Chicken with BBQ sauce and Chinese cucumber salad

Ingredients:

Chicken

• 1 kg chicken thighs and drumsticks (separated)
• 3/4 cup hoisin sauce
• 3 green onions, coarsely chopped
• 5 cloves of garlic
• 1 (5 cm) ginger root, thinly sliced
• 1 jalapeño, stemmed and halved (to reduce heat, remove seeds)
• Juice and zest of 2 limes, plus lime wedges for serving
• 2 tbsp. l. rice vinegar

Salad

• 0.5 tbsp. rice vinegar
• 2 tablespoons of sugar
• 1 seedless cucumber, thinly sliced
• Half a red onion, sliced ​​into thin half rings

Preparation:

1. Prepare the chickenPreheat the grill to medium heat on one side. In a blender or food processor, combine the hoisin sauce, green onions, garlic, ginger, jalapeño, lime zest and juice, vinegar, and salt and pepper to taste. Blend until smooth. Season the chicken with salt.
   
   In a large bowl, combine it with the hoisin sauce mixture.
2. Prepare the saladIn a small saucepan, bring the vinegar, sugar, and 1.5 teaspoons of salt to a boil, stirring constantly. Remove from heat and stir in 1/4 cup of ice cubes to melt. In a serving bowl, toss the cucumbers and onions with the vinegar dressing. Refrigerate.
3. Grill the chicken over direct heat until crispy, about 5 minutes per side, brushing with the marinade. Then transfer to the cooler side of the grill, cover, and cook for another 10 to 15 minutes.
4. Serve the chicken with cucumber salad and lime wedges.