Hoisin Peanut Butter Grilled Chicken

Ok, Ok, I charred the hell out of this chicken.  I didn't mean to.  Honestly.  I blame it on the hoisin peanut butter glaze.  Yea... that's it... the glaze attracted the fire and caused ghastly burns.  Yea, that's what happened.  It just couldn't have been that I broke a big rule when it comes to grilling:  I walked away from the grill and left it unattended.  I know, I slapped my own hands, so no need to send over the rulers!!  The great thing is, it still tasted amazing!!  But still... It sure doesn't make for a good photo. :)

Despite how charred and burned this chicken looks, the final outcome was delicious.  The chicken was moist (thanks to brining of course) and so incredibly flavorful.  Though, I will admit, I am a sucker for anything with hoisin and/or peanut butter in it!

If you really want to see a good picture... something that truly does this chicken justice.. Check out Victor's site - Random Cuisine - plus he gives you a way to bake the chicken, just in case you don't want to make this on the grill.

Hoisin Peanut Butter Grilled Chicken
Adapted from Random Cuisine
- Serves 2 -
Printable Recipe 
Ingredients:
1/2 a whole chicken
2 cups water
1 1/2 Tablespoons kosher salt
1 1/2 Tablespoons granulated sugar
1 Tablespoon minced garlic
1 Tablespoons Aleppo peppers (or red pepper flakes)
1 large garlic clove, finely minced
3 Tablespoons hoisin sauce
2 Tablespoons creamy peanut butter
1/4 teaspoon ground ginger
1 Tablespoons low sodium soy sauce
1/4 teaspoon sesame oil
1 teaspoon lemon juice
1 teaspoon Sriracha

Directions:
Mix together the water, salt, sugar, garlic, and Aleppo peppers.  Place the chicken in a resealable bag inside a large bowl.  Pour the brine over the chicken, seal the bag, and refrigerate for at least 2 hours.  Remove chicken from brine and thoroughly rinse under cool water.  Pat dry and place in shallow dish.

Meanwhile, in a bowl, combine the garlic, hoisin, peanut butter, ginger, soy, sesame, lemon juice, and Sriracha.  Reserve half of the sauce.  Pour the other half of the sauce over the chicken and allow to marinate for 4 hours.

Preheat grill to 375 degrees.  Rub oil on the grill grates.  Shake off any access marinade from the chicken and place skin side down over direct heat.  Grill for 8 minutes.  Turn the heat off directly under the chicken, or move to indirect heat, and continue to grill another 10 minutes.  Flip the chicken, baste with 1 Tablespoon of the reserved sauce.  Let the chicken cook another 15-20 minutes or until the chicken reaches a temperature of 160 degrees F in the breast and 180 degrees F in the deep thigh.  Remove from grill and allow to rest 5 minutes.  Serve with any remaining sauce.  Enjoy!

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