This is my Asian barbecued chicken. It’s an outstanding dish, not only because it’s often cooked outdoors and is excellent for a gathering but because it’s served with a light, fresh slaw, a perfect contrast to the spicy-sweet chicken.

You can, and should, marinate the chicken ahead-overnight isn’t too long. And you can double this dish; people can’t seem to get enough of it.

Ingredients

2 cups hoisin sauce
4 tablespoons sambal olek
2 bunches scallions, white and green parts chopped
1 cup dry red wine
1/2 cup finely chopped garlic
1/2 cup finely chopped fresh ginger
2 teaspoons freshly ground black pepper
4 chicken breasts with drumettes (first wing joints)
attached and 4 chicken leg thigh pieces
Salt
Napa Slaw 

Directions

1. In a non-reactive baking dish just large enough
 to hold the chicken, combine the hoisin sauce,
sambal olek, scallions, wine, garlic, ginger, and 
pepper and mix. Add the chicken, turn to coat,
cover, and marinate, refrigerated, at least 4 hours 
and preferably overnight.

2. Heat an outdoor grill or preheat the broiler. 
Spray the grill with nonstick cooking spray. 
Season the chicken with the salt to taste and grill 
or broil it. Turning once, until brown and the juices
run clear when pricked with a fork at the joint, 12 
to 15 minutes.

3. Divide the slaw and chicken among 4 plates
and serve