Hoisin Chicken with Cucumber Salad

Ingredients

• 1  cucumber seedless thinly sliced
• 1 piece ginger fresh sliced
• 5 cloves garlic 
• 0.8 cup hoisin sauce 
• 1  jalapeno stemmed halved for less heat (remove seeds )
• 2  juice of lime for garnish
• 4 servings kosher salt 
• 4 servings kosher salt and pepper freshly ground
• 0.5  onion red thinly sliced
• 0.5 cup rice vinegar 
• 2 tablespoons rice vinegar 
• 3  scallions coarsely chopped
• 2 pounds skin-on chicken thighs and drumsticks (separate pieces)
• 2 tablespoons sugar 

Equipment

• food processor
• bowl
• sauce pan
• blender
• grill

Directions

1. Prepare the chicken: Preheat a grill to medium on one side.
2. Combine the hoisin sauce, scallions, garlic, ginger, jalapeno, lime zest and juice, vinegar, and salt and pepper to taste in a mini food processor or blender; process until almost smooth. Season the chicken with salt; toss with the hoisin mixture in a large bowl.
3. Make the salad: Bring the vinegar, sugar and 1 1/2 teaspoons salt to a boil in a small saucepan, stirring.
4. Remove from the heat; stir in 1/4 cup ice cubes until melted. Toss the cucumber and red onion in a serving bowl with the vinegar mixture; place in the refrigerator.
5. Grill the chicken over direct heat until the skin is crisp, 5 minutes per side, basting with extra marinade.
6. Transfer to the cooler side of the grill; cover and grill until cooked through, 10 to 15 more minutes.
7. Serve with the cucumber salad and lime wedges.
8. Photograph by Antonis Achilleos