Hoisin Chicken with Pickled Cucumber Salad

• Gluten free

• Meat

  • 1 1/2 lb Chicken drumsticks

• Produce

  • 1/4 cup Cilantro
  • 1 English cucumber
  • 2 Garlic cloves
  • 1 Lime, Juice of
  • 2 Scallions
  • 1 Shallot, large
  • 1 Thumb size ginger

• Condiments

  • 1/2 cup Hoisin sauce
  • 1 tbsp Sriracha sauce

• Baking & Spices

  • 1 tbsp Granulated sugar
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 5 1/2 tbsp Rice wine vinegar

Found on pickledplum.com

Description

Ingredients

• For the chicken:
• 1½ - 2 pound chicken drumsticks
• ½ cup hoisin sauce
• 2 scallions, roughly chopped
• 2 garlic cloves
• 1 thumb size ginger, peeled and roughly chopped
• 1 tbsp sriracha sauce
• juice of 1 lime
• 1½ tbsp rice wine vinegar
• For the salad:
• ¼ cup rice wine vinegar
• 1 tbsp granulated sugar
• ½ tsp kosher salt
• 1 English cucumber, finely sliced
• 1 large shallot, finely sliced
• ¼ cup cilantro

Directions

• Preheat oven to 375ºF.
• Put chicken drumsticks in a large bowl and season with salt and pepper.
• Put hoisin sauce, scallions, garlic, ginger, sriracha sauce, lime juice and rice wine vinegar in a blender and blend until smooth. Pour half of the sauce on top of the drumsticks and reserve the other half for later.
• Let the chicken marinade for 20 minutes.
• Line a cooking tray with non stick foil and lay chicken drumsticks on top. Brush sauce on top (from the marinade, NOT the reserved sauce) and bake for 15 minutes. Take the tray out of the oven, turn the drumsticks over and brush with sauce again. Bake for another 15 minutes.
• Turn the oven to broil, brush a little more sauce on the chicken and broil on each side for 3-5 minutes, until the skin is golden brown. Alternatively, you can transfer the chicken drumsticks on to a grill pan and grill each side for a few minutes, until charred marks appear.
• Put cucumber and shallot in a bowl and set aside.
• In a small pan over medium heat, add rice wine vinegar, sugar and salt and cook until sugar has melted (about 2 minutes). Pour sauce over the cucumber and shallot and toss to coat evenly.
• Serve hoisin chicken with reserved hoisin sauce, to use as a dipping sauce. Top with cilantro and a small handful of pickled cucumber salad.
• Serve with white rice.