|
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.
About the author:
Grab more free recipes over at http://www.recipe-directory.net
|
|
