1/4 cup hoisin sauce
3 pounds chicken -- cut into 8 pieces,
- skin and fat removed -- or
8 skinless chicken breasts or thighs
1 tablespoon cider vinegar
1 tablespoon unsulfured molasses
1 teaspoon reduced-sodium soy sauce
1 teaspoon Chinese chili paste with
- garlic
1/3 cup tomato ketchup
Instructions:
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.
