Barbecued Chicken #2
 
           Stephen Ceideburg                 1/4 c  Hoisin sauce
      3 lb Chicken, cut into 8 pieces,         1 tb Cider vinegar
           -skin and fat removed, or:          1 tb Unsulfured molasses
      8    Skinless chicken breasts or         1 ts Reduced-sodium soy sauce
           -thighs                             1 ts Chinese chili paste with
    1/3 c  Tomato ketchup                           -garlic
 
  Precooking the chicken in the microwave or gently poaching it on the
  stovetop before finishing it on the grill ensures that the meat is cooked
  through but the sauce is not charred If you like a hotter sauce, increase
  the amount of chili paste.
  
  Arrange chicken pieces in a micro-proof dish, with the thickest parts
  toward the outside of the dish. Cover with vented plastic wrap and
  microwave at HIGH (100%) 8 to 10 minutes, or until tender, turning pieces
  twice.
  
  Alternatively, in a wide sauce-pan, cover chicken with cold water and bring
  to a simmer, skimming off any froth. Simmer gently until chicken is tender,
  10 to 12 minutes.
  
  Meanwhile, prepare the grill or preheat the broiler. In a small bowl, whisk
  together remaining ingredients.
  
  With tongs, remove the chicken from the dish or sauce pan and brush both
  sides generously with barbecue sauce. Grill over medium-high heat or broil,
  basting with the barbecue sauce often, until the chicken is glazed on the
  outside and no longer pink inside, about 5 minutes on each side.
  
  From an article by Susanne A. Davis, The San Mateo Times, 5/25/93.
  

Back