Shelly's Recipe

HONG KONG BARBECUED CHICKEN

Category: Recipes

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

Sauce
2 tbsp hoisin sauce
2 tbsp cider vinegar
1 tbsp plus 1 tsp Dijon mustard
2 tsp soy sauce
2 tsp peanut oil
1/4 tsp freshly ground black pepper

Season the chicken thighs and drumsticks evenly on both sides with the salt and pepper. Refrigerate the seasoned chicken for as long 2 hours. Meanwhile, make the sauce.

In a small bowl, whisk the sauce until smooth.

Grill the chicken pieces skin side down first over direct medium heat (350 to 450), 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. Serves 4