1 (about 3 1/2 pounds) cut-up (8 pieces) chicken , skin removed from all but wings if you like
1/3 cup(s) hoisin sauce
1 tablespoon(s) soy sauce
1 teaspoon(s) sesame seeds
Instructions
In large bowl, stir sherry, sesame oil, five-spice powder, and
ground red pepper. Add chicken to spice mixture and toss until
evenly coated. Cover bowl and let stand 15 minutes at room
temperature, turning chicken occasionally.
Prepare charcoal fire or preheat gas grill for covered direct grilling
over medium heat.
Place chicken on hot grill rack. Cover grill and cook chicken 20 to
25 minutes or until juices run clear when thickest part of chicken is
pierced with tip of knife, turning pieces over once and removing
pieces to platter as they are done.
In small bowl, mix hoisin sauce and soy sauce. Brush hoisin-sauce
mixture all over chicken and return to grill. Cook 4 to 5 minutes
longer or until glazed, turning once. Place chicken on same platter;
sprinkle with sesame seeds.
Originally Submitted
6/25/2009
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