Grilled chicken and plums in hoisin sauce

Ingredients:

• 8 chicken thighs with skin and bones (0.9 - 1.2 kg)
• 1/3 cup hoisin sauce
• 2 tbsp. l. rice vinegar
• 2 tbsp extra-virgin olive oil, plus more for greasing the grill
• 1 tsp grated peeled ginger
• 4 plums, halved and pitted
• 6 cups arugula
• Juice of half a lemon
• 2 tbsp roasted salted cashew nuts, chopped

Preparation:

1. Preheat the grill to medium heat. In a bowl, combine the hoisin sauce, rice vinegar, 1 tablespoon olive oil, ginger, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Transfer 3 tablespoons of the mixture to a separate large bowl; add the chicken and toss to coat. Add the plums to the remaining mixture and toss to coat.
2. Brush the grill grate with olive oil. Add the chicken, skin-side down, and grill until cooked through and crispy, 10 to 12 minutes per side; transfer to a large plate. Place the plums, cut-side down, on the grill; grill until tender, 3 to 5 minutes. Transfer to the plate with the chicken.
3. Toss the arugula with the remaining 1 tablespoon olive oil, lemon juice, and cashews; season with salt to taste. Serve with the roasted chicken and plums.