Wolfgang Puck's Summer Grilling Recipes

June 6, 2005 — -- Nothing says summer quite like the smell of fire on the grill. Chef Wolfgang Puck joined "Good Morning America" with great grilling recipes for your summer barbecue -- one for barbecued chicken with honey marinade and plum chutney, and another for Asian cole slaw.

You can find all three recipes below. To print the recipes, scroll to the bottom of the page and click the "Print This Article" icon.

Barbecued Chicken with Honey Marinade and Plum Chutney

Yield: Serves 6

Ingredients:

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

Directions:

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

Yield: Serves 6

Ingredients:

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

Directions:

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.

Asian Cole Slaw

Yield: Serves 6

Ingredients:

1 bunch green scallions

1 head of green cabbage

1 large carrot

1/2 cup mayonnaise

1/4 cup rice wine vinegar

1/4 cup honey

2 tablespoons sesame oil

Salt and freshly ground black pepper

Directions:

Slice half of the scallions, cabbage and carrot into thin julienne and place in a salad bowl.

Reserve the remaining scallions, which you have also julienned.

In a small bowl, combine the mayonnaise, rice wine vinegar, honey and sesame oil until thoroughly mixed and pour over cabbage mixture.

Salt and pepper to taste and let marinate for 1/2 hour before serving.

(Recipes courtesy of Wolfgang Puck)