I saw a recipe for Hoisin Sriracha Chicken and thought “this looks lovely, I’ll make it tonight”. Sadly we were out of Sriracha sauce but did have ancho chili paste. So I used that instead.
And thus Ancho Chili and Hoisin Chicken was born. The spicy and vibrant ancho chili paste paired perfectly with hoisin flavours. The dish was completed with a tasty side of peppers stir fried in toasted sesame oil with a little pineapple juice.
Ancho Chili and Hoisin Chicken
- Sharp knife
- Chopping board
- Small and large bowl
- Roasting tray and rack
- Wok or frying pan
- Kitchen towel
The ingredients include those for a side of stir fried peppers. You can of course serve with a different side dish.
- 12 chicken thighs
- 1-2 tbsp sesame seeds
- 1 red pepper
- 1 orange pepper
- 1 yellow pepper
- 1 onion
- 1 tbsp groundnut oil
- 1 tbsp pineapple juice
- 1 tbsp butter
- 4 garlic cloves
- 6 tbsp Hoisin sauce
- 1-4 tbsp ancho chili paste*
- 3 tbsp honey
- 3 tbsp chipotle paste
- 3 tbsp spiced rum
- 2 tbsp dark soy sauce
* – ancho chili paste has a strong, spicy taste. Add 1 tbsp, taste the sauce and if you prefer it a bit more spicy, add another tbsp, and keep going until it’s how you like it. I prefer it with 3 tbsp, I find this balances with the hoisin flavours. My wife prefers less, so I make two batches of the base sauce and add differing amounts of ancho chili paste to each.
I’ve cooked this in an oven and a Big Green Egg. When cooking in the Egg, I add a single hickory smoking chunk to the charcoal, this accentuates the flavour of the ancho chili.
- Peel and crush the garlic cloves. Combine them with the ancho chili and chipotle pastes, spiced rum, honey, soy sauce and hoisin sauces in a small bowl. Mix to create a marinade.
- Pat the chicken thighs dry with kitchen towel, place them in a large bowl and coat with marinade. Leave for 20 mins. Meanwhile, preheat the oven/Egg to 190°C/375°F (Egg setup is indirect). Chop the onion and red, yellow and orange peppers into bite-sized chunks.
- Place the marinated chicken thighs on a wire rack over a roasting tray (or for an Egg directly on the grid). Put the tray into the oven/Egg and cook for 35-40 mins, or until the internal temperature of the thighs is at 74°C/165°F.
- When the chicken is 6-7 mine from ready, heat up the groundnut oil in a wok/pan. Stir fry the onion for 2 mins, then add the pepper chunks, pineapple juice and butter. Stir fry for a further 2-3 mins until the peppers are slightly soft.
- Serve the chicken with the peppers and onions, sprinkling with the sesame seeds.
Hints, Tips and Pictures
- The recipe is derived from one for hoisin sriracha chicken. You can substitute the ancho chili paste for sriracha sauce.
- If cooking in an Egg, line the platesetter with silver foil for ease of cleaning afterwards.
- If you’re pressed for time, cut the thighs into bite-sized chunks before marinating, then soak in the marinade and stir-fry in a separate wok to the onion and peppers. I have tried this, personally I think it tastes better when cooked in an oven or Egg.
- The marinade also works with pork chops. I use slightly less ancho chili for this, more than that overwhelms the natural pork flavour.