Hoisin and Lime-Marinated Grilled Chicken

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I guess I was feeling a bit limey with this recipe because not only did I make the Hoisin and Lime-Marinated Grilled Chicken from the July 2007 issue of Cooking Light but I served it with Corn on the Cob with Lime Butter (recipe origin has slipped my memory).  I’d classify this as an Chinese dish due to the marinade’s ingredients of hoisin, soy sauce, and sesame oil. If you’ve read my P.F. Chang’s restaurant review you’d know I’m not a huge fan of Chinese cuisine so why would I make this dish? Well, for starters, my husband craves Chinese food, so once in awhile I throw him a bone (or egg roll for that matter). But mostly because I thought the marinade was interesting. I love using fresh ginger in my dishes, as I think it’s one of the most flavorful ingredients you can use for a dish. And I enjoy cooking with limes, as much as I love lemons. It can really freshen up a dish’s flavor in my opinion.

The flavors of the marinade were very fragrant and I was looking forward to this being a great base for the chicken. Although the chicken did remain moist during grilling, the flavors of the marinade were barely noticable. What I could taste was good, but not enought for me to make again.

I also served the chicken with a salad and grilled corn on the cob with a lime butter. This recipe I believe came from Martha Stewart. This is a great way to spice up your corn on the cob. We love getting fresh corn from our local farmers market every weekend. I think grilled corn really enhances the flavor and when it’s really good, it doesn’t need salt or butter. Because I was using some limes for the marinade, I whipped up this butter to use with the corn. This was excellent and a definite keeper!

Happy grilling!

Overall ratings:

Hoisin and Lime-Marinated Grilled Chicken – 3 stars

Corn on the Cob with Lime Butter – 4 stars

Lime Butter for Corn on the Cob

Using room tempature butter, add the juice of one lime to about a half a stick of butter. Also, add the zest of the lime to the butter and lime juice mixture. Add some sea salt and cayenne pepper to the mix, using your taste to be the judge. I like it not too spicy so just a little sprinkle will do. Keep in fridge until ready to serve.

Hoisin and Lime-Marinated Grilled Chicken


Save two breast halves from this dish to use later as a salad topping, tossed with rice noodles, or in Broccoli and Chicken Stir-Fried Rice. Serve with grilled pineapple rings. This recipe goes with Broccoli and Chicken Stir-Fried Rice


1/4 cup hoisin sauce
1 tablespoon grated peeled fresh ginger
2 tablespoons low-sodium soy sauce
1 teaspoon grated lime rind
2 teaspoons dark sesame oil
1/2 teaspoon kosher salt
8 garlic cloves, minced
6 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
Combine hoisin sauce, ginger, and next 5 ingredients (through garlic) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator for 2 hours, turning bag occasionally. Prepare grill.Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray, and grill for 5 minutes on each side or until chicken is done. Yield:  6 servings (serving size: 1 chicken breast half)CALORIES 243 (17% from fat); FAT 4.5g (sat 0.9g,mono 0.6g,poly 0.7g); PROTEIN 39.9g; CHOLESTEROL 99mg; CALCIUM 24mg; SODIUM 618mg; FIBER 0.4g; IRON 1.5mg; CARBOHYDRATE 6.4g Cooking Light, JULY 2007

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2 Comments »

  1. Marilyn said

    That looks quite scrumptious. I love hoisin sauce. I made bourbon chicken last night (with chicken thighs). It was so so good. I think I’m going to start using chicken thighs a lot more. They come out nice and juicy and tender! 🙂

  2. foodiedani said

    Thanks Marilyn! Yes, hoisin sauce is so good I could eat it plain! I always forget that chicken thights come out so much more flavorful than skinless boneless breasts. I need to cook more with them myself…

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