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