Grilled Chinese Hoisin Chicken

  • Servings: 4
  • Difficulty: Moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 3/4 cup low sodium soy sauce
  • 2 cloves garlic, minced
  • 4 Tablespoons fresh ginger, peeled and minced
  • 1/2 cup rice wine vinegar
  • 1 1/2 cups sake
  • 1/4 cup brown sugar
  • 1 Tablespoon sesame oil
  • 1/4 cup salad oil
  • 4 large bone-in, skin-on chicken breasts
  • 1/2 cup (approximate) hoisin sauce
  • 2 Tablespoons toasted sesame seeds*


1. Mix soy sauce, garlic, ginger, vinegar, sake, sugar and oils together. Poke chicken breasts in about 10 different spots using a paring knife to help the marinating process.

2. Place marinade and chicken breasts in a plastic bag. Let sit in the refrigerator for 12-24 hours, periodically turning the bag zip top over to help the chicken marinate evenly.

3. Remove the chicken from the marinade, pat dry and grill over moderate heat until cooked through, (internal temperature of 165° F). Be careful when grilling to move the chicken often as the marinade will cause the chicken to brown quickly and potentially burn if you are not watching it closely.

4. Brush lightly with hoisin sauce and sprinkle with sesame seeds. Serve with additional hoisin sauce if desired.

*To toast the sesame seeds, place them in a sauté pan and sauté over moderate heat moving the sesame seeds often. Once they brown, remove from the sauté pan. Toasting the sesame seeds improves their flavor.

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