2 2 1/2 to 3-pound Chickens, quartered
1/4 cup Hoisin sauce
3 tablespoons honey
1 tablespoon sesame seed
2 teaspoons grated fresh ginger root
1/2 teaspoon five-spice powder
3/4 cup sweet and sour sauce
1/4 cup soy sauce
1/4 cup water
2 cloves garlic, minced
1 1/2 teaspoons Oriental chile sauce
Sesame-Chile Sauce:
1. In a small saucepan combine all of the ingredients except chicken. Cook over medium heat to boiling, stirring frequently. Reduce heat. Cover and simmer for 5 minutes and reserve.
2. Rinse chicken and pat dry with paper towels. Break wing and drumstick joints so the bird will lie flat during cooking. Twist wing tips under back.
3. Place chicken, skin side down, on an uncovered grill directly over medium coals for 20 minutes. Turn and grill 15 to 25 minutes more or until an internal temperature of 170° F. Brush with sauce frequently during the last 10 minutes of grilling.
4. Transfer chicken to a serving platter.
5. Heat any remaining sauce and serve with chicken.
Courtesy of National Chicken Council.