Barbecued Raspberry-hoisin Chicken

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 cup fresh raspberries or 1 cup frozen raspberries
• 3/4 cup hoisin sauce (thick spicy or sweet sauce found in the asian section of your store)
• 5 tablespoons rice vinegar, divided
• 1 garlic clove
• 1 strip orange zest (2 by 1/2 inch long)
• 1 tablespoon fresh ginger, chopped
• 1/8 teaspoon fresh ground black pepper
• 1 pinch crushed red pepper flakes (to taste)
• 1 1/2 lbs boneless chicken thighs, skinless, trimmed, each cut into 3 crosswise strips
• 2 1/2 cups water
• 1 cup long grain brown rice or 1 cup short grain brown rice
• 1/2 cup sliced scallion top, divided (not the tops)

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 preheat grill to medium-high or preheat the broiler to high.
• 5 meanwhile, remove the chicken from the marinade, scrape off excess(discard marinade), and thread onto 4 skewers, distributing equally.
• 6 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 4 inches from the heat source until cooked through, about 5 minutes per side.
• 7 just before serving, sprinkle the rice with the remaining 2 tablespoons vinegar and 1/4 cup scallions,fluff with a fork. sprinkle the chicken and rice with the remaining scallions. serve with the reserved dipping sauce.