| 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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