Hoisin-Glazed Grilled Chicken Legs with Napa Cabbage Slaw
Go to virtually any barbecue and chances are you’ll see a pile of grilled chicken and a heaping bowl of coleslaw. We wanted Asian inspired versions of these crowd pleasers that were ideally suited to one another’s flavors.
Why This Recipe Works
For a simple barbecue sauce for our Hoisin-glazed grilled chicken recipe, we whisked together hoisin sauce, which already contains soy sauce, chiles, garlic, and other spices, with some rice vinegar for acidity and brightness, minced ginger and Asian chili paste for heat, and Chinese five-spice powder (cinnamon, fennel, peppercorns, star anise, and cloves) for depth. To dress the slaw for our napa cabbage slaw recipe, we whipped ingredients we already had out for the sauce—rice wine vinegar, ginger, soy sauce—with a bit of oil. For a burst of color and a bit of crunch, we folded thin strips of pepper into the napa cabbage.
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