BBQ Chicken with a Spicy, Sesame Asian glaze- An Asian twist to an American summer tradition

There is something about the smell of charcoal burning on a warm day that floods my head with happy memories of long Summer days as a child. There is something communal about a BBQ, more often then cooking in the kitchen people tend to hang out around the grill.  And for me there you just can't get better flavor in your meat then when you grill it.  Everyone seems to have their own standard to grilling meat, their own secret recipe that makes it turn out just right.  But for me I just can't be pleased with one recipe I love experimenting way too much.  So in preparation for a good-bye party for some friends I decided to throw in an Asian twist to my BBQ.

BBQ Chicken with a Spicy, Sesame Asian glaze

1/4 c. plum sauce

1/4 c. hoisin sauce

1/4 c. soy sauce

1 tsp honey

2 tsp sweet chili sauce

1/2 tsp five spice powder

1 tsp minced ginger root or 1/4 tsp ground ginger

1 clove of garlic minced

1/2-1/4 tsp of crushed red pepper flakes 

3 Tbsp water

1 tbs toasted sesame seeds

Combine all ingredients into a sauce pan and cook over medium heat until it begins to bubble, stirring frequently.  Reduce heat and cover, simmer for 5 minutes. For best results prepare the day before your BBQ and store sauce in a sealed container in the fridge.  

Now an important thing that I always do before cooking chicken or turkey, especially on a grill is I brine the meat in water and Kosher salt for 24 hours in the fridge.  I then drain the water, rinse the meat carefully in cold water and pat dry.  This will help keep your poultry moist and full of flavor.

Then place the meat on the grill, but don't add any sauce yet.  Grill on one side for 10 minutes and then turn the meat over and cook the other side for 10 minutes.  Now carefully cover the cooked chicken with your sauce, turning the chicken over several times until fully cooked.  

Warm up the remainder sauce and serve.