3/4 Cup hoisin sauce
3 scallions, coarsely chopped
5 cloves garlic
1 2-inch piece of fresh ginger, sliced
1 jalapeno pepper, stemmed and halved (remove seeds for less heat)
Zest and juice of 2 limes
2 Tablespoons rice vinegar
Kosher salt and pepper
2 Pounds skin-on chicken thighs & drumsticks (separate pieces)
Directions
Combine 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.
Grill the chicken over direct her until the skin is crisp, 5 minutes per side, basting with extra marinade.
Transfer to the cooler side of grill, cover and grill until cooked through, 10-15 more minutes.
Note: I have cooked this entirely on the heat of the grill and I have also baked in the oven. Don’t worry about the transferring to indirect heat. Just cook as you normally would bake or grill chicken. I have let this marinade for a few hours or just used the sauce like I would use barbecue sauce. Since I don’t like a lot of lime I cut the lime to the juice of one lime and it was perfect.