Oriental Grilled Chicken


After 30 years, we finally got around to trying this recipe last night. It was simple, easy and very good. Recipe does not say what to do with the marinade, so DH boiled it down and poured it over the chicken when served. We just used bone in thighs. Since we only cooked 2 thighs, he cooked them on the hibachi (sp.?). Sorry Weber.

Oriental Grilled Chicken

4 drumsticks
4 thighs
zest of 2 oranges
4 scallions, minced
1 clove garlic, minced
2 tsp. minced fresh ginger
1/2 cup orange juice
1/3 cup hoisin sauce
1 TB. soy sauce
1 tsp. Oriental chile oil
orange slices for serving

Place chicken in mixing bowl. Combine remaining ingredients except orange slices, pour over chicken, and toss to coat. Refrigerate, turning occasionally, at least 4 hours.

One hour before cooking, remove chicken from refrigerator. Prepare charcoal for grilling or heat broiler.

Grill or broil chicken, turning frequently, until cooked through, about 20 minutes. Transfer to platter and serve with orange slices

Source: Good Food mag. June 1988