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1-10 Minutes
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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 8 |
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Directions: 1. Steep tea bags in 1 cup boiling water for 5 minutes, discard
bags. Add other 1 cup water, soy sauce and garlic to tea.
2. Loosen skin around chicken breast and legs. Place chicken in food
storage bag. Add tea mixture to bag; push out air; seal. Marinate in
refrigerator 1 to 4 hours, turning occasionally.
3. Prepare grill hot coals around sides. Place foil drip pan in
center.
4. Remove chicken fron plastic bag; pour marinade into drip pan.
Place neck and gizzard in drip pan. Position grill rack 6 inches
above coals. Place chicken on grill rack over center of drip pan.
5. Grill, covered, 2 1/2 to 3 hours or until meat thermometer
inserted in thigh registers 175 degrees. Add briquettes to each side
of grill every 50 to 60 minutes to maintain constant heat. (You may
add soaked hickory chips after first hour of cooking.)
6. Meanwhile prepare glaze: Combine jam, ginger, soy sauce and
sesame oil in a small bowl. Brush over chicken during last hour of
cooking.
7. Let chicken stand at least 20 minutes before carving.
8. Prepare gravy: Discard neck and gizzard from drip pan. Pour
drippings into a liquid measure. Skim off fat. Add water to equal 3
cups. Pour into a saucepan with jam and honey. Simmer. Combine
cornstarch, 1/4 cup water and salt in a small bowl. Stir into
saucepan. Simmer, stirring, 2 to 3 minutes or until thickened. Remove
from heat. Stir in lemon juice. Serve with sliced chicken.
To Roast In Oven: Pour marinade into a large roasting pan. Roast
chicken, breast side up, on rack in pan in a 350 degree oven for 1
1/2 hours or until a meat thermometer inserted in thigh registers 175
degrees.
Source: Family Circle Magazine, 6/6/95
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