Pigall’s Fusion Chicken

Pigall’s Fusion Chicken

2 medium whole chicken breasts (about 2 pound 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.

Serves 4.

“I’ll Cook When Pigs Fly-And They Do In Cincinatti!”

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