For a printer friendly version of this recipe, click here.
Who just doesn’t like wings, sticky fingers and all! Get out the napkins. These make great appy’s too! Don’t leave out the five-spice, it adds a delicious dimension to the chicken! If you prefer, you can use bone-in chicken thighs. Delicious!!
Makes Approximately 4 Servings
1/3 cup hoisin
1/3 cup freshly squeezed orange juice
1 Tbsp. soy sauce
3 cloves garlic, minced
1 Tbsp. minced gingerroot
1 tsp. grated orange rind
1 tsp. Chinese five-spice powder**
¼ to ½ tsp. Sambal Oelek (chili paste) or to taste
2 lbs chicken pieces
1Tbsp. liquid honey
Stir together hoisin, orange juice, soy sauce, garlic, ginger, orange rind, Chinese five-spice powder & Sambal Oelek; pour over the chicken in a glass or ceramic dish large enough to hold the chicken in one layer, turning to coat all the pieces. Marinate in the fridge for 4 hours or overnight.
Preheat your barbecue medium-high (375 – 400 F) & prepare it for indirect cooking by placing a drip pan under where the chicken will be cooking. Place the chicken on the barbecue skin-side down & cook for 20 minutes, lid on.
In the meantime, place the marinade in a small pot, bring to a boil & boil for 1 minute, add the honey; remove from the heat & reserve until ready to turn the chicken over.
After the 20 minutes, remove the lid, brush the chicken with the reserved marinade; turn the chicken over, brush with the remaining marinade; cover with the lid and continue to cook another 10 – 15 minutes more or until all the chicken is cooked and nicely browned.
**If you would like to make your own fabulous Chinese five-spice, click here.