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Chicken with Rosemary, Chilies & Hoisin




Source of Recipe


"Hot Barbecue", by Hugh Carpenter and Terri Sanderson


List of Ingredients




2 frying chickens, cut into pieces
Flavorless cooking oil to brush on the cooking rack

Rosemary Hoisin Marinade:

1/2 cup hoisin sauce
1/2 cup plum sauce
1/2 cup dry red wine
1/4 cup Dijon mustard
1/4 cup freshly squeezed lemon juice
6 cloves garlic, finely minced
4 serrano chilies, finely minced, including seeds
1/4 cup fresh rosemary sprigs, chopped
1/4 cup chopped fresh sage

Recipe



Rinse the chicken pieces, pat dry, and place in a bowl. Set aside the cooking oil, if grilling. Combine the marinade ingredients and mix well. Add the marinade to the chicken and coat the pieces evenly. Cover and refrigerate for at least 30 minutes or up to 8 hours. All advance preparation may be completed up to 8 hours before your begin the final steps.

Just prior to cooking, remove the chicken from the refrigerator.

To Grill:

If using a gas or electric grill, preheat to medium (350 degrees F). If using charcoal or wood, prepare a fire. When the gas or electric grill is preheated or the coals or wood are ash covered, brush the cooking rack with the oil, then lay the chicken, skin-side up, in the center of the rack. Cover the grill and regulate the heat so that it remains at a medium temperature. Grill the chicken for about 12 minutes on each side. The chicken is done when the breasts register 160 degrees and the thighs register 170 degrees on a meat thermometer (the juices will run clear when the chicken is prodded deeply with a fork). As the chicken cooks, brush on the remaining marinade.

To smoke:

Bring the chicken to room temperature, about 30 minutes. Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees. Transfer the chicken to the smoker and cook for about 1½ hours. The chicken is done when the juices run clear when the meat is prodded deeply with a fork. During smoking, brush with the marinade.

To Roast:

Preheat the oven to 425 degrees F. Roast the chicken until the juices run clear when the meat is prodded deeply with a fork, about 30 minutes. During roasting brush with the marinade.

To serve:

Transfer the chicken to a heated serving platter or 4 heated dinner plates and serve at once.