Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Chicken - cut into 8 pieces, skin and fat removed

  2. 8 Skinless chicken breasts or - thighs

  3. 1/3 cup 78ml Tomato ketchup

  4. 1/4 cup 59ml Hoisin sauce

  5. 1 tablespoon 15ml Cider vinegar

  6. 1 tablespoon 15ml Unsulfured molasses

  7. 1 teaspoon 5ml Reduced-sodium soy sauce

  8. 1 teaspoon 5ml Chinese chili paste with - garlic

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Precooking the chicken in the microwave or gently poaching it on the stovetop before finishing it on the grill ensures that the meat is cooked through but the sauce is not charred If you like a hotter sauce, increase the amount of chili paste. Arrange chicken pieces in a micro-proof dish, with the thickest parts toward the outside of the dish. Cover with vented plastic wrap and microwave at HIGH (100%) 8 to 10 minutes, or until tender, turning pieces twice. Alternatively, in a wide sauce-pan, cover chicken with cold water and bring to a simmer, skimming off any froth. Simmer gently until chicken is tender, 10 to 12 minutes. Meanwhile, prepare the grill or preheat the broiler. In a small bowl, whisk together remaining ingredients. With tongs, remove the chicken from the dish or sauce pan and brush both sides generously with barbecue sauce. Grill over medium-high heat or broil, basting with the barbecue sauce often, until the chicken is glazed on the outside and no longer pink inside, about 5 minutes on each side. From an article by Susanne A. Davis, The San Mateo Times, 5/25/93.


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