| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Grilled |
12 |
servings |
INGREDIENTS
| 1 |
|
8 1/2 ounces plum sauce or 3/4 cup |
|
|
Sweet-and-sour sauce |
| 1/3 |
c |
Hoisin sauce |
| 1/3 |
c |
Soy sauce |
| 3 |
tb |
Honey |
| 3 |
tb |
Water |
| 1 |
tb |
Water |
| 1 |
tb |
Sesame seed |
| 2 |
|
Cloves garlic; minced |
| 2 |
ts |
Gingerroot; grated or |
| 1/2 |
ts |
Ground ginger |
| 1 1/2 |
ts |
Oriental chili sauce or |
|
|
Several dashes bottled hot |
|
|
Pepper sauce |
| 1/2 |
ts |
Five-spice powder |
| 2 |
|
Broiler-fryer; up to -1/2, up to |
|
|
; 3-lb |
|
|
Chickens; quartered, or |
|
|
Up |
INSTRUCTIONS
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
undr 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. Serve sauce with chicken.
Make-ahead tip: The Sesame-Chili Sauce can be made up to 5 days ahead and
stored, covered, in the refrigerator.
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