Servings: 4 to 6
Chinese cooks have used five-spice powder and hoisin to flavor barbecued meat for centuries, and they’re really onto something: it gives this chicken a sweet, spicy, haunting flavor. Unless you’re feeding all white-meat lovers or all dark-meat lovers, grill an assortment of chicken legs, thighs, breasts, and wings.
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Indirect grilling is a must for chicken on the bone so the chicken can cook through before the outside burns. Don’t glaze the chicken until just before it’s done, or the glaze will burn; watch for flare-ups after the glaze goes on.
OUTSTANDING! My hubby is our charcoal grilling expert and his chicken is the BEST with a salt/pepper crispy skin, but this is a step beyond.....not only flavorful and delicious, but the rub really tenderized the thighs [our choice for grilled chicken] with a falling off the bone quality. This is worthy of a company dinner. We had with Paula Deen's Broccoli Slaw.....perfect foil for the sweet/sticky chicken.
A very yummy recipe! Everyone loves this chicken so much because of it's rare taste! I'm a fan of cooking chicken dishes in that case I always do some research and I want to share this fabulous recipe to you guys, I know you'll surely love this, http://chicken.gourmetrecipe.com/Popular_Chicken_Dishes_Barbecue_Chicken! Check it out!
This recipe is a keeper! Too cold and rainy to grill so prepared the chicken as directed and baked it in the oven at 350 and finished it off under the broiler. Served with Basmati rice and mixed vegetable saute. Ants would starve on what was left over!
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