hoisin-lime chicken
(replaced by a simpler vietnamese grilled potluck chicken)

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This started out as a Ming Tsai sauce, but then my husband went off-recipe-ing to convert it to a marinade. 

The original recipe starts with 2 cups of hoisin sauce and a heavy dose of fresh ginger. Two cups of hoisin sauce plus fresh ginger and makes A LOT of VERY strongly flavored sauce. Changes were in order.

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2 packaged bonless, skinless chicken thighs
3-4 cloves garlic, finely chopped
A bit of fresh ginger (maybe a skinny 1/2"), finely chopped, or a sprinkle of ground ginger
1/2 cup hoisin sauce
1/2 cup plum sauce

Canola oil, just enough to hold it all together, 
 (Maybe 2-3T?)
Juice of two limes
Hawaiian salt and black pepper, to taste

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Marinate, ideally for the afternoon, but at least 30 minutes. Grill.

NOTES:
1) We cut way down on oil. Original recipe used 1/4 cup plus 1T
2) The original recipe directed you to heat the sauce ingredients, then toss it in a blender and drizzle in the oil. This was way too much work. Stirring in a couple tablespoons of oil to help coat the chicken worked well.
3) I would consider adding even one more lime to punch up the flavor a bit more.
4) The original recipe does not use plum sauce. This was a good addition for a little sweetness and to cut the salty flavor of the hoisin.

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