Servings: three as a main course; six to eight as a starter.
For an interesting hors d’oeuvre, spoon the chicken into very small lettuce leaves, garnish, and set on a platter.
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Very good. I had a bit of trouble grilling them on my gas grill, some where not quite ready as obviously my barbecue does not distribute the heat evenly. It's tricky to check them for donness because of all the spicing that changes the color of the meat and it's hard to see the pink spots on dark meat too. So anyway, when eating we ended up with some pieces that were not quite done and had to be to put aside and re-cooked again. I guess, it's something to be more careful about next time.
Excellent! Made with breast instead of thighs. A great summer meal.
You forgot to add the quantity of hoison sauce to your recipe.
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