Grilled Vegetables & Chicken With Toasted Sesame Sauce Recipe
Ingredients
| 1/2 cup dry sherry or sake | ||
| Soy sauce | 2 Tablespoon | |
| 1 tablespoon Oriental sesame oil or salad oil | ||
| 4 whole (about 2 1/4 lb. total) chicken | ||
| 1 egs | ||
| 8 green onions, ends trimmed | ||
| Crookneck | 4 Small, cut in half | |
| Shiitake mushrooms | 8 Large | |
| Sesame sauce | ||
Directions
Combine sherry, soy sauce, and oil.
Mix half of the liquid with the chicken, the remaining half with the vegetables.
If made ahead, cover and chill both mixtures up to 2 hours.
Place chicken on a grill 4 to 6 inches above a solid bed of medium-hot coals (you can hold your hand at grill level only 3 to 4 seconds).
Turn chicken often and extinguish flare-ups with a water spray.
Cook chicken 5 minutes.
Add vegetables to grill.
Brush chicken and vegetables occasionally with remaining marinade and turn as needed to brown evenly.
Cook until onions are lightly browned, 5 to 10 minutes; mushrooms are lightly browned, 10 to 15 minutes; squash is tender when pierced, about 20 minutes; and chicken is no longer pink at bone (cut to test), 20 to 25 minutes total.
Remove from grill as done and keep warm.
Mix half of the liquid with the chicken, the remaining half with the vegetables.
If made ahead, cover and chill both mixtures up to 2 hours.
Place chicken on a grill 4 to 6 inches above a solid bed of medium-hot coals (you can hold your hand at grill level only 3 to 4 seconds).
Turn chicken often and extinguish flare-ups with a water spray.
Cook chicken 5 minutes.
Add vegetables to grill.
Brush chicken and vegetables occasionally with remaining marinade and turn as needed to brown evenly.
Cook until onions are lightly browned, 5 to 10 minutes; mushrooms are lightly browned, 10 to 15 minutes; squash is tender when pierced, about 20 minutes; and chicken is no longer pink at bone (cut to test), 20 to 25 minutes total.
Remove from grill as done and keep warm.
Chef
