A Cocoa Lover's gift box (natural cocoa, hot chocolate mix, sweet cassia cinnamon, & a hint of mint hot chocolate mix....mmmmmmmmmmm)
AND a 16oz box of Giada's very own Fusilli Col Buco pasta, a hand-held mandoline slicer, and a pair of kitchen shears (every kitchen needs one)To enter, all you need to do is leave a comment on this post telling me what your all time favorite food is. (US residents only, sorry!) If you could eat only one thing from here until eternity, what would it be? For me, it would have to be a toss up between sushi or pasta...more specifically, caterpillar rolls or my grandma's mac & cheese! YUM YUM & YUM! You may only enter once and winners will be picked at random with the help of Random.org. You have until 9pm Monday, May 10th, 2010 to enter. Winners will be announced Tuesday the 11th. Good luck everyone!
Now, on to the recipe!! I love that there are like a million and twelve different flavors of barbecue sauce. I'd like to be able to try making them all, but that may be impossible. This, my friends, is so far my second favorite...the first being a recipe I have not posted yet, but I'll get there. Hoisin...I've talked about it before...maybe you are tired of seeing recipes with this ingredient in it...maybe not...either way, it has become a flavor I am totally hooked on.
One thing to know about this recipe...the longer the chicken marinates, the better it will be! Try and give yourself at least 8 hours of marinating time (4 if you really, really, really have to). I actually put it together just as I was leaving for work.. it soaked for about 12 hours and it was delicious! Cook time is all you have to worry about once it's done marinating and depending on the method of cooking and the size of the breasts, that can take anywhere from 15-20 minutes. Simple.. and just in time for the warm summer weather!!!
Hoisin Barbecued ChickenAdapted from Cooking Light
4 boneless, skinless chicken breasts
2/3 cup hoisin sauce
2 Tablespoons rice vinegar
3 Tablespoons low-sodium soy sauce
3 Tablespoons ketchup
2 Tablespoons brown sugar
3-4 teaspoons chili paste
To prepare barbecue sauce, combine all ingredients except the chicken, in a medium bowl.
Place the chicken in a Ziploc bag and pour 1/4-1/2 cup of the barbecue sauce over it. Seal and let marinate in the refrigerator for 8-12 hours. Cover the leftover sauce and store in the refrigerator.
Barbecue the chicken on a preheat grill (you can also bake this at 375-400 degrees for about 20 minutes too). Baste with some of the sauce (you can leave some aside to pour or dip the chicken in after it's cooked too). Keep an eye on the chicken, you don't want it to burn! Cook until chicken is no longer pink in the middle about 5-7 minutes on each side. Enjoy!