Chicken with plum and Hoisin sauce
Tangy, sweet, savory and smoky chicken thighs and drumsticks with sticky plums and Hoisin sauce
Equipment
- 2 tinfoil trays (or use oven trays lined with baking paper to avoid too much washing up)
- grill or barbecue
- oven
Ingredients
- 800-1000 g chicken thighs and drumsticks between 8-10 pieces
- 500 g ripe plums washed, halved and stones removed
- 2-3 shallots peeled and roughly sliced
- 200 g tenderstem broccoli
- 1-2 spring onions or scallions thinly sliced for topping
For the marinade
- 2 tbsp toasted sesame oil
- 150 g Hoisin sauce I use Lee Kum Kee
- 2 tbsp soy sauce
- 1 tsp salt
- 2 large garlic cloves grated or minced
- 2 tsp ginger puree or grate a thumb size piece of fresh ginger
- 2 tbsp black vinegar optional or use rice vinegar
For the glazing
- 2 tbsp Hoisin sauce
- 1 tbsp soy sauce
Instructions
Marinate the chicken thighs and drumsticks
- In a large bowl, place the chicken thighs and drumsticks.
- Add the toasted sesame oil, soy sauce, salt, ginger, grated garlic, black vinegar and the all-important Hoisin sauce.
- Give everything a good mix to coat the chicken evenly. I use a tablespoon, but you can don disposable gloves and get stuck in there to massage the chicken pieces.
- Cover the bowl and leave the chicken to marinade for at least half an hour or best in the fridge overnight. The vinegar will help tenderise the meat.
Prepare the plums and vegetables
- Wash the plums, open them in halves (you may have to use a small knife to cut them in half) and remove the stones. Set aside.
- Peel the shallots and cut them in halves, then slice them roughly on their length. Set aside.
- Wash the tenderstem broccoli and cut any woody or hard stems. Pat them gently with paper towels, careful not to damage the florets. Set aside.
- With your spring onions, you will want to remove the root end (hairy bit 😊) and peel any leaves that are dry or wilted. Wash and dry with paper towels and slice thinly, slightly on a diagonal to get beautiful slices ready to scatter before serving.
Ready for the oven
- Preheat the oven for a few minutes to 200 ℃.
- Place the marinated chicken pieces in a shallow tinfoil tray and put the tray in the oven. If you are planning to cook this dish only in the oven, you can use a sheet pan or shallow oven tray.
- Bake the hoisin chicken thighs and drumsticks for 35 minutes until chicken thighs are nicely browned and cooked all the way through.
- I like to finish the cooking on the barbecue, but you can just do the next steps in the oven too.
Ready for the grill (BBQ)
- Place the shallots and tender stem broccoli in a tinfoil tray with one tablespoon of toasted sesame oil then put the tray on the grill at medium to high heat.
- After 5 minutes, check the shallots and broccoli and turn them gently. They should caramelise slightly, but not burn.
- Add the halved plums with the skin side down and turn the BBQ to medium.
- After 5 minutes, bring the baked chicken pieces to the grill and transfer the shallots, plums and broccoli in the tray with the chicken pieces.
- Turn gently to avoid smashing the plums.
- Brush the chicken pieces with the hoisin glazing.
- Cook on the grill for an additional 10 minutes. The sauce will be nice and bubbly and the chicken will get a nice smoky aroma.
Ready to serve
- Serve 2-3 chicken pieces per person alongside steamed basmati rice and spoon the lovely sticky sauce, tender stem broccoli and jammy plums around it.
- Scatter the sliced scallions on top.
- Enjoy!
Video
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