Asian Barbeque Chicken
I saw this recipe in the Milwaukee Journal/Sentinel and found it interesting. The chicken was delicious but it easily burned on the grill so this needs to be carefully watched and grilled at a low temperature.
¼ cup hoisin sauce
¼ cup honey
¼ cup soy sauce
2 tablespoons orange juice
4 cloves garlic, minced
2 tablespoons chopped green onion, plus more for garnish
1 teaspoons grated fresh ginger
1/8 teaspoon cayenne pepper
3 pounds bone-in skinless chicken thighs (about 8)
In a medium bowl, mix together hoisin sauce, honey, soy sauce, orange juice, garlic, green onions, ginger and cayenne. Pour into a re-sealable plastic bag and add chicken, turn to coat, and marinate 1-2 hours in refrigerator. Remove chicken.
Boil marinade in a small saucepan for 2 minutes. Grill about 15 minutes, basting occasionally with the marinade until thighs are done, taking care not to burn.