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Hoisin Glazed Chicken Skewers 4

She Who Must Be Obeyed announced she wanted brochettes for dinner. This is no problem, I love brochettes. I found some boneless skinless chicken breasts in the fridge and fired up the Louisiana Grills Pellet Smoker.

I mixed up the glaze ingredients.

Hoisin Glazed Chicken Skewers 1

I cut the chicken to 1 inch cubes. I sprinkled Louisiana Grills Chicken Seasoning on them and put them on bamboo skewers that had been soaked in water for 1/2 hour.

Hoisin Glazed Chicken Skewers 2

I brushed them with the glaze and put them on the grill that had been preheated to 350 F. You can put them on a rack over a tray in a 350 F oven or cook by the indirect method in a barbecue.

After 15 minutes, I turned them and brushed with the glaze.

Hoisin Glazed Chicken Skewers 3

I smoked for 15 minutes and brushed with glaze twice more for a total of 45 minutes. I gave them a last brush of glaze and smoked for 5 more minutes.

Hoisin Glazed Chicken Skewers 4

We served it with Easy Vegetable Brochettes (next post), rice and deli style coleslaw.

Hoisin Glazed Chicken Skewers at

The Verdict

Hoisin has a wonderful deep sweet flavour that could overpower chicken. I think the lemon juice gives this a freshness that offsets the sweetness. It makes a great balance and I really recommend this glaze.

The Old Fat Guy

Hoisin Glazed Chicken Skewers

Yield: 3 skewers

Hoisin Glazed Chicken Skewers


  • 50 ml (1/4 cup) Hoisin sauce
  • 25 ml (2 tablespoons) soy sauce
  • 25 ml (2 tablespoons) chili sauce (may substitute all or part Asian chili sauce for spicier version)
  • 10 ml (2 teaspoons) lemon juice
  • 5 ml (1 teaspoon) ground ginger
  • 15 ml (1 tablespoon) chicken seasonings or rub (use any brand you like)
  • 500 grams (1 pound) boneless chicken meat (thighs or breasts)


  1. Mix Hoisin, soy sauce, chili sauce, lemon juice and ginger in a bowl.
  2. Cut the chicken into 1 inch cubes.
  3. Toss the chicken with the chicken seasonings or rub.
  4. Put the chicken pieces on 3 bamboo skewers that have been soaked in water for 1/2 hour.
  5. Brush the chicken with the glaze and put it in a smoker that has been preheated to 350 F. You can also cook them on a rack over a tray in a 350 F oven or indirectly on a barbecue.
  6. After 15 minutes, turn and brush the chicken.
  7. Turn and brush the chicken twice more at 15 minutes intervals for a total smoke time of 45 minutes.
  8. Brush the chicken one last time and cook for 5 minutes more.
  9. Make sure the internal temperature of the chicken is over 165 F and serve.
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