Barbecued Chicken with Honey Marinade and Plum Chutney

6 chicken breasts with the bone in 1 cup soy sauce 2 tablespoons honey 2 teaspoons chile flakes 2 tablespoons finely chopped ginger 2 tablespoons chopped scallions 1 tablespoon chopped garlic 1/2 cup peanut oil Plum Chutney 1 tablespoon peanut oil 1 medium red onion, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 jalapeño, finely chopped 1 tablespoon brown sugar 2 tablespoons white wine vinegar 4 red flesh plums, pitted and chopped Juice of 1 orange 1 tablespoon hoisin sauce

In a mixing bowl, whisk together the soy sauce, honey, chile flakes, ginger, scallions and garlic. Place the chicken in a shallow pan or in a zipper plastic bag and cover with marinade. Let marinate for 3 hours. Preheat the grill to medium hot. Remove the chicken, pat dry, and drizzle with the peanut oil on both sides. Place chicken breasts on grill and cook for about 10 minutes per side. Serve with Asian cole slaw and plum chutney. Plum Chutney In a medium sauté pan, heat the peanut oil. Add the onion and cook until tender, about 4 minutes. Add salt, pepper, jalapeno and brown sugar. When the sugar starts to caramelize, add the vinegar and boil for about 3 minutes. Add the plums, orange juice and hoisin sauce and cook until plums are tender. Remove from the heat and place in a stainless or glass bowl. Serve at room temperature with barbecued chicken with honey marinade and plum chutney.

I made this the first time for the bbq we had when Lyndz graduated. The sauce is hot but it is very tasty.