Barbecued Hoisin Chicken

• 2 cups hoisin sauce
• 4 tablespoons sambal oelek
• 2 bunches scallions, white and green parts chopped
• 1 cup dry red wine
• 12 cup finely chopped garlic
• 12 cup finely chopped fresh ginger
• 2 teaspoons fresh ground black pepper
• 8 chicken pieces (I use the thighs with legs)
• salt

1. In a non-reactive baking dish, or large ziploc bag just large enough to hold the chicken, combine the hoisin sauce, sambal olek, scallions, wine, garlic, ginger, and pepper and mix.
2. Add the chicken, turn to coat, cover, and marinate overnight.
3. Next day, remove chicken and discard marinade.
4. Heat an outdoor grill or preheat the broiler.
5. Spray the grill with nonstick cooking spray.
6. Season the chicken with the salt and grill or broil it.
7. Turn once, until brown and the juices run clear when pricked with a fork at the joint, about 15 minutes depending on how big your pieces are.
8. Serve with a tangy, Asian-style coleslaw.

hoisin sauce, sambal oelek, bunches scallions, red wine, garlic, fresh ginger, fresh ground black pepper, chicken, salt

Taken from www.food.com/recipe/barbecued-hoisin-chicken-52096 (may not work)