Grilled Asian Barbequed Chicken


  • 1/2 teaspoon Organo Gold Instant Coffee
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons dark brown sugar, packed
  • 2 tablespoons hoisin sauce
  • 2 tablespoons catsup
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons Asian chili-garlic sauce
  • 1 teaspoon grated fresh gingeroot
  • 1-1/4 pounds boneless skinless chicken thighs
  • Crisco® Original No-Stick Cooking Spray
  • 2 cups prepared fried rice
  • 2 green onions, thinly diagonally sliced
  • 1 teaspoon toasted sesame seeds


  1. DISSOLVE coffee powder in hot vinegar. Add coffee mixture to brown sugar, hoisin, catsup, soy sauce, sesame oil, chili-garlic sauce and ginger in a medium microwave-safe mixing bowl on HIGH for 20 seconds. Stir and repeat. Place chicken and 1/3 cup sauce in a resealable bag. Marinate 30 minutes in refrigerator.
  2. SPRAY cool grill grates with no-stick spray. Heat grill to medium (325°F to 350°F). Grill chicken 5 minutes per side or until thermometer reads 165°F.
  3. ALLOW chicken to rest tented with foil, 5 minutes, before slicing diagonally. Serve over fried rice drizzled with remaining sauce. Garnish with sliced onions and toasted sesame seeds.
  4. TO TOAST SESAME SEEDS: Place sesame seeds in dry nonstick skillet. Cook over medium heat, shaking pan until sesame seeds are lightly browned. Remove from pan immediately to avoid over-browning.


PrepTime:30 minutes

CookTime:10 minutes

Yield: Makes 4 servings



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