Grilled Chicken with Hoisin Maple Glaze 2 Tbs. dark brown sugar 1 Tbs. sweet Hungarian paprika 1 Tbs.

minced fresh garlic (about 3 large cloves) 2-sp. Coriander 1 tsp. dry mustard 1 tsp. dry ginger Kosher salt and freshly ground black pepper to taste (about tsp. salt and tsp. pepper) 3 lb. bone-in chicken pieces (legs, thighs, breasts, and wings) 1/4 cup hoisin sauce 2 Tbs. pure maple syrup 1 Tbs. soy sauce 2 tsp. Asian sesame oil

In a small bowl, combine the dry ingredients and the minced garlic. Put the chicken pieces in a 9x13-inch baking dish and rub the spice mix all over the chicken. Cover and refrigerate for at least 2 hours and no more than 6 hours. Prepare a charcoal or gas grill fire to medium high heat (400F to 450F). Line a shallow roasting pan with foil and top with parchment. In a small bowl, combine the hoisin, maple syrup, soy sauce, and sesame oil. Lightly brush the chicken pieces with the glaze and arrange skin side up on the roasting pan. Place on the grill and cook until an instant-read thermometer registers 165F (breast pieces) to 170F (leg pieces), about 20 minutes, depending on the size of your chicken pieces. About halfway through cooking, brush generously with more glaze. When the chicken is done, serve immediately.