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1
Cut chicken into bite size pieces and place in a bowl.
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2
Mix all the sauce/marinade ingredients (except white wine and demi-glace) well and pour half over chicken.
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3
Reserving the other half for sauce.
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4
Cover and refrigerate (stirring often) for several hours (best overnight).
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5
Two methods of preparation.
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6
The best method is to heat a flat griddle on your grill to high heat, drizzle a little peanut oil just before placing chicken down.
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7
Drain marinated chicken and cook a couple minutes on each side or stir frying.
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8
Getting a good char on the edges adds to the flavor, so let it set a minute or two.
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9
Heat reserved sauce that was set aside, adding the white wine and demi-glace, stir to incorporate well.
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10
Low simmer about 10 minutes.
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11
Serve as a dipping sauce, pour on dirty rice or Orzo.
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12
Or.
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13
Second method is bake chicken at 375 for 50 minutes in a single layer, basting every 10 minutes.
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14
Remove chicken.
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15
Scrape pan juices with all the brown bits into reserved sauce, add white wine and demi-glace and low simmer 10 minutes.
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16
Great with Lemon Pepper Parboiled Rice and Soul Beans.
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17
Sauce is also great reduced and used as a drizzle with grilled scallops.
