With Napa Slaw|
This is my Asian barbecued
chicken. Itís an outstanding dish, not only because itís often cooked
outdoors and is excellent for a gathering but because itís served with a
light, fresh slaw, a perfect contrast to the spicy-sweet chicken.
You can, and should, marinate the chicken ahead-overnight isnít too
long. And you can double this dish; people canít seem to get enough of
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
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
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