Yield: 6 Servings
Measure | Ingredient |
---|---|
3 tablespoons | Rice vinegar |
2 tablespoons | Vegetable oil |
1½ tablespoon | Honey |
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