This recipe involves a little bit of planning since you have to prepare a marinade, let it cool, and then marinate the chicken for a few hours, but the results are worth it. Once the marinade is prepared, and the chicken is in the fridge, the rest is easy – grill and enjoy!

Hoisin-Lime Chicken with Zucchini

2 1/4 cups hoisin-lime sauce, divided (recipe below)
1 tablespoon sambal oelek
6 boneless, skinless chicken breasts
1/2 cup thinly sliced green onions, plus more for garnish
4 zucchini, halved lengthwise
salt and freshly ground black pepper, to taste

1. Combine 1 1/2 cups of hoisin-lime sauce and sambal oelek in a large non-reactive container or bowl. Add the chicken and scallions and toss well. Cover and let the chicken marinate in the refrigerator for 2 – 24 hours. Turn the chicken at least one time. Thirty minutes before cooking, add the zucchini and toss to coat.
2. Heat a grill pan over medium-high heat. Spray with nonstick spray. Remove chicken from marinade and grill, turning once, until the chicken is cooked through and reaches an internal temperature of 165°F, about 8 – 12 minutes.
3. Remove zucchini from the marinade and cook, tuning once, until brown, about 8 minutes. Discard the marinade.
4. While chicken and zucchini are being grilled, pour marinade into a saucepan and bring to a boil. Reduce heat to a simmer and cook until thickened.
5. Slice the zucchini and chicken diagonally and arrange on a serving platter. Drizzle with reserved 3/4 cup marinade and garnish with additional sliced green onions, if desired.

 

Hoisin-Lime Sauce

1/4 cup canola oil, divided
2 tablespoons minced garlic
1 tablespoon peeled and minced fresh ginger
2 cups hoisin sauce
1/2 cup fresh lime juice
1/4 cup low-sodium chicken broth
salt and freshly ground black pepper, to taste

1. Heat a large pan over medium heat. Add 2 tablespoons of oil and swirl to coat the bottom of the pan. Add the garlic and ginger and cook until soft and fragrant, about 2 minutes. Add the hoisin sauce and cook, stirring frequently, for 1 minute. Stir in lime juice.
2. Transfer mixture to a blender and blend, drizzling in remaining 2 tablespoons of canola oil and the 1/4 cup chicken broth. Season with salt and pepper to taste. Cool completely before using.

 

recipes from Ming Tsai