| Cuisine: Oriental | Type: Main Course | Serves: 8 to 10 |
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Source:
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Attributes:
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Grill |
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Comments:
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The sauce can be made up to 5 days ahead and stored, covered, in the refrigerator. |
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Serving Suggestions:
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Ingredients:
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1 - 8 oz jar plum sauce 1/3 cup hoisin sauce 1/4 cup soy sauce 3 tbs. honey 3 tbs. water 1 tbs. sesame seeds 2 cloves minced garlic 2 tsp. grated ginger root 3 to 4 dashes hot pepper sauce 1/2 tsp. five-spice powder 2 quartered chickens |
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Instructions:
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1. Make sauce first. In a small saucepan, combine all of the ingredients except chicken. Cook over medium heat till bubbly, stirring often. Reduce heat. Cover and simmer for 5 minutes. Set aside. 2. Rinse chicken, pat dry with paper towels. If desired, remove skin and discard. Break wing, hip and drumstick joints so chicken will lay flat during cooking. 3. Place chicken, skin side down, on an uncovered grill directly over medium coals. Grill for 20 minutes. Turn; grill 15 to 25 minutes more or till tender and no longer with pink juices. Brush chicken with sauce frequently during the last 10 minutes of grilling. 4. Transfer chicken to serving platter. Heat any remaining sauce on grill or stove top and pass with chicken. |
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Related recipes:
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None |
2001-03-10