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 GRILLED CHICKEN

Steps:

• In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
• Preheat grill for medium-high heat.
• Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

GRILLED FIVE SPICE CHICKEN

Steps:

• Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
• Whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl. Pour into a resealable plastic bag. Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for 6 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Reserve marinade mixture in a small bowl.
• Whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl. Set aside.
• Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with reserved marinade mixture, and move to indirect heat.
• Grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
• Drizzle vinegar lime juice mixture over the chicken and serve.

SPICED PLUM CHICKEN

Steps:

• Heat the oil in a large frying pan. Add the onion and cook until just golden.
• Add the garlic and cook for 1 minute only, then add the spices and stir for another minute.
• Add the chicken strips and cook until browned (about 5 minutes).
• Add the stock and paste and cook for 15 - 20 minutes on a medium-low heat, remembering to add the plums/prunes for the last 5 minutes.
• Serve with brown rice or cous cous.

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.