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My Barbecued Chicken Recipe




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Barbecued Chicken #2

Stephen Ceideburg 1/4 c Hoisin sauce
3 lb Chicken, cut into 8 pieces, 1 tb Cider vinegar
-skin and fat removed, or: 1 tb Unsulfured molasses
8 Skinless chicken breasts or 1 ts Reduced-sodium soy sauce
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-thighs 1 ts Chinese chili paste with
1/3 c Tomato ketchup -garlic

Precooking the chicken in the microwave or gently poaching it on the
stovetop before finishing it on the grill ensures that the meat is cooked
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through but the sauce is not charred If you like a hotter sauce, increase
the amount of chili paste.

Arrange chicken pieces in a micro-proof dish, with the thickest parts
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toward the outside of the dish. Cover with vented plastic wrap and
microwave at HIGH (100%) 8 to 10 minutes, or until tender, turning pieces
twice.

Alternatively, in a wide sauce-pan, cover chicken with cold water and bring
to a simmer, skimming off any froth. Simmer gently until chicken is tender,
10 to 12 minutes.
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Meanwhile, prepare the grill or preheat the broiler. In a small bowl, whisk
together remaining ingredients.

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With tongs, remove the chicken from the dish or sauce pan and brush both
sides generously with barbecue sauce. Grill over medium-high heat or broil,
basting with the barbecue sauce often, until the chicken is glazed on the
outside and no longer pink inside, about 5 minutes on each side.

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