For Sesame-Chili Sauce, in a small saucepan combine all of the ingredients
except chicken. Cook over medium heat till bubbly, stirring frequently.
Reduce heat. Cover and simmer for 5 minutes. Set aside. Rinse chicken;
pat dry with paper towels. If desired, remove skin from chicken and
discard. If using quartered chickens, break wing, hip, and drumstick
joints so the bird will lie flat during cooking. Twist wing tips under
backs. 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 pink. Brush with sauce frequently during the last
10 minutes of grilling. Transfer chicken to a serving platter. Heat any
remaining sauce either on the grill or stove top; pass with chicken.
Make-ahead tip: The Sesame-Chili Sauce can be made up to 5 days ahead and
stored, covered, in the refrigerator. Nutrition facts per serving (skin
on): 302 calories, 12g total fat (3g sat fat), 90mg chol, 477mg sodium,
13g carbo, 0g fiber, 33g pro. Daily Value: 4% vit. A, 1% vit. C, 2%
calcium, and 11% iron. If grilling away from home, make the sauce ahead
and place in a storage container. Transfer the rinsed and dried chicken
pieces to a sealed plastic bag and pack the chicken and sauce in a cooler.
Posted to MC-Recipe Digest V1 #171
Date: Sun, 28 Jul 1996 12:26:17 -0700
From: Carey Starzinger - BBQ Mailing List
NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com http://members.aol.com/garhow
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