Barbecued Szechuan Chicken

Total Time: 24 hrs 30 mins Preparation Time: 30 mins Cook Time: 24 hrs

Ingredients

• Servings: 2
• 3 tablespoons sake or 3 tablespoons dry sherry
• 3 tablespoons hoisin sauce
• 3 tablespoons low sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon red wine vinegar
• 1 tablespoon dark sesame oil
• 2 tablespoons asian chili sauce (or as much as suits your tastes)
• 1 tablespoon sugar
• 1 tablespoon garlic, finely chopped
• 1 tablespoon fresh ginger, finely chopped
• 2 whole green onions, minced
• 1/2 cup cilantro, chopped
• 1 whole chicken, cut into pieces, cut breast pieces in half

Recipe

• 1 combine marinade ingredients in a plastic zip-lock bag. blend well.
• 2 add chicken pieces. close bag.
• 3 refrigerate for at least 24 hours. (i have let the chicken sit for 48 hours - even better!).
• 4 turn the bag occasionally.
• 5 grilling:.
• 6 heat barbecue grill to med-high.
• 7 remove the chicken from the plastic bag.
• 8 pour the contents of the bag into a small saucepan.
• 9 bring the marinade to a boil. simmer at least 5 minutes. add a little water if sauce starts to get too thick.
• 10 throw the chicken on the grill. watch carefully so it doesn't burn!
• 11 brush with reserved boiled marinade.
• 12 cook the chicken until the thigh/leg pieces are 180 degrees and the breasts are 170 degrees.