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Chicken: Pigall's Fusion Chicken

Source of Recipe

"I'll Cook When Pigs Fly-And They Do In Cincinatti!"


List of Ingredients

2 medium whole chicken breasts (about 2 pound total)
1 cup dry red wine
1/4 cup hoisin sauce
1/4 cup chopped onion
1 tablespoon soy sauce
1 teaspoon bottled minced garlic
1/2 teaspoon grated fresh ginger
1/2 teaspoon five-spice powder
1/4 teaspoon crushed red pepper
wild rice pilaf optional


Recipe

Cut chicken breasts in half (leave skin on). Place in a self-sealing plastic bag set in a shallow dish. For marinade, combine remaining ingredients (except rice pilaf). Pour over chicken. Seal bag. Marinate in refrigerator 1 to 2 hours. Drain chicken, reserving marinade. In a grill with a cover, arrange medium-hot coals around drip pan. Test for medium heat above pan. Place chicken, bone sides down, on rack over pan. Cover; grill 50 to 60 minutes or until chicken is no longer pink, turning once. Meanwhile, place reserved marinade in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Strain, if desired. Serve chicken with rice pilaf, if desired. Drizzle hot marinade over chicken. Serves 4.