Yield: 6 Servings
|3 tablespoons||Rice vinegar|
|2 tablespoons||Vegetable oil|
|1 tablespoon||Each: Hoisin sauce, undiluted orange juice concentrate|
|2 teaspoons||Soy sauce|
|1 teaspoon||Chili paste, or more or less to taste|
|½ teaspoon||Dry mustard|
|2 smalls||Green onions, minced|
|3 \N||To 4 pounds chicken parts|
Mix all ingredients, except chicken, in a small dish; whisk to combine. Transfer to a large plastic food bag and add chicken. Seal bag tightly and turn it over several times so the chicken is well coated. Refrigerate at least 4 hours or overnight.
Prepare charcoal grill or preheat broiler.
Remove chicken from marinade and pat dry. Grill or broil chicken 6 inches from heat source, brushing several times with remaining marinade, until cooked. 20 to 30 minutes. Serve hot or at room temperature. Serves 6.
From: Asbury Park Press 09/23/92 Shared By: Pat Stockett