- 4 chicken breasts or thighs, skinned and boned
- 1/2 cup [125 mL] hoisin sauce
- 2 tablespoons [30 mL] catsup
- 2 tablespoons [30 mL] soy sauce
- 2 tablespoons [30 mL] lemon juice
- 2 garlic cloves, crushed
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- Oil barbecue rack; preheat barbecue.
- Arrange each chicken white or thigh onto a large sheet heavy-duty al foil.
- Mix together hoisin sauce, catsup, soy sauce, lemon juice and crushed garlic; pour approximately 2 tablespoons [30 mL] mixture over each pieces of chicken.
- Thightly close al foil into a pockets; flatten chicken pieces.
- Transfer chicken pockets onto barbecue rack, approximately 3 inches [7.6 cm] over hot charcoals.
- Barbecue for 45 minutes, turning pockets 2 or 3 times.
- Remove chicken pockets from heat, open-up pockets and pour cooking juices into a bowl; reserve.
- Brush chicken pieces with a little of the remaining hoisin sauce mixture; transfer chicken pieces onto barbecue rack.
- Brown chicken pieces, brushing often with a little of remaining hoisin sauce mixture and turning pieces often, for 5 to 7 minutes.
- Mix together remaining hoisin sauce mixture and reserved cooking juices; serve along with chicken pieces, as a dipper.
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