Anonymous Tue May 23 19:31:22 2006

8-1/2 ounces jar plum sauce or 3/4 cup

sweet-and-sour sauce

1/3 cup hoisin sauce

1/3 cup soy sauce

3 tablespoon honey

3 tablespoon water

1 tablespoon water

1 tablespoon sesame seed

2 cloves garlic -- minced

2 teaspoons ginger root -- grated or

1/2 teaspoon ground ginger

1-1/2 teaspoons oriental chili sauce or

several dashes bottled hot

pepper sauce

1/2 teaspoon five-spice powder

2 broiler-fryer chickens

--quartered, or cut up

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 under 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. Posted to the BBQ List by Carey Starzinger on May 23, 1996.