Five-Spice Chicken Breasts with Hoisin Glaze

Five-Spice Chicken Breasts with Hoisin Glaze Recipe
Becky Luigart-Stayner; Jan Gautro
Chicken breasts with the skin on are not usually boneless, so you may need to special order them from your butcher or debone them at home. They don't dry out as easily as the skinless, boneless variety.

Yield:

4 servings (serving size: 1 chicken breast half)

Recipe from

Cooking Light

Nutritional Information

Calories 241
Caloriesfromfat 18 %
Fat 4.7 g
Satfat 0.9 g
Monofat 1.5 g
Polyfat 1.6 g
Protein 39.8 g
Carbohydrate 7.4 g
Fiber 0.3 g
Cholesterol 99 mg
Iron 1.8 mg
Sodium 909 mg
Calcium 35 mg

Ingredients

3 1/2 cups water
1/3 cup kosher salt (such as Diamond Crystal)
3 tablespoons dark brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons five-spice powder
4 (6-ounce) boneless chicken breast halves
1 cup ice
2 tablespoons hoisin sauce
2 teaspoons dark sesame oil
2 teaspoons minced fresh ginger
1 1/2 teaspoons dark brown sugar
1 1/2 teaspoons low-sodium soy sauce
1/4 teaspoon five-spice powder
Cooking spray

Preparation

Combine first 4 ingredients in a large bowl, stirring until salt and sugar dissolve. Stir in 2 tablespoons five-spice powder. Pour salt mixture into a large zip-top plastic bag. Rinse chicken with cold water. Add chicken and ice to bag; seal. Refrigerate 2 hours, turning bag occasionally. Remove chicken from bag; discard brine. Pat chicken dry with paper towels.

Combine hoisin sauce and next 5 ingredients (hoisin sauce through 1/4 teaspoon five-spice powder).

Prepare the grill for indirect grilling, heating one side to medium and leaving one side with no heat.

Place chicken, skin side down, on grill rack coated with cooking spray over medium heat side. Close lid; grill chicken 8 minutes on each side, brushing occasionally with hoisin sauce mixture. Place chicken, skin side up, on unheated side; brush with hoisin sauce mixture. Grill an additional 5 minutes or until done. Discard skin; serve immediately.

Note:

Bruce Aidells,

June 2004
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