Prep 15 mins
Cook 45 mins
Fast and easy recipe for your grill. My family likes the sweet-hot flavors in this chicken. You can make the sesame-chili sauce up to 5 days ahead and store it in the refrigerator. I found this in a magazine, don't know which one cuz the clipping is very worn out.
- 1 (8 1/2 ounce) jar plum sauce or 3⁄4 cup sweet and sour sauce
- 1⁄3 cup hoisin sauce
- 1⁄4 cup soy sauce
- 3 tablespoons honey
- 3 tablespoons water
- 1 tablespoon sesame seeds
- 2 cloves garlic, minced
- 2 teaspoons grated ginger
- 1 1⁄2 teaspoons Asian chili sauce (I use Srirachi)
- 1⁄2 teaspoon five-spice powder
- 2 frying chicken, quartered or cut into 8 pieces
- For sesame-chili sauce: in a small saucepan combine all of the ingredients except chicken; cook over medium heat until bubbly, stirring frequently; reduce heat; cover and simmer for 5 minutes and set aside.
- Rinse chicken and pat dry; remove skin if desired.
- Place chicken, bone side down, on an uncovered grill over medium coals (or gas grill set to medium); grill for 20 minutes; turn, grill 15-25 minutes more or till tender and no longer pink (cut to test).
- Brush with sauce frequently during the last 10 minutes of grilling.
- Transfer chicken to a serving platter; heat any remaining sauce and pass with chicken.
5 stars for the sauce! I used it on some breaded chicken with broccoli and Thai rice noodles. It turned out delicious, even though I didn't have hoison or 5-spice. I used a pinch of cinnamon and black pepper as a substitute for the 5-spice.