Chinese Five-Spice Grilled Chicken
1/4 cup dry sherry
1 TB Asian sesame oil
1 tsp Signature Spices Chinese Five Spice powder
1/4 tsp ground red pepper (cayenne)
1 cut-up (8 pieces) chicken,
skin removed from all but wings if you like
1/3 cup hoisin sauce
1 TB soy sauce
1 tsp sesame seeds
In large bowl, stir sherry, sesame oil, five-spice powder, and ground red
pepper. Add chicken to spice mixture and toss until evenly coated. Cover
bowl and let stand 15 minutes at room temperature, turning chicken
occasionally. Prepare charcoal fire or preheat gas grill for covered direct
grilling over medium heat. Place chicken on hot grill rack. Cover grill and
cook chicken 20 to 25 minutes or until juices run clear when thickest part of
chicken is pierced with tip of knife, turning pieces over once and removing
pieces to platter as they are done. In small bowl, mix hoisin sauce and soy
sauce. Brush hoisin-sauce mixture all over chicken and return to grill. Cook
4 to 5 minutes longer or until glazed, turning once. Place chicken on same
platter; sprinkle with sesame seeds.
