Busters Recipes

Pigall's Fusion Chicken


2 medium whole chicken breasts (about 2 lbs total)
1 cup dry red wine
1/4 cup hoisin sauce
1/4 cup chopped onion
1 tablespoon soy sauce
1 teaspoon bottled minced garlic
1/2 teaspoon grated fresh ginger
1/2 teaspoon five-spice powder
1/4 teaspoon crushed red pepper
wild rice pilaf -- optional

Cut chicken breasts in half (leave skin on). Place in a self-sealing plastic bag
set in a shallow dish. For marinade, combine remaining ingredients (except rice
pilaf). Pour over chicken. Seal bag. Marinate in refrigerator 1 to 2 hours.

Drain chicken, reserving marinade. In a grill with a cover, arrange medium-hot
coals around drip pan. Test for medium heat above pan. Place chicken, bone sides
down, on rack over pan. Cover; grill 50 to 60 minutes or until chicken is no
longer pink, turning once.

Meanwhile, place reserved marinade in a small saucepan. Bring to boiling; reduce
heat. Simmer uncovered, 10 minutes. Strain, if desired. Serve chicken with rice
pilaf, if desired. Drizzle hot marinade over chicken.

< Prev		Next >