Barbecued Raspberry Hoisin Chicken

This is a beautiful, out-of-this-world flavored dish! You will love this, simply put! i do hope you will try this, and share it with your friends. note: when preparing orange zest, only use the orange part, the white part is very bitter and does not go into the recipe. You can marinate the chicken up to 24 hours in the refrigerator.

Steps

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 bowl.

Cover and 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 , 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 .

Ingredients

fresh raspberries, hoisin sauce, rice vinegar, garlic clove, orange zest, fresh ginger, fresh ground black pepper, crushed red pepper flakes, boneless chicken thighs, water, long grain brown rice, scallion top