Grilled Chicken With Sesame-Chili Sauce

Recipe Ingredients

8 1/2 oz	241g	Plum sauce or 3/4 cup
		Sweet-and-sour sauce
1/3 cup	78ml	Hoisin sauce
1/3 cup	78ml	Soy sauce
3 tablespoons	45ml	Honey
3 tablespoons	45ml	Water
1 tablespoon	15ml	Water
1 tablespoon	15ml	Sesame seed
2		Garlic - minced
2 teaspoons	10ml	Gingerroot - grated or
1/2 teaspoon	2.5ml	Ground ginger
1 1/2 teaspoons	7.5ml	Oriental chili sauce or
		Several dashes bottled hot
		Pepper sauce
1/2 teaspoon	2.5ml	Five-spice powder
2		Broiler-fryer - up to -1/2, up to
		3-lb
		Chickens - quartered, or cut up

Recipe Instructions

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 under 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.

Serve sauce with chicken.

Make-ahead tip: The Sesame-Chili Sauce can be made up to 5 days ahead and stored, covered, in the refrigerator.

Source:
Lance Dean Velasquez, Moose's, San Francisco

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