Pigall's Fusion Chicken


  • 2 whole medium-size chicken breasts
  • 1 cup dry red wine
  • 1/4 cup hoisin sauce
  • 1/4 cup chopped onion
  • 1 Tbsp soy sauce
  • 1 tsp minced garlic
  • 1/2 tsp grated ginger root
  • 1/2 tsp five-spice powder
  • 1/4 tsp crushed red pepper


Cut chicken breasts in half (leave skin on). Place in a self-sealing plastic bag set in a shallow dish.

For marinade, combine remaining ingredients. Pour over chicken. Seal bag. Marinate in refrigerator 1 to 2 hours.

Drain chicken, reserving marinade. In a grill with a cover, arrange medium-hot coals around drip pan. Test for medium heat above pan. Place chicken, bone sides down, on rack over pan. Cover; grill 50 to 60 minutes or until chicken is no longer pink, turning once.

Meanwhile, place reserved marinade in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Strain, if desired. Serve chicken over rice pilaf, if desired. Drizzle hot marinade over chicken.

Makes 4

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