| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Chinese |
Chinese, Chicken |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Rice vinegar |
| 2 |
tb |
Vegetable oil |
| 1 1/2 |
tb |
Honey |
| 1 |
tb |
Each: Hoisin sauce, undiluted orange juice concentrate |
| 2 |
ts |
Soy sauce |
| 1 |
ts |
Chili paste, or more or less to taste |
| 1/2 |
ts |
Dry mustard |
| 2 |
sm |
Green onions, minced |
| 3 |
|
To 4 pounds chicken parts |
INSTRUCTIONS
Mix all ingredients, except chicken, in a small dish; whisk to combine.
Transfer to a large plastic food bag and add chicken. Seal bag tightly and
turn it over several times so the chicken is well coated. Refrigerate at
least 4 hours or overnight.
Prepare charcoal grill or preheat broiler.
Remove chicken from marinade and pat dry. Grill or broil chicken 6 inches
from heat source, brushing several times with remaining marinade, until
cooked. 20 to 30 minutes. Serve hot or at room temperature. Serves 6.
From: Asbury Park Press 09/23/92 Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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