Ingredients

• 1 Jar plum sauce; (8 1/2 oz) OR
• 3/4 cup Sweet-and-sour sauce
• 1/3 cup Hoisin sauce
• 1/3 cup Soy sauce
• 3 tablespoons Honey
• 3 tablespoons Water
• 1 tablespoon Water
• 1 tablespoon Sesame seed
• 2 Cloves garlic; minced
• 2 teaspoons Gingerroot; grated - OR
• 1/2 teaspoon Ground ginger
• 1 1/2 teaspoons Oriental chili sauce OR
• Several dashes bottled hot pepper sauce
• 1/2 teaspoon Five-spice powder
• 2 Broiler-fryer chickens; =A5quartered or cut
• (2 1/2 to 3)

Directions

• 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; pass with chicken.
• Make-ahead tip: The Sesame-Chili Sauce can be made up to 5 days ahead and stored, covered, in the refrigerator.
• Nutrition facts per serving (skin on): 302 calories, 12g total fat (3g sat fat), 90mg chol, 477mg sodium, 13g carbo, 0g fiber, 33g pro.
• Daily Value: 4% vit.
• A, 1% vit.
• C, 2% calcium, and 11% iron.
• If grilling away from home, make the sauce ahead and place in a storage container.
• Transfer the rinsed and dried chicken pieces to a sealed plastic bag and pack the chicken and sauce in a cooler.
• Posted to MC-Recipe Digest V1 #171 Date: Sun, 28 Jul 1996 12:26:17 -0700 From: Carey Starzinger – BBQ Mailing List NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA g.
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