She Who Must Be Obeyed walked into the living room and said she wanted brochettes. What could I do but obey.
I mixed up a glaze of:
I cut a little over a pound of boneless skinless chicken breast (you could use thighs if you prefer) into one inch cubes.
I tossed the cubes with Louisiana Grills Chicken Seasonings.
I threaded the chicken onto three bamboo skewers that had been soaked in water for 30 minutes.
I preheated my pellet smoker to 350 F.
I brushed the chicken with the glaze and put it on the grill for 15 minutes.
I turned and brushed the chicken again and gave it another 15 minutes.
I gave it another 15 minutes to take it to 45 minutes in the smoker. I gave it another brush of glaze and cooked for 5 more minutes. I made sure the internal temperature was over 165 F and took the skewers off.
I served it with Easy Grilled Vegetable Brochettes (my next post), Deli style coleslaw and rice.
The Verdict
I love hoisin with its deep rich sweet flavour. However, it can overpower chicken. I added the lemon juice to give it some brightness and the soy and chili to lighten the sweetness a bit. It turned out great. Best of all, SWMBO was happy.
Disco
I mixed up a glaze of:
- 50 ml (1/4 cup) Hoisin sauce
- 25 ml (2 tablespoons) soy sauce
- 25 ml (2 tablespoons) chili sauce (may substitute all or part Asian chili sauce for spicier version)
- 10 ml (2 teaspoons) lemon juice
- 5 ml (1 teaspoon) ground ginger
I cut a little over a pound of boneless skinless chicken breast (you could use thighs if you prefer) into one inch cubes.
I tossed the cubes with Louisiana Grills Chicken Seasonings.
I threaded the chicken onto three bamboo skewers that had been soaked in water for 30 minutes.
I preheated my pellet smoker to 350 F.
I brushed the chicken with the glaze and put it on the grill for 15 minutes.
I turned and brushed the chicken again and gave it another 15 minutes.
I gave it another 15 minutes to take it to 45 minutes in the smoker. I gave it another brush of glaze and cooked for 5 more minutes. I made sure the internal temperature was over 165 F and took the skewers off.
I served it with Easy Grilled Vegetable Brochettes (my next post), Deli style coleslaw and rice.
The Verdict
I love hoisin with its deep rich sweet flavour. However, it can overpower chicken. I added the lemon juice to give it some brightness and the soy and chili to lighten the sweetness a bit. It turned out great. Best of all, SWMBO was happy.
Disco
