Hoisin Grilled Chicken
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Hoisin Grilled Chicken

Hoisin Grilled Chicken

with Sesame Veggies and Buttered Rice

The grill makes this fuss-free summer recipe a breeze! Sweet and sticky hoisin-glazed chicken tenders pair up with sesame soy veggies for a scrumptious dinner to enjoy outdoors with your crew.

Family Friendly
Quick Prep

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

340 g

Chicken Breast Tenders

1 tbsp

Chili-Garlic Sauce

1 tbsp

Sesame Seeds

(Contains Sesame)

¼ cup

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

¾ cup

Parboiled Rice

160 g

Sweet Bell Pepper

200 g


1 tbsp

Sesame Oil

(Contains Sesame)

1 tbsp

Soy Sauce

(Contains Soy, Wheat)

1 tbsp

Rice Vinegar

(Contains Sulphites)

3 g


Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp


¼ tsp


0.12 tsp



Nutrition Values

Calories780 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate84 g
Sugar19 g
Dietary Fiber4 g
Protein48 g
Cholesterol155 mg
Sodium1640 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl
Silicone Brush


Cook rice

Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat grill to 500°F over medium-high heat.

Bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 15-18 min. Remove from heat and keep covered.

Toast sesame seeds

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.


Core, then quarter pepper. Cut zucchini into 1/4-inch slices, lengthwise. Peel, then mince or grate garlic. Pat chicken dry with paper towels. Season with salt and pepper. Stir together hoisin sauce, chili garlic sauce (NOTE: Reference heat guide), half the soy sauce and half the vinegar in a small bowl. (NOTE: This is your hoisin BBQ sauce.)

Make sesame-soy sauce

Heat the same pan (from step 2) over medium-high. When hot, add sesame oil and garlic. Cook, stirring constantly, until fragrant, 30 sec. Remove pan from heat. Carefully stir in remaining vinegar and remaining soy sauce.

Grill veggies and chicken

Add peppers and zucchini to one side of the grill. Close lid and grill veggies, flipping once, until tender-crisp, 6-8 min. Add chicken to the other side of the grill, close lid and grill until cooked through, 3-5 min per side.** When chicken is done, brush one side with some hoisin BBQ sauce, then grill, until caramelized, 1 min. Flip, then brush the other side with some hoisin BBQ sauce. Grill, until caramelized, 1 min.

Finish and serve

Cut veggies into bite-sized pieces. Add to the pan with sesame-soy sauce. Sprinkle over some sesame seeds and season with salt, pepper and 1/8 tsp sugar (dbl for 4 ppl). Toss to coat. Add 2 tbsp butter (dbl for 4 ppl) to rice, then fluff with a fork until butter melts. Divide rice between plates, then spoon veggies over top. Serve chicken alongside. Sprinkle remaining sesame seeds over top. Serve any remaining hoisin BBQ sauce on the side for dipping.