3 tbsp Rice vinegar
2 tbsp Vegetable oil
1 1/2 tbsp Honey
1 tbsp Each: Hoisin sauce, undiluted orange juice concentrate
2 tsp Soy sauce
1 tsp Chili paste, or more or less to taste
1/2 tsp Dry mustard
2 small Green onions, minced
3 To 4 pounds chicken parts
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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
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