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Barbecued Chicken with Cousin Janet's Grilled Peaches

(by Amy Phillips Penn)


1 onion

1 t. minced garlic

1 t. grated fresh ginger

1/2 c. vegetable oil

1 c. tomato paste

I c. rice wine vinegar

1 c. honey

1/2 c. soy sauce

2 T. hoisin sauce

grated orange peel to taste

grated lemon peel to taste

5 green onions, slivered (use 3 for the marinade, extras for the finished dish)

2 chickens, quartered

4 peaches

4 t. butter

4 heaping t. brown sugar

sesame seeds

Combine all ingredients for barbecue sauce, and marinate chicken, refrigerated, for several hours.

Heat the coals in a charcoal grill.

Arrange chicken quarters and cook for approximately 40 minutes, brushing with the marinade generously and frequently.

Halve the peaches.

Add 1 t. butter and a generous spoon of brown sugar to each.

Grill in a pan over low heat.

Top chicken with green onions and sesame seeds, and serve with peaches.

Serves 8.


(Read Roy Cohn's Yacht, the story that accompanies this recipe.)

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