Peking duck, China’s crowning achievement in the culinary arts, is an elaborate affair that begins by pumping air beneath the duck skin to help it crisp during roasting. For a fairly traditional Peking duck that’s roasted on the grill, see page 246. If you want the signature flavors and presentation without the hassle, try this version, which uses skin-on chicken parts. We crisp the chicken by pouring boiling water over the skin and letting it dry out in the refrigerator before grilling. Like traditional Peking duck, the chicken is served with hoisin sauce, scallions, and mandarin pancakes. But we doctor up the hoisin with a little orange juice and chili garlic paste.

Prep: 10 minutes
Drying: 24 hours
Grill: 10 to 14 minutes.

– Long-handled tongs
– Long-handled basting brush.

– Packaged mandarin pancakes are available in Asian grocery stores and well-stocked supermarkets. If you can’t find them and don’t want to make the crêpes, use flour tortillas instead. Or skip the bread altogether; the chicken tastes great by itself.

Gas: Direct heat, medium (350°F)
Clean, oiled grate on lowest setting
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

1 pound boneless, skin-on chicken thighs
1 pound boneless, skin-on chicken breasts
2 tablespoons toasted sesame oil
1 teaspoon Chinese five-spice powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper 1 cup hoisin sauce
¼ cup honey
¼ cup orange juice
1 to 2 tablespoons Chinese chili paste with garlic (more if you like it hot)
Oil for coating grill grate
4 scallions, roots trimmed, thinly sliced
12 to 16 crêpes or mandarin pancakes.

1. Bring 4 cups of water to a boil. Put the chicken thighs skin-side up in a colander in the sink. Slowly pour half of the water over the chicken skin. Remove the thighs to a rack set on a baking sheet. Put the chicken breasts in the colander in the sink and slowly pour the remaining hot water over the skin. Remove the breasts to the rack and refrigerate the rack of chicken, uncovered, for 24 hours (this blanching and drying process helps give the chicken a crisper skin).
2. Remove the chicken from the refrigerator and brush all over with the sesame oil. Sprinkle all over with the five-spice powder, salt, and pepper. Rest the chicken at room temperature before grilling, about 30 minutes.
3. Heat the grill as directed.
4. Mix together the hoisin sauce, honey, orange juice, and chili paste. Set aside ¾ cup for basting (the rest will be served with the chicken).
5. Brush the grill grate and coat it with oil. Put the chicken on the grill, cover, and cook until no longer pink in the center and the juices run clear, 5 to 7 minutes per side (170°F on an instant-read thermometer). Brush the chicken with the reserved ¾ cup hoisin mixture when you turn the pieces.
6. Remove the chicken to a platter and let rest for a few minutes. Thinly slice the chicken.
7. Serve the chicken with the remaining hoisin mixture, scallions, and pancakes for passing at the table. Allow guests to spread some sauce on a pancake, top with some chicken and scallions, and roll into a cone.


This entry was posted on Thursday, November 10th, 2011 at 9:09 am and is filed under Steaks, Chops, and Other Quick- Cooking Cuts BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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