[blindweightwatcher] Barbecued Raspberry-Hoisin Chicken

  • From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
  • To: <blindweightwatcher@xxxxxxxxxxxxx>
  • Date: Sun, 7 Jun 2009 18:11:28 -0500

Barbecued Raspberry-Hoisin Chicken 

 

Quick Info: 

 

 Servings

Contains Wheat/Gluten

Diabetes-Friendly

 

Nutritional Info (Per serving): 

 

Calories: 398, Saturated Fat: 3g, Sodium: 313mg, Dietary Fiber: 4g, Total Fat: 
11g, Carbs: 44g, Cholesterol: 86mg, Protein: 28g 

 

Carb Choices: 3 

 

Recipe Source:

 

Eating Well  

 

Prep Time: 45 mins

 

Total Time: 2 h 45 mins

 

Ingredients

list of 12 items

1 cup(s) raspberries 

3/4 cup(s) hoisin sauce 

5 tablespoon vinegar, rice 

1 clove(s) garlic 

1 slice(s) orange peel (zest), grated 

1 tablespoon ginger 

1/8 teaspoon pepper, black ground 

1 pinch pepper, red, crushed 

1 1/2 pounds chicken, thighs, boneless, skinless 

2 1/2 cup(s) water 

1 cup(s) rice, brown 

1/3 cup(s) scallion(s) (green onions) 

list end

 

Preparation

 

Combine raspberries, hoisin sauce, 3 tablespoons rice vinegar, garlic, orange 
zest, ginger, pepper and crushed red pepper in a blender or food processor.

Blend or process until smooth, about 1 minute. Set aside 1/4 cup for a dipping 
sauce.

Transfer the remaining marinade to a medium bowl and add chicken; stir to coat. 
Cover and refrigerate for at least 2 hours and up to 24 hours.

Combine water and rice in a medium saucepan and bring to a boil. Cover, reduce 
heat to a simmer and cook until most of the liquid has been absorbed, 40

to 50 minutes. Remove from the heat and let stand, covered, until ready to 
serve.

Preheat grill to medium-high or preheat the broiler to high.

Meanwhile, remove the chicken from the marinade, scrape off excess (discard 
marinade), and thread onto 4 skewers, distributing equally.

Grill the chicken until browned and cooked through, 3 to 4 minutes per side. If 
using the broiler, place the chicken on a broiler pan coated with cooking

spray and broil 4 inches from the heat source until cooked through, about 5 
minutes per side.

Just before serving, sprinkle the rice with the remaining 2 tablespoons vinegar 
and 1/4 cup scallions; fluff with a fork. Sprinkle the chicken and rice

with the remaining scallions. Serve with the reserved dipping sauce. 

 

Everyday Health Network

Copyright © 2009 Waterfront Media, Inc.

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