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Plum-Glazed Grilled Chicken
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Cooking at Home-CIA, 2003
| Plum Glaze: | |
| 1/4 c. | Chinese rice wine, or dry sherry wine |
| 1/4 c. | soy sauce |
| 1/4 c. | plum sauce |
| 3 Tb. | rice wine vinegar |
| 3 Tb. | honey |
| 1 tsp. | salt |
| 1/2 tsp. | freshly ground black pepper |
| 2 | chickens (2 1/2-3 lb. each), cut into eighths and trimmed |
For the glaze, combine the rice wine, soy sauce, plum sauce, 1/4 c. water, the vinegar, honey, salt and pepper in a small saucepan. Bring to a boil over medium heat. Thin the glaze with water if needed.
Prepare a grill for a medium fire with a cooler zone. Grill the chicken directly over the fire side until well browned, 6-8 minutes. Place the chicken over the cooler zone, brush with glaze, and cover the grill. Cook chicken breast halves until an instant-read thermometer registers 170 degrees, 12-14 minutes more. Cook thighs and drumsticks untl they register 180 degrees, 15-18 minutes. Brush the chicken periodically with the glaze and turn. To test for doneness, pierce a thigh and press lightly; the juices should run clear. Remove the chicken to a platter and let rest for 5-10 minutes, then serve.
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