Pigall's Fusion Chicken
Yield: 4 servings
Ingredients
- 2 whole medium-size chicken breasts
- 1 cup dry red wine
- 1/4 cup hoisin sauce
- 1/4 cup chopped onion
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- 1/2 teaspoon grated ginger root
- 1/2 teaspoon five-spice powder
- 1/4 teaspoon crushed red pepper
Instructions
- Cut chicken breasts in half (leave skin on). Place in a self-sealing plastic bag set in a shallow dish.
- For marinade, combine remaining ingredients. Pour over chicken. Seal bag. Marinate in refrigerator for 1 to 2 hours.
- Drain chicken, reserving marinade. In a grill with a cover, arrange medium-hot coals around drip pan. Test for medium heat above pan. Place chicken, bone sides down, on rack over pan. Cover; grill 50 to 60 minutes or until chicken is no longer pink, turning once.
- Meanwhile, place reserved marinade in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Strain, if desired. Serve chicken over rice pilaf, if desired. Drizzle hot marinade over chicken.
Nutrition
Per serving: 334 Calories; 14g Fat (43.5% calories from fat); 31g Protein; 10g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 645mg Sodium
Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates
Attribution
Pigall's Restaurant - Cincinnati, Ohio (no longer in existence)
