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Hong Kong Barbecued Chicken Recipe

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This recipe for Hong Kong Barbecued Chicken is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 bone-in chicken thighs, trimmed of excess fat
4 bone-in chicken drumsticks
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Sauce
2 tablespoons hoisin sauce
2 tablespoons cider vinegar
1 tablespoon plus 1 teaspoon Dijon mustard
2 teaspoons soy sauce
2 teaspoons peanut oil
1/4 teaspoon freshly ground black pepper

Directions:
Directions:
Season the chicken thighs and drumsticks evenly on both sides with the salt and pepper. Refrigerate the seasoned chicken for as long 2 hours. In a small bowl, whisk the sauce ingredients until smooth. Grill the chicken pieces skin side down first over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until golden brown, 8 to 10 minutes, turning and rotating occasionally. Then move the meat over indirect medium heat and cook for 10 minutes. Brush both sides with a thin layer of the sauce. Continue to cook over indirect medium heat until the juices run clear and the meat is no longer pink at the bone, 10 to 20 minutes more, brushing with the sauce and turning occasionally. Serve warm or at room temperature. Makes 4 servings.

 

 

 

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