Preparation / Directions:
For Sesame-Chili Sauce, in a small saucepan combine
all of the ingredients except chicken. Cook over medium heat till bubbly, stirring frequently. Reduce heat. Cover and simmer for 5 minutes. Set aside. Rinse chicken; pat dry with paper towels. If desired, remove skin from chicken and discard. If using quartered chickens, break wing, hip, and drumstick joints so the bird will lie flat during cooking. Twist wing tips undr backs.
Place chicken, skin side down, on an uncovered grill directly over MEDIUM coals. Grill for 20 minutes. Turn; grill 15 to 25 minutes more or till tender and
no longer pink. Brush with sauce frequently during the last 10 minutes of grilling.
Transfer chicken to a serving platter. Heat any remaining sauce either on the grill or stove top; pass with chicken.
Make-ahead tip: The Sesame-Chili Sauce can be made up to 5 days ahead and stored, covered, in the refrigerator.
If grilling away
from home, make the sauce ahead and place in a storage
container. Transfer the rinsed and dried chicken
pieces to a sealed plastic bag and pack the chicken
and sauce in a cooler.
12g total fat (3g sat fat), 90mg chol, 477mg sodium,
13g carbo, 0g fiber, 33g pro. Daily Value: 4% vit. A,
1% vit. C, 2% calcium, and 11% iron.