Grilling chicken is an easy way to transform this humble food. You'll get the best results if you let the chicken stand out at room temperature before grilling.

Recipe by Cooking Light June 2009


Recipe Summary test

4 servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick)


Ingredient Checklist


Instructions Checklist
  • Combine first 5 ingredients in a small bowl, stirring well until blended.

  • Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.

  • Let chicken stand at room temperature for 30 minutes. Sprinkle chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill 5 minutes or until browned.

  • Turn chicken over; baste with hoisin mixture. Grill 5 minutes over direct heat or until browned. Turn chicken over, moving it over indirect heat; baste with hoisin mixture. Cover and cook 15 minutes. Turn chicken over; baste with hoisin mixture. Cook 20 minutes or until done.

Nutrition Facts

242 calories; fat 10.5g; saturated fat 2.3g; mono fat 3.4g; poly fat 2.7g; protein 26.6g; carbohydrates 8.7g; fiber 0.1g; cholesterol 82mg; iron 1.1mg; sodium 476mg; calcium 17mg.