Grilled Spiced Chicken And Plums Recipes

GRILLED HOISIN CHICKEN AND PLUMS

Steps:

• Preheat a grill to medium. Combine the hoisin sauce, vinegar, 1 tablespoon olive oil, the ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Remove 3 tablespoons of the mixture to a separate large bowl; add the chicken and toss to coat. Add the plums to the remaining hoisin mixture and toss to coat.
• Brush the grill grates with olive oil. Add the chicken, skin-side down, and grill until marked and cooked through, 10 to 12 minutes per side; transfer to a large plate. Place the plums cut-side down on the grill; cook until just softened, 3 to 5 minutes. Transfer to the plate with the chicken.
• Toss the arugula with the remaining 1 tablespoon olive oil, the lemon juice and cashews; season with salt. Serve with the grilled chicken and plums.

SPICY PLUM CHICKEN THIGHS

Steps:

• Plum Sauce: Use side burner or grill. Heat oil in a medium saucepan over medium-high heat. Add onions and garlic and cook until soft. Add ginger, chile pepper, cinnamon and cloves and cook for 2 minutes. Add remaining ingredients and cook until plums are soft and mixture has thickened. Place mixture in a food processor and mix until smooth. Let cool.
• Preheat grill. Season chicken with salt and pepper to taste. Grill, on 1 side for 5 minutes, or until golden brown. Turn the chicken over, brush with the sauce and continue grilling for 3 to 4 minutes, turn over and brush with sauce. Continue grilling and brushing with the sauce until the chicken is cooked through, approximately 12 to 15 minutes.

GRILLED PLUM CHICKEN

Steps:

• Combine the vinegar, mustard, salt, and pepper in a small bowl. Gradually whisk in the oil. Pour over chicken and marinate in the refrigerator for 6 hours, or overnight.
• Preheat grill to high. Grill chicken about 12 minutes, flipping once. Brush each breast with plum sauce and grill 1 minute more.

STICKY GRILLED DRUMSTICKS WITH SPICY/SWEET PLUM SAUCE

Steps:

• Light a grill.
• Rub the chicken with the canola oil and season with salt and pepper.
• Grill over moderate heat, turning occasionally, until browned and cooked through, about 30 minutes.
• Meanwhile, in a medium saucepan, melt the butter.
• Add the onion and cook over moderately low heat, stirring, until softened, about 5 minutes.
• Add the plums and cook over moderately high heat, stirring, until softened and nearly broken down, about 5 minutes.
• Add the red pepper jelly and mustard and bring to a boil, stirring until the jelly is melted.
• Carefully transfer the mixture to a food processor.
• Add the water and puree until smooth.
• Season the plum sauce with salt and pepper.
• Liberally brush the plum sauce all over the chicken and grill, turning the drumsticks occasionally, until they are lightly caramelized, about 5 minutes.
• Serve the drumsticks with any remaining plum sauce at the table.