(There are many steps, but nothing is difficult.)
Hoisin BBQ Chicken
4 chicken leg quarters
Chinese Five Spice Powder
Vegetable oil for the grill
Mix together and set aside:
2 teaspoon commercially prepared Hoisin sauce
2 tablespoon sesame oil
2 tablespoon rice wine vinegar
1 teaspoon fresh minced and mashed ginger
1 clove garlic, minced and mashed
1 medium potato, sliced thinly
1/4 small onion, sliced thinly
2 medium carrot, peeled and sliced thinly
2 strip raw bacon, chopped
2 sheets aluminum foil each about 18 inches long
Kimchi (this is a more complex--but not difficult--recipe and I will make that a separate posting)
- Preheat the grill on high for at least 5 minutes. Make sure that about 1/3 of your grill is only warm, to make a safe zone. (If you have a three burner gas grill, set two on high and one on low. If you have a two burner, one is high and one low. Charcoal? Most of the coals are under 2/3 of the grill and only a a couple are under the remaining 1/3.)
- While the grill is preheating, sprinkle the Chinese Five Spice powder on the chicken.
- Spray one sheet of aluminum with cooking spray.
- Place 1/3 of the potatoes on the sheet.
- Add in layers, half the bacon, half the onion and half the carrot. Season with black pepper.)
- Add another 1/3 of the potatoes.
- Add, in order, the remaining carrots, onions, bacon and potatoes. (The packet will be the same upside down or right side up.)
- Carefully bring the top and bottom edges of the foil together over the veggies and fold the edges together to seal. Then tightly roll the right and left edges.
- Place that packet on the second sheet of foil, seam side down, and repeat step 8.
- Note: I just saw that they now sell aluminum foil bags which would greatly simplify this part of the meal.
- Using tongs and a paper towel, wipe the vegetable oil on your freshly brushed grill to help prevent the chicken from sticking.
- Lay the chicken, skin side down, over the direct heat. Place the veggie packets near the chicken, on the edge of the hot and safe zones.
- Turn the chicken after 5 minutes, or if the flames of hell start to flare up.
- When both sides are browned (10-12 minutes) move the chicken to the safe zone. Let if cook, undisturbed, until it has an internal temperature of at least 165, but with legs and thighs, you can even go to 170 without drying the meat. This will take 30-4 minutes. If you don't have a thermometer, use a meat fork or a skewer, and pierce the thigh in the deepest part. Pull it out. If the juices are red, it is still raw. If they are clear, it is done.
- Turn the potato packets 1/4 turn (flat, right edge, upside down, left edge, flat) every 10 minutes. Remove 40 minutes after putting on the grill.
- Remove the chicken when done and immediately brush the Hoisin BBQ sauce over it. I don't brush this on while the chicken is still on the grill, because I don't want it to burn, or all run off and fall into the grill.
- Let the veggie packets and chicken rest for 5 minutes, then serve.
Chicken (an average leg/thigh quarter will yield about 4 ounces of meat)
Sat fat: 4.5g
Hoisin BBQ Sauce (less than 1 tablespoon of the sauce--save the remaining sauce covered in the refrigerator)
Sat fat: 1g
Grilled Potato (half the packet):
Sat fat: 1.3g
In the next couple days, I will show you how to make an Asian Chicken Salad, using the leftover chicken and Hoisin BBQ Sauce.