Time 4h20m Yield 5 Number Of Ingredients 9 Steps:
Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours. Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade. Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Time 30m Yield 16 Number Of Ingredients 14 Steps:
Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken. Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.
Time 22m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Combine all the ingredients in a large zip top plastic bag. Add the chicken to the bag and mix well. Marinate in fridge for 2 hours or freeze Remove chicken grom bag; discard marinade. Place chicken on grill and cook until done.
Time 40m Yield 4-6 Number Of Ingredients 7 Steps:
Put the hens in a baking dish. Mix the hoisin sauce, red wine, scallions, ginger, garlic and sesame oil together in a bowl and pour the marinade over the hens. Cover and refrigerate the hens for 1-2 days. Preheat grill to medium heat. Put the hens on the grill bone side down and grill, covered, about 10 minutes. Gently turn them over and continue grilling for another 10 to 15 minutes or until the juices run clear. Let the hens rest for 5 minutes before serving. Enjoy!
