Hoisin Marinated Chicken with Napa Slaw

• 4 chicken breasts, skin on with drummette
• 1/2 cup hoisin sauce
• 1 tablespoon sambal
• 1 bunch chopped scallions
• 1/2 cup red wine
• 1/4 cup minced garlic
• 1/4 cup minced ginger
• 1 teaspoon black pepper
• 1/2 cup fish sauce
• 1/2 cup rice wine vinegar
• 1/2 tablespoon chile flakes
• 1/2 bunch basil chiffonade
• 1/2 tablespoon sugar
• Salt and black pepper to taste
• 3 cups napa cabbage chiffonade
• 1 cup carrots shredded
• 1 cup bean sprouts
• 1/2 cup scallions chopped

1. Mix all ingredients together and marinate chicken, covered and refrigerated at least 4 hours, preferably overnight.
2. On a hot grill, season chicken and cook through, about 8 minutes a side.
3. Be careful not to burn the skin.
4. In a bowl, whisk together fish sauce, vinegar, chile flakes, basil and sugar.
5. Toss together the vegetables together and add to vinaigrette.
6. Toss well and check for seasoning.
7. This should rest for 10 minutes before serving.

chicken breasts, hoisin sauce, sambal, scallions, red wine, garlic, ginger, black pepper, fish sauce, rice wine vinegar, chile flakes, basil chiffonade, sugar, salt, cabbage chiffonade, carrots, bean sprouts, scallions

Taken from www.foodnetwork.com/recipes/hoisin-marinated-chicken-with-napa-slaw-recipe.html (may not work)