Hong Kong Barbecue Chicken
4 chicken thighs (with bone and skin) 5 to 6 oz. each
4 chicken drumsticks, 3 to 4 oz. each
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Sauce
2 TB. hoisin sauce
2 TB. cider vinegar
1 TB. plus 1 tsp. Dijon mustard
2 tsp. soy sauce
2 tsp. peanut oil
1/4 tsp. freshly ground black pepper
1. Season the chicken with the salt and pepper. Cover and refrigerate for up to 2 hours. Let the chicken sit at room temperature for
20 to 30 minutes before grilling.
2. In a small bowl whisk the sauce ingredients until smooth.
3. Prepare a two-zone fire for medium heat.
4. Grill the chicken, skin side down, over direct medium heat, with the lid closed as much as possible, until golden brown, about 10 minutes, turning occasionally.
5. Move the chicken over indirect medium heat and cook for about 10 minutes, with the lid closed. Then brush both sides with a thin
layer of the sauce. Continue cooking until the juices run clear and the meat is no longer pink at the bone, 10 to 20 minutes more, turning
and brushing with the sauce.
Source: Weber's Charcoal Grilling