Sesame-Ginger Barbecued Chicken
Sesame Ginger Barbecued Chicken sounds good any time of the season. Good thing about Barbecue is that it only takes 15 minutes to prepare and 12 minutes to grill. This Asian-style barbecue sauce – spiked with Oriental chili sauce is good you’ll definitely want to warm the extra and pass it at the table with the chicken.
Makes 6 Servings
1/3 cup bottled plum sauce or bottled sweet and sour sauce
¼ cup water
3 tablespoons hoisin sauce
1 ½ teaspoons sesame seeds (toasted, if desired)
1 teaspoon grated fresh ginger or ¼ teaspoon ground ginger
¼ to ½ teaspoon Oriental chili sauce or several dashes bottled hot pepper sauce
1 clove garlic, minced
6 skinless, boneless chicken breast halves and/or skinless, boneless chicken thighs
For sauce, in a small saucepan combine plum sauce, water, hoisin sauce, sesame seeds, ginger, Oriental chili sauce, and garlic. Bring to boiling over medium heat, stirring frequently; reduce heat. Simmer, covered, for 3 minutes. Remove saucepan from heat.
For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170ºF for breasts, 180ºF for thighs), turning once and brushing with some of the sauce during the last 5 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) Reheat and pass remaining sauce.
TIP: If you brush with sauce in the beginning, the skin will only get burnt, so make sure you brush sauce over the chicken last 5 minutes of grilling.
There’s not much you need on the side with this meal. Have plain salad ready with some warm biscuits and you’re done with this meal.
Sesame Ginger Barbecued Chicken sounds good any time of the season. Good thing about Barbecue is that it only takes 15 minutes to prepare and 12 minutes to grill. This Asian-style barbecue sauce – spiked with Oriental chili sauce is good you’ll definitely want to warm the extra and pass it at the table with the chicken.
Makes 6 Servings
1/3 cup bottled plum sauce or bottled sweet and sour sauce
¼ cup water
3 tablespoons hoisin sauce
1 ½ teaspoons sesame seeds (toasted, if desired)
1 teaspoon grated fresh ginger or ¼ teaspoon ground ginger
¼ to ½ teaspoon Oriental chili sauce or several dashes bottled hot pepper sauce
1 clove garlic, minced
6 skinless, boneless chicken breast halves and/or skinless, boneless chicken thighs
For sauce, in a small saucepan combine plum sauce, water, hoisin sauce, sesame seeds, ginger, Oriental chili sauce, and garlic. Bring to boiling over medium heat, stirring frequently; reduce heat. Simmer, covered, for 3 minutes. Remove saucepan from heat.
For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170ºF for breasts, 180ºF for thighs), turning once and brushing with some of the sauce during the last 5 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) Reheat and pass remaining sauce.
TIP: If you brush with sauce in the beginning, the skin will only get burnt, so make sure you brush sauce over the chicken last 5 minutes of grilling.
There’s not much you need on the side with this meal. Have plain salad ready with some warm biscuits and you’re done with this meal.
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