Filed Under: 30 minutes or more, Chicken, Child, Dinner, Pregnancy, Vegetables

Hoisin-Grilled Chicken & Vegetables

Zapping finger-licking chicken drumettes in the microwave first gives them a head start on the grill, but for safety's sake make sure you barbecue them immediately after microwaving. Look for hoisin sauce in the Asian section of your supermarket (it's great in stir-fries, too).

February 20th, 2007

Recipe by Rose Murray

"This is yummy, Mommy, and the skewers look like rainbows "“ can we make it again tomorrow?" Kristin, five-year old daughter of Connie and John B, Victoria
Prep Time
40 minutes
  • 1/4 cup(50 mL) each hoisin sauce and orange juice
  • 1/4 tsp (1 mL) cayenne (optional)
  • 1 tbsp (15 mL) vegetable oil
  • 8 (1-inch/2.5-cm) mini potatoes, scrubbed
  • 2 lb (1 kg) chicken drumettes
  • 8 cherry tomatoes
  • 1 zucchini, cut into 1-inch (2.5-cm) chunks
  • 1 sweet pepper, cut into 1-inch (2.5-cm) pieces
  • 8 sugar snap peas
  • 8 metal skewers (or wooden ones soaked in water for 20 minutes)
  1. In a small bowl, whisk together hoisin sauce, orange juice and cayenne. Remove 2 tbsp (25 ml) hoisin mixture to a medium bowl; set aside. Whisk oil into remaining hoisin mixture. Meanwhile, in a covered saucepan of boiling unsalted water, cook potatoes 10 minutes, until almost tender. Drain well; cool.

  2. Spread out drumettes in an 11- x 7-inch (2-L) shallow microwave-safe dish; cover loosely with wax paper. Microwave on High (100%) 10 minutes, stirring once halfway through cooking (drumettes won't be completely cooked). Drain off and discard any cooking juices. Preheat barbecue to medium.

  3. Add potatoes to hoisin mixture in larger bowl, along with tomatoes, zucchini, pepper and sugar snaps; toss well. Thread vegetables alternately onto skewers.

  4. Grill kebabs, with barbecue lid open, 5 minutes, turning often. Add drumettes to well-greased grill. Spoon half the hoisin mixture from small bowl over drumettes. Grill drumettes and kebabs, with barbecue lid open, 10 minutes, turning drumettes once and spooning over marinade, and turning kebabs often, until chicken is no longer pink inside and vegetables are tender.

Nutrients Per Serving

Per serving 495 calories, 29.3 g fat, 38 mg calcium, 372 mg sodium, 20.2 g carbohydrates, 2.5 g fibre, 36.7 g protein; excellent source of vitamin C, good source of iron

Hoisin-Grilled Chicken & Vegetables
Photo by Edward Pond
Food stylng by Marilyn Dunphy
Prop styling by Emily Vezér & Yuki Hayashi

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