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Recipe Summary

prep:
15 mins
chill:
1 hr to 4 hrs
cook:
2 hrs 30 mins
grill:
2 hrs 30 mins to 3 hrs
Servings:
8
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Ingredients

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Glaze:

Directions

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  • Steep tea bags in 1 cup boiling water, 5 minutes; discard bags. Add other 1 cup water, soy, garlic to tea.

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  • Loosen skin around chicken breasts and legs. Place chicken in food-storage bag. Add tea mixture to bag; push out air; seal. Refrigerate 1 to 4 hours.

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  • Prepare grill with hot coals around sides. Place foil drip pan in center.

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  • Remove chicken from plastic bag; pour marinade into drip pan. Place neck and gizzard in pan. Position grill rack 6 inches above coals. Place chicken on grill rack over center of drip pan.

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  • Grill, covered, 2-1/2 to 3 hours or until meat thermometer inserted in thigh registers 175°F. 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.)

Meanwhile, prepare Glaze:
  • Combine jam, ginger, soy sauce and sesame oil in small bowl. Brush over chicken during last hour of cooking.

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  • Let chicken stand at least 20 minutes before carving.

Prepare Gravy:
  • Discard neck and gizzard from pan. Pour drippings into liquid measure. Skim off fat. Add water to equal 3 cups. Pour into saucepan with jam and honey. Simmer. Combine cornstarch, 1/4 cup water and salt in 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.

Nutrition Facts

547 calories; total fat 26g; cholesterol 166mg; sodium 724mg; carbohydrates 22g; protein 54g.

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