BBQ Chicken with Sesame-Chili Sauce
 
  8 1/2 oz Jar plum sauce OR 3/4 cup           2 ts Gingerroot -- grated OR
           Sweet-and-sour sauce              1/2 ts Ground ginger
    1/3 c  Hoisin sauce                    1 1/2 ts Oriental chili sauce OR
    1/3 c  Soy sauce                                Several dashes bottled hot
      3 tb Honey                                    Pepper sauce
      3 tb Water                             1/2 ts Five-spice powder
      1 tb Water                               2    2-1/2 to 3-lb broiler-fryer
      1 tb Sesame seed                              Chickens; quartered -- or
      2    Cloves garlic -- minced                  -cut up
 
  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
  undr 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.

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