Grilled Vegetables & Chicken With Toasted Sesame Sauce
|Dry sherry/Sake||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Oriental sesame oil/Salad oil||1 Tablespoon|
|Whole chicken||2 1⁄4 Pound (4 Pieces)|
|Green onions||8 , ends trimmed|
|Crookneck squash||3⁄4 Pound, ends trimmed, cut in half lengthwise (4 Small Sized)|
|Shiitake mushrooms/Large common mushrooms||8 Large (Fresh Or Soaked Dry, Stems Removed)|
|Sesame sauce||1⁄4 Cup (4 tbs)|
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.