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Prep Time: 15 Minutes Cook Time: 255 Minutes |
Ready In: 270 Minutes Servings: 4 |
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From Ming Tsai's Blue Ginger Cookbook. Includes marinating time Ingredients:
2 cups hoisin sauce |
4 tablespoons sambal oelek |
2 bunches scallions, white and green parts, chopped |
1 cup dry red wine |
1/2 cup gingerroot, finely chopped |
1/2 cup garlic, finely chopped |
2 teaspoons pepper, freshly ground |
4 chicken breasts, with drumettes |
4 chicken pieces, leg and thigh |
Directions:
1. In non-reactive dish large enough to hold chicken, combine hoisin, sambal oelek, scallions, wine, ginger, garlic, and pepper and mix.
2. Add chicken and turn to coat, cover, marinate, refrigerated, at least 4 hours and preferably overnight.
3. Heat outdoor grill or broiler.
4. Spray the grill with nonstick cooking spray.
5. Season chicken with salt to taste and grill or broil , turning once, until brown and the juices run clear when pricked with a fork at the joint, 12 - 15 minutes.
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