1 Jar plum sauce, (8 1/2 oz) OR
3/4 cup Sweet-and-sour sauce
1/3 cup Hoisin sauce
1/3 cup Soy sauce
3 tbsp Honey
3 tbsp Water
1 tbsp Water
1 tbsp Sesame seed
2 Cloves garlic, minced
2 tsp Gingerroot, grated - OR
1/2 tsp Ground ginger
1 1/2 tsp Oriental chili sauce OR
Several dashes bottled hot pepper sauce
1/2 tsp Five-spice powder
2 Broiler-fryer chickens, =A5quartered or cut
(2 1/2 to 3)
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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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