Grilled Chicken Thighs with Hoisin Barbecue Sauce

Hoisin sauce is a barbecue sauce – according to the bottle that I bought…. The label said Hoisin Barbecue Sauce – in English.

I love the labels on the stuff at the Asian market! Sometimes they’re Chinese and French, sometimes Vietnamese and English, sometimes French and English…. Often I can find the same, exact product with different labels in different languages.

Back to the Hoisin sauce…..

I love the sauce, but it’s too thick (in my opinion) to use as a barbecue sauce for grilled chicken.

So, I modified it a bit.

Grilled Chicken Thighs with Hoisin Barbecue Sauce

Total time: 35 minutes

 Ingredients:

  • 4 chicken thighs
  • 4 tbs Hoisin Barbecue Sauce
  • 1 tbs sweet soy sauce
  • 2 tbs red wine
  • 1 tbs olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp ground ginger
  • 1/2 tsp paprika
  • 1/4 tsp celery salt

chicken_hoisin

 Instructions:

  • Mix all ingredients for celery salt and paprika. Rub on chicken.
  • Cook thighs on barbecue grill for 25 minutes, turning once or twice.
  • Mix remaining ingredients for Barbecue Sauce, divide and put into two bowls.
  • Using sauce in one bowl, baste both sides of the chicken several times.
  • They’ll be done when they are nicely browned and the juices run clear when pierced with a knife.
  • Serve with the remaining sauce on the side.

Print Recipe

Do you ever have days when you’re just in a bad mood? When you just want to snap at everyone and everything? For no reason?

Okay, I have a reason.

My tomatoes have blight.

I love all the green beans we’ve been eating, as well as the chard and the zucchini.

I am looking forward to the acorn squashes and the butternut squashes and the spaghetti squashes.

I’ll be thrilled if we get sweet corn (last year corn smut destroyed the crop).

But all of that pales beside the thought of no tomatoes.

When tomatoes re in season, we both eat several, freshly picked tomatoes, every day and we do that for at least two months.

Summer won’t be summer without garden-ripened tomatoes.

I might as well not have bothered with any of it.

I’m going to have a major case of the ‘poor-me’s’.

A friend said there are a few possible reasons for the blight: one being the cool damp weather we’ve been having every few days, and the other is all that lovely manure we put on. It seems that when some plants get too much of a good thing they grow up weak and wimpy.  Apparently they need a hard youth to make them strong.

Humpf! Sounds like something my parents would say….

I cut off all the infected leaves and now I have naked tomato plants/

Then we went to the garden store to get Bouillie Bordelaise (the stuff we sprayed on our grape vines) and a sprayer.

Now I have lovely blue, naked tomato plants….

Just like all the grape vines.

When I’m in a better mood I’ll go take a photo of my blue tomatoes…. But for now….

Poor, poor pitiful me…..

Fingers crossed it’s not too little too late.

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6 thoughts on “Grilled Chicken Thighs with Hoisin Barbecue Sauce”

  1. Oh, that’s just not fair! After all the hard work, too! I feel your pain. But don’t let summer tomatoes slip by. They are worth a trip to the farmers market.

  2. Sigh. It’s not fair is it? I have read about feeding tomato plants too much. I have two in the garden with lots of good compost that are struggling (too many foggy days) and two volunteers in the greenhouse that receive spotty water and are green, healthy and putting out blossoms (always late season around here). Go figure. My sis in Colorado puts “walls of water” around her tomatoes and gets killer crops every year – even if it snows in June!

  3. A gallon of water, one tablespoon baking soda and one teaspoon oil. Add the oil after the baking soda, shake it really good and lightly spray. It won’t kill what’s there I don’t think, but it will help keep the rest of the plant from getting it and it’s natural. Just don’t overspray because the oil will keep the plant from breathing if you use too much.

    And I’m really sorry. There’s nothing like a big, warm, just picked tomato between two slices of fluffy white bread smothered in mayo. That’s lunch and dinner for me in the summer. But there’s always next year….

  4. Zoomie, I have tons of tomatoes on the plants…. if they ripened my freezer would be full and I would be very happy… I’m keeping my fingers crossed that some will be saved.

    Christine, every time I think I know what I’m doing I get blindsided and realize I know nothing. I understand why farmers talk and complain about the weather constantly LOL

    nightsmusic, I sprayed the Bordeaux mix – it’s what is used on all the vines in France… and a lot of tomatoes, according to the guy at the garden store. Thanks for the tip – added to my gardening book

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