Who doesn’t like wings, sticky fingers and all! Get out the napkins. They make a 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. Finger licking good!
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(see below)
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 and 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), set it up 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 and 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.
Helpful tip: make your own fabulous Chinese 5-Spice click here.
