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Five-Spice Rubbed Chicken with Fresh Plum Sauce

Serves about 4
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Ingredients
  

  • 1 to 1-1/2 pounds boneless chicken thighs

Five-Spice Dry Rub

  • 1/2 teaspoon powdered ginger
  • 1/2 teaspoon granulated garlic
  • 1/4 to 1/2 teaspoon 5-spice blend to taste
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon sea salt

Fresh Plum Sauce

  • 1 cup fresh plums diced into 1/4-inch pieces, takes 4 to 5 plums depending on their size
  • 1 tablespoon red onion minced
  • 1 tablespoon mild, fresh pepper such as bell or Cubano finely chopped
  • 1 teaspoon fresh ginger root minced
  • 1/2 to 1 teaspoon serrano or jalapeno pepper minced, to taste
  • 1 tablespoon rice wine vinegar
  • 1/4 teaspoon sea salt to taste

Instructions
 

  • Combine the dry rub ingredients together in a small bowl. Sprinkle the rub evenly over all sides of the chicken pieces. Set aside in the refrigerator whilst you prepare the plum sauce.fresh
  • Combine the fresh plum sauce ingredients in a medium bowl. Stir gently and taste to adjust for seasons. Set aside in the refrigerator until ready to serve.
  • Prepare the chicken to cook one the barbeque or broil. If barbequing, I often heat the full barbegue but grill the chicken over indirect heat/coals. There's plenty of heat in the grill to brown the chicken without over charring it. You want to taste the plum sauce in the finished dish rather than a heavy barbeque char.
  • If broiling, place the chicken pieces bottom-side facing up and place about six inches from the heat source. Broil for 10 minutes then carefully remove the broiling pan from the heat and turn the pieces over, top-side facing up, and return to broil until done; about 7 - 12 minutes depending on the thickness of the chicken pieces, closeness to the heat source, and the strength of your broiler's heat.
  • To serve: Slice the chicken pieces across the grain and spoon the fresh plum sauce atop. Serve extra plum sauce alongside.