CHICKEN KUN KOKI
- 3 broiler/ fryers (about 2 pounds each quartered chicken)
- ½ cup chopped green onions
- ½ cup soy sauce
- 3 teaspoon pepper
- 1½ cups water
- ½ cup honey
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Make a large shallow pan out of double thick heavy foil. (Pan should be big enough to held chicken pieces in a single layer.)
- Place on grill about 6 inches above hot coals; place chicken quarters, skin side down, in the pan.
- Combine green onions, soy sauce, pepper, and water in a small saucepan; pour over chicken pieces. (Sauce should about half cover them)
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Cook slowly, turning and basting often with sauce in the pan, 1 hour, or just until chicken is tender.
- Lift the chicken out of the pan with tongs and place directly on a hot grill.
- Blend honey into the sauce in pan; brush over chicken.
- Grill, turning and brushing with remaining sauce, 10 minutes longer, or until richly
- Breasts and leg-thighs may also be used.
- Sauce penetrates better when the skin is removed, but meat is moister with the skin left on.
Use a flat, largo baking pan
Try ginger or curry in the sauce.
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- CHICKEN KUN KOKI
