over chicken. Bake in upper third of oven until skin is browned and chicken is cooked through, 25 to 30 minutes.

GRILLED FIVE SPICE CHICKEN



Grilled Five Spice Chicken image

Chinese 5-spice powder has a proven track record of awesomeness when combined with smoky, caramelized meats. This grilled five spice chicken recipe is a great example.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken

Time 7h2m

Yield 6

Number Of Ingredients 13

1 (5 pound) whole chicken, cut in half
½ lime, juiced
1 tablespoon fish sauce
3 cloves garlic, crushed
1 tablespoon seasoned rice vinegar
1 tablespoon Chinese five-spice powder
2 teaspoons hot chile paste (such as sambal oelek)
2 teaspoons grated fresh ginger
1 teaspoon soy sauce
⅓ cup seasoned rice vinegar
½ lime, juiced
1 teaspoon fish sauce
1 teaspoon hot chile paste (such as sambal oelek)

Steps:

  • Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
  • Whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl. Pour into a resealable plastic bag. Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for 6 hours.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Reserve marinade mixture in a small bowl.
  • Whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl. Set aside.
  • Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with reserved marinade mixture, and move to indirect heat.
  • Grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
  • Drizzle vinegar lime juice mixture over the chicken and serve.

Nutrition Facts : Calories 484.2 calories, Carbohydrate 4.4 g, Cholesterol 166.1 mg, Fat 27.3 g, Fiber 0.4 g, Protein 53 g, SaturatedFat 7.6 g, Sodium 457.9 mg, Sugar 0.8 g

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
  • Marinate the Chicken: The longer you marinate the chicken, the more flavorful it will be. If you can, marinate it for at least 30 minutes, but overnight is even better.
  • Use a Grill Pan: If you don't have a grill, you can use a grill pan on the stovetop. Just be sure to preheat the pan over medium-high heat before adding the chicken.
  • Cook the Chicken Over Indirect Heat: This will help to prevent the chicken from drying out. If you're using a charcoal grill, push the coals to one side of the grill and cook the chicken over the indirect heat.
  • Glaze the Chicken: Brush the chicken with the hoisin-maple glaze during the last few minutes of cooking. This will help to caramelize the chicken and give it a delicious glaze.
  • Let the Chicken Rest: Before you serve the chicken, let it rest for a few minutes. This will help the juices to redistribute throughout the chicken, making it more tender and juicy.

Conclusion:

This five-spice grilled chicken with hoisin-maple glaze is a delicious and easy-to-make recipe that's perfect for a summer cookout. The chicken is marinated in a flavorful mixture of five-spice powder, soy sauce, garlic, and ginger, then grilled to perfection and glazed with a sweet and sticky hoisin-maple glaze. Serve the chicken with your favorite sides, such as rice, noodles, or vegetables. Enjoy!

Related Topics