Chicken With Rosemary, Chiles, & Hoisin

Step 1: Rinse the chicken pieces, pat dry, and place in a bowl. Combine the marinade ingredients and mix well. Add the marinade to the chicken and coat the pieces evenly. Cover and refrigerate for at least 30 minutes or up to 8 hours.

Step 2: Just prior to cooking, remove the chicken from the refrigerator.

To Grill

Step 3: If using a gas or electric grill, preheat to medium (350°F). If using charcoal or wood, prepare a fire. When the gas or electric grill is preheated or the coals or wood are ash covered, brush the cooking rack with oil then lay the chicken, skin-side up, in the center of the rack. Cover the grill and regulate the heat so that it remains at a medium temperature. Grill the chicken for about 12 minutes on each side. The chicken is done when the breasts register 160°F and the thighs register 170°F on a meat thermometer (the juices will run clear when the chicken is prodded deeply with a fork). As the chicken cooks, brush on the remaining marinade.

To Roast

Step 4: Preheat the oven to 425°F. Roast the chicken until the juices run clear when the meat is prodded deeply with a fork, about 30 minutes. During roasting, brush with the marinade.