BBQ Hoisin Chicken

I am a massive fan of hoisin - it's the perfect combination of that that sweet, salty umami goodness! But if you are not a fan, any sticky sauce will do like a teriyaki or Korean BBQ sauce. This is one of my go to dinners that everyone loves at home. Please note prep time is for the BBQ heating time.

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Ingredients

chicken thighs 4
cucumber ½ (sliced)
vinegar 1 tbsp
avocado 1 (sliced)
Veetee heat & eat sticky rice pots 2
hoisin sauce 4 tbsp
sesame seeds 1 tbsp

Method

Prepare Chicken

Cook the chicken

Lay the chicken thighs flat and put two skewers either side of the thigh, or cook without the skewer if preferred.
Light the BBQ and start cooking your chicken. You will need a direct (hot) and indirect (cooler) setup, so shuffle the coals all to one side and have one without any coals.
The fat on the chicken will cause flare ups. When that happens, move the chicken away so it does not burn.

Prep the pickled cucumber

Slice the cucumber super thin, then mix with a splash of vinegar and salt. Set aside for 5 minutes.

Cook the rice

Heat the Veetee heat & eat sticky rice pots as per packet instructions.

Glaze Chicken

When the chicken is almost cooked, mix half the hoisin sauce with a little splash of water and brush over the chicken as it's cooking to form a sticky glaze.

Plate Up

Slice the avocado.
Load up each bowl with sticky rice, chicken, cucumber, avocado, extra dollop of hoisin sauce, and a good sprinkle of sesame seeds.

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