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+--- Thread: Pigall's Fusion Chicken (/showthread.php?tid=193425)
Pigall's Fusion Chicken - tubeN2 - 03-31-2005
2 whole medium-size chicken breasts
1 cup dry red wine
1/4 cup hoisin sauce
1/4 cup chopped onion
1 tablespoon soy sauce
1 teaspoon minced garlic
1/2 teaspoon grated ginger root
1/2 teaspoon five-spice powder
1/4 teaspoon crushed red pepper
Cut chicken breasts in half (leave skin on). Place in a self-sealing plastic bag set in a shallow dish.
For marinade, combine remaining ingredients. Pour over chicken. Seal bag. Marinate in refrigerator 1 to 2 hours.
Drain chicken, reserving marinade. In a grill with a cover, arrange medium-hot coals around drip pan. Test for medium heat above pan. Place chicken, bone sides down, on rack over pan. Cover; grill 50 to 60 minutes or until chicken is no longer pink, turning once.
Meanwhile, place reserved marinade in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Strain, if desired. Serve chicken over rice pilaf, if desired. Drizzle hot marinade over chicken.
Yield: 4 servings.