Recipe #12 in our Chinese Lunar New Year Celebration series came from Ming Tsai’s book Blue Ginger.   It is a very simple marinade of hoisin and chilis.  You can easily double the recipe .

Ingredients:

• 8 pieces chicken thighs or legs or combination of both
• 2 cups hoisin sauce
• 4 tbs sambal oelek or crushed chili pepper
• 2 bunches scallion, chopped
• 1 cup dry red wine
• 1/2 cup minced garlic (yes, that’s half a cup but you can decrease if you want)
• 1/4 cup minced ginger (yes, that’s quarter of  a cup and decrease it if you want)
• 2 tsp ground black pepper
• salt

Directions:

1. Combine all ingredients in a glass bowl except chicken.  Mix.
2. Add chicken and turn to coat. Cover and marinate for at least 4 hours, preferably overnight.
3. Heat your outdoor grill or preheat the broiler. Spray grill with non-stick cooking spray.
4. Grill or broil chicken until brown and the juices run clear, turning once, approximately 12 – 15 minutes.  Serve with salad or rice.

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