| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Asian |
Asian, Barbecue, Poultry |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chicken Broth |
| 3 |
tb |
Soy Sauce |
| 1 |
ts |
Cornstarch |
| 2 |
ts |
Sesame Oil |
| 1 |
ts |
Sugar |
| 1 |
|
Clove Garlic; Minced |
| 1 |
tb |
Sesame Seeds |
| 2 |
lb |
Chicken Pieces; Breast, Thigh, Drumstick |
| 1 |
lg |
Red Or Green Sweet Pepper; Cut Into 1" Strips |
| 1 |
md |
Zucchini; Halved Crosswise, Cut Into 3 1" Strips |
INSTRUCTIONS
SAUCE
POULTRY
VEGETABLES
For Sauce: In a small saucepan combine all sauce ingredients except the
same seeds. Cook and stir until thickened and bubbly. Cook and stir for 2
minutes more. Stir in sesame seeds. Remove from heat; set aside.
To Prepare Poultry: If desired, remove skin from chicken. Rinse chicken;
pat dry.
To Cook by Direct Grill Method: Place chicken, bone side up, on the grill
rack of an uncovered grill. Grill directly over medium coals for 35 to 45
minutes or till chicken is tender and no longer pink, turning once halfway
through grilling time and brushing frequently with sauce the last 10
minutes of grilling. Place the pepper and zucchini beside the chicken
perpendicular to the wires on the grill rack for the last 10 minutes of
grilling, brushing occasionally with sauce.
To Cook by Indirect Grill Method: In a covered grill arrange preheated
coals around a drip pan. Test for medium heat above the pan. Place chicken,
bone side down, on the grill rack over the drip pan. Cover and grill for 50
to 60 minutes or till chicken is tender and no longer pink, brushing
frequently with sauce the last 10 minutes of grilling. Place the pepper and
zucchini beside the chicken perpendicular to the wires on the grill rack
for the last 15 minutes of grilling, brushing occasionally with sauce.
Recipe by: Better Homes + Gardens "Grill it Right" Posted to TNT -
Prodigy's Recipe Exchange Newsletter by "Bob & Carole Walberg"
<walbergr@mb.sympatico.ca> on Aug 17, 1997
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